PORK AND KUMERA CASSEROLE

1 LB pork

1 onion

Brown and transfer to a casserole dish

Add diced kumera pieces

Cover with

½ cup water

¼ cup vinegar

¼ cup brown sugar

2 TBSP lemon juice

1 TBSP Worchester sauce

2 TBSP cornflour

1 TSP mustard

Add  1 small tin of pinnapple pieces 9 including juice)

Bake for 1 ½ hours at 180