3/4 pound boneless pork loin or pork tenderloin, cubed
Combine flour and salt and pepper. Cut pork into 1/2 inch slices or cubes. Dredge meat in flour, shaking off excess flour. Saute in oil until browned and cooked through. In saucepan over medium heat, combine vinegar, water, and brown sugar. Bring to a boil, stirring frequently. In a small bowl, blend pineapple juice and cornstarch. Stir into vinegar and cook, stirring frequently, until thickened. Gently fold in pork, papaya and cashews. Serve over a bed of rice.