I have had this cookbook for over 20 years and have made the Sweet and Sour Pork recipe on page 78 many, many times (I make it with chicken).  I am looking for the actual recipe, my cookbook has fallen apart and my son borrowed it and lost this page.  I am still making this from memory, but I would like a copy to be sure I remember all the ingrediants.  Thank you for the help and it is a delicious recipe if you have not tried it.

This is the closest recipe I could find. Is this the recipe you are looking for?

Sweet And Sour Pork 
 
Prep: 25 Min
 
    2 cups hot cooked rice (cooked as directed on package)
    1 lb. pork tenderloin, cut crosswise into thin slices
    1 green bell pepper, cut into 1x1-inch pieces
    1 (20-oz.) can pineapple chunks in unsweetened juice, drained
    1/2 cup purchased sweet and sour sauce
    1/4 teaspoon ginger
 
1. While rice is cooking, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
2. Add bell pepper; cook and stir 4 to 6 minutes or until crisp-tender.
3. Stir in pineapple, sweet and sour sauce and ginger; cook and stir until thoroughly heated. Serve over rice.
 
4 servings

Sweet-Sour Pork

1 lb boneless pork steak, cut into 1 1/2 inch pieces , 1 tablespoon shortening, 1 teaspoon paprika, 3 tablespoons brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon salt, 15 1/4-oz can pineapple chunks, drained, reserving 2/3 cup liquid, 1/3 cup vinegar, 1/3 cup water, 1 tablespoon soy sauce, 1 teaspoon Worchestershire sauce, 1 green pepper, cut into 1/4-inch strips, 1 small onion-thinly sliced, 4 cups cooked rice.

In large skillet, over medium heat, melt shortening. Add pork steak: sprinkle with paprika. Brown well. Cover and cook about 20-25 minutes or until tender, stirring occasionally. 

In medium bowl, combine brown sugar, cornstarch and salt. Gradually add reserved pineapple liquid, vinegar, water, soy sauce, and Worchestershire saice: blend until smooth. Gradually stir into meat. Cook over low heat until thick; stirring constantly. Stir in green pepper, onion, and pineapple. Cover and simmer over low heat 6 to 8 minutes or until vegetables are tender crisp. Serve over hot rice.  4 Servings. 

Thank you rappel1055.  I love Chinese food and will make this soon. ldbayou