Nutritive Information
- Energy: 185Kcals/744kJ
- Fat, total: 6.2g
- Saturated fat: 0.4g
- Protein: 20g
- Carbohydrate: 12.2g
- Sugar, total: 11.6g
- Fibre-NSP: 1.2g
- Sodium: 194mg
Ingredients
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15ml/1 tbsp dry sherry
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350g/12oz lean pork steaks
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15ml/1 tbsp vegetable oil
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1 garlic clove, finely chopped ½onion, diced
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1 small green pepper, seeded and cut into 2.5cm/ 1in squares
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1 small carrot, sliced
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75g/3oz/ ½ cup drained, canned pineapple chunks
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30ml/2 tbsp malt vinegar
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45ml/3 tbsp tomato ketchup
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150ml/ ¼ pint cup pineapple juice
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2.5ml/ ½ tsp corn flour
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15ml/1tbsp cold water
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Salt and freshly ground black pepper rice, steamed or fried, to serve
Instructions
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Mix the sherry, 2.5ml/ ½ tsp salt and a large pinch of pepper in a large bowl or shallow dish. Add the pork, turn well to coat thoroughly, then cover and leave to marinate in a cool place for 15 minutes
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Drain the pork steaks and place them on a rack over a grill pan. Grill under a high heat for 5 minutes on each side or until cooked, then remove and leave to cool. Cut the cooked pork into bite-size pieces, trimming off any bits of fat.
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Heat the oil in a non-stick frying pan or wok until very hot. Stir-fry the garlic and onion for a few seconds, then add the green pepper and carrot and stir-fry for 1 minute more.
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Stir in the pineapple chunks, vinegar, tomato ketchup, pineapple juice and caster sugar. Quickly bring to the boil, lower the heat and simmer for 3 minutes.
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Add the pieces of cooked pork to the vegetable mixture. Stir well and cook for about 2 minutes.
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In a small bowl, mix the cornflour to a paste with the water. Add the mixture to the pan or wok and cook. Stirring, until slightly thickened, Serve with rice, either steamed or fried as you prefer.
Cook’s Tip
If you prefer, this dish is just as equally delicious served with noodles instead of rice.
