Tahitian Pork

3 tablespoon cornstarch
2 tablespoons soy sauce
2 lb. lean pork, cut into 1-inch cubes
1 tablespoon oil
1 can (15-1/4 oz.) Del Monte
Pineapple Chunks in its Own Juice
1/3 cup cider vinegar
¼ cup firmly packed brown sugar
1 tsp. garlic salt
¼ cup water
½ head cabbage, shredded

Combine 2 tablespoons cornstarch with soy sauce. Toss with meat until all pieces are coated. Brown in hot oil, drain. Drain pineapple reserving juice. Add reserved juice, vinegar, sugar and garlic salt to meat. Bring to boil, reduce heat. Cover and simmer 45 minutes. Dissolve remaining 1 tablespoon cornstarch in water; add to meat. Cook, stirring constantly, until thickened and translucent. Add pineapple; heat through. Serve on bed of cabbage. Makes 6 servings.

Source: Casserole & Other Dish Meals