2 pounds lean pork shoulder, cut in small cubes

1 teaspoon salt

1/4 teaspoon ginger

1/8 teaspoon pepper

14 oz. pineapple chunks

1/4 cup brown sugar

1 chicken bouillon cube

1/4 cup molasses

1/4 cup vinegar

8 small sweet potatoes, cooked and quartered

1 green pepper, cut in 1 inch cubes

2 large firm tomatoes, cut in eighths

1/4 cup cold water

2 tablespoons cornstarch

Trim fat from pork; melt fat and brown pork. Drain. Sprinkle with salt, ginger and pepper. Drain syrup from pineapple; add water to make 1 1/2 cups liquid. Add to pork; stir in sugar, molasses and vinegar. Blend and simmer 1 hour until meat is tender. Smooth cornstarch and 1/4 cup water. Stir into pork; cook, stirring until thickened and boil 3 minutes. Add sweet potatoes, tomatoes, pineapple and green pepper. Simmer 20 minutes, or until vegetables are hot. Do not overcook.