1 pound boneless pork leg, cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 Granny Smith apples, cored and sliced into 1/2-inch wedges
1 cup dry white wine or chicken broth
1/2 cup brown sugar
1/4 cup cider vinegar
3 tablespoons cornstarch
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oil over medium heat in a large skillet. Add pork and brown on all sides. Add apple slices. Saut?for 3 minutes, stirring occasionally. Add 1/2 cup wine, reduce heat, cover and simmer 10 minutes.

Mix remaining wine together with remaining ingredients and add to skillet. Cook over medium heat, stirring constantly until sauce thickens.

Serve over hot rice or noodles.