Sweet and Sour Pork or chicken or meatballs

This has been hanging out in my 'magical cookbook' for some time, but I didn't really remember it, so I hadn't made it before. I thought I'd give it a try one night when I had LOADS of leftover pork from Harvest Maple Pork loin. It originally calls for meatballs, but pork or battered chicken would be equally delicious! If you wanna try the meatball version, the recipe for the meatballs is after the sauce. Just as good as any Chinese restaurant I've been to! I love the sweet and tangy combination of flavors in this and won't be ignoring this recipe any more!

1/4 C cider vinegar
3/4 C beef bouillon
1 tbsp catsup
1 tbsp soy sauce
1 tbsp molasses
1/4 C brown sugar
1 (10 oz) can pineapple chunks or tidbits
2 tbsp cornstarch
1/2 C green bell peppers, cut in strips
6 maraschino cherries, halved

Mix first 6 sauce ingredients and juice from pineapple in bowl, pour into frying pan, simmer. Mix cornstarch with 1/4 C water, stir into simmering sauce. Boil, stirring until thick and transparent. Add meatballs, pork or chicken, pineapples, green peppers and cherries. Simmer until heated through. Serve over hot rice.

Meatballs:
1 slice white bread
1 1/2 lbs lean ground beef
1 tsp salt
1/4 tsp ginger
1 tsp soy sauce
1 6 oz can water chestnuts, diced and drained

Stir together meatball ingredients, shape into 1 1/2" balls. Brown in hot oil, remove from pan when brown, set aside to prepare sauce.