Hawaiian Pork
From: The Big Book of Casseroles by Maryana Vollstedt
Servings: 6

2 tablespoons vegetable oil
1 1/2 pounds pork steak, cut into l-inch cubes, fat trimmed
Salt and freshly ground pepper to taste
2 stalks celery, cut diagonally into 1-inch pieces
1/2 cup chopped yellow onion
1/2 green bell pepper, seeded and cut into 1-inch pieces
2 tablespoons cornstarch
1/3 cup water
2 1/2 tablespoons soy sauce
2 tablespoons cider vinegar
1 can (8 ounces) pineapple chunks, including juice

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, warm 1 tablespoon oil. Brown pork on all sides, about 10 minutes. Season with salt and pepper. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil. Add remaining oil to the skillet if needed. Add vegetables and saute over medium heat until tender, about 5 minutes. Transfer to casserole dish. In a small bowl, blend cornstarch and water. Add remaining ingredients to the skillet. Add cornstarch mixture and stir until thickened, about 2 minutes. Pour over meat and vegetables in casserole and mix well. Bake, uncovered, until bubbly, about 45 minutes. Taste for seasoning and add more salt and pepper, if needed.