2 lb Pork Butt

  1 1/4 c  Vinegar

    3/4 c  Corn starch

      2 T  Honey

    1/4 c  Marichino cherry juice

      2 T  Soy sauce

    1/4 c  Syrup from canned pineapple

      1 T  Oyster sauce

    1/2 t  Salt

      5    Pineapple rings chopped

      1    Red pepper cut in med pieces

      2 T  Sugar

      1    Onion cut in medium pieces

      1    Oil for frying

  Cut the pork into irregular bite size pieces.  Place into pan with water to
  barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat
  and simmer for 25 minutes then drain. In a bowl, add the corn starch,
  honey, soy sauce and oyster sauce and mix very well. Heat the oil in a
  large fry pan and fry the pork pieces until brown. Drain. In a saucepan,
  add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice,
  remaining vinegar and bring to a boil.  Add the pork pieces, cover and
  simmer for an additional 20 minutes, stirring ocasionally. Add the
  pineapple pieces and vegetables 5 minutes before cooking time is up. Serve
  hot.