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Sweet and Sour Pork

• 1 (2-pound) pork loin, cut into 1-inch pieces
• 1 tablespoon oil
• 1 (20-ounce) can pineapple chunks
• 1 tablespoon soy sauce
• 1 teaspoon brown bouquet sauce
• 1 cup water
• 1 cup vinegar
• 1/4 cup brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 green pepper, sliced
• 1 onion, thinly sliced

Heat oil in electric skillet at 350°. Add pork and brown. Drain pineapple; reserve juice. Add reserved pineapple juice to meat. In small bowl, combine soy sauce, brown bouquet sauce, water, vinegar, brown sugar, cornstarch, and salt. Add to meat. Add remaining ingredients. Turn heat control down until pilot light goes out. Cover and simmer for 15 to 20 minutes. Serve over cooked rice or chow mein noodles.