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Mix 2 tablespoons flour with ginger; coat pork. Heat oil in 10-inch skillet. Fry pork until brown. Remove from skillet. Add water to reserved pineapple juice to equal 1 cup. Shake remaining flour with the syrup/water mixture in tightly covered container. Stir flour mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling; stir constantly. Boil 1 minute. Reduce heat; stir in sugar, salt, pepper and pork. Cover and simmer 45 minutes. Add pineapple, green pepper and water chestnuts; cook 10 more minutes. Serve over hot rice.
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal