Brown pork in hot oil in skillet; drain off excess fat. Meanwhile, drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1 1/4 cup. Add to pork in skillet along with vinegar, soy sauce, and brown sugar. Cover and simmer 1 hour. Add carrot; cook 2 minutes. Add pineapple chunks, bean sprouts, onion and green pepper. Cover and cook 8-10 minutes, until vegetables are tender-crisp. Blend together cornstarch and water; add to skillet and cook, stirring, until mixture is thickened and bubbly. Meanwhile, cook rice by package directions. Serve pork mixture over hot rice. Makes 6 servings. Recipe by: Farm Journal--The Thrifty Cook Posted to MC-Recipe Digest V1 #995 by L979 on Jan 8, 1998