1 large onion
1 ½ t. salt
1 green pepper
2 T. soy sauce
2 lb. boneless pork loin
1 T. oil
¼ c. corn starch
3 sm. fresh tomatoes
Cooked rice to serve six

Peel onion and cut into wedges.  Separate layers into petal shaped pieces.  Remove seeds from green pepper and cut into strips.  Cut pork into bite-sized pieces; sprinkle with cornstarch and salt and mix lightly.  Pour soy sauce over pork and mix until meat is evenly moistened.  Fry pork in hot oil over medium heat until it is well browned and crisp.  Transfer to hot serving platter and keep warm in very slow oven.  Drain off fat, returning 1 T. to skillet.  Sauté green pepper and onion two minutes in fat, turning frequently.  Remove stem end from tomatoes and cut into wedges.  Put rice in center of serving platter and arrange meat, peppers, onions and fresh tomatoes in wreath fashion around.  Pour hot sweet sour sauce over wreath and serve additional sauce on side

SWEET SOUR SAUCE
1 8 oz. can tomato sauce
¼ c. sugar
1 c. unsweetened pineapple juice
¼ c. soy sauce
3 T. cornstarch
½ c. sherry
2 T. wine vinegar
Combine all ingredients except vinegar.  Cook stirring frequently, until mixture boils and thickens. Remove from heat and stir in vinegar. 

RICE
For never fail good rice, put two quarts or more water in large kettle with salt.  Boil 1 cup rice until tender.  Rinse.  Keep warm in colander over hot water.