2 1/2 lb lean pork, cut in 1-inch cubes.
1/4 cup of oil.
1 quart chicken broth.
1/2 cup of cider vinegar.
1 cup of apricot preserves.
3 green bell peppers, cut in 1-inch chunks.
1 can (20 oz) pineapple chunks.
2 cloves garlic, chopped.
Put the oil in a pan and heat. Saute garlic then add pork and stir fry until is lightly browned.
Add preserves, vinegar and chicken broth. Cover and simmer until pork is tender.
Add peppers and pineapple. Simmer for about 10 minutes.
Mix the cornstarch with water. Add to the sweet and sour and thicken.