6 tablespoons oil
1 lb (450 g) boneless lean pork, diced
1 garlic clove, crushed
1 green pepper, cored, seeded and chopped
2 cup (225 g) 8 oz canned pineapple chunks
4 oz (100 g) mushrooms, sliced
3 tomatoes, quartered
1 chicken stock cube
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons corn flour (corn starch)
1 lb (450 g) boneless lean pork, diced
1 garlic clove, crushed
1 green pepper, cored, seeded and chopped
2 cup (225 g) 8 oz canned pineapple chunks
4 oz (100 g) mushrooms, sliced
3 tomatoes, quartered
1 chicken stock cube
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons corn flour (corn starch)
method
1. Heat the oil in a frying pan and fry the pork, garlic, and green pepper until the pork is lightly browned.
2. Reduce the heat and continue cooking for about 45 minutes or until the pork is tender.
3. Drain the pineapple chunks, reserving the can syrup, and add the pineapple to the pan with the mushrooms and tomatoes.
4. Make the pineapple syrup up to 300 ml (1/2 pint) with water.
5. Crumble in the stock cube and stir well to dissolve, then add the honey and soy sauce.
6. Dissolve the cornflour in a little water and add to the honey mixture.
7. Stir the liquid into the pork mixture and bring to the boil, stirring well.
8. Simmer until thickened. Serve with boiled rice.
2. Reduce the heat and continue cooking for about 45 minutes or until the pork is tender.
3. Drain the pineapple chunks, reserving the can syrup, and add the pineapple to the pan with the mushrooms and tomatoes.
4. Make the pineapple syrup up to 300 ml (1/2 pint) with water.
5. Crumble in the stock cube and stir well to dissolve, then add the honey and soy sauce.
6. Dissolve the cornflour in a little water and add to the honey mixture.
7. Stir the liquid into the pork mixture and bring to the boil, stirring well.
8. Simmer until thickened. Serve with boiled rice.
serving amount
serves 4
rate this recipe
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