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.