Sweet and Sour Pork
- 1 tin unsweetened pineapple pieces in natural juices
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1/3 cup tomato sauce
- 2 teaspoons corn flour
- 2 tablespoons water
- one onion, sliced thinly
- 1/2 red capsicum, sliced thinly
- 1/2 green capsicum, sliced thinly
- 1 kg of eye fillet or lean cut of pork
- Chinese Five Spice powder to taste
- brush of oil for pan
Serves six. Drain the tin of pineapple pieces into a cooking pot, and set the pieces aside. The natural fruit juices give this dish its sweetness. For the sour tang, add white vinegar, Worcestershire sauce and tomato sauce to the pineapple juice. Stir well and bring to the simmer. Dissolve corn flour in cold water, and slowly stir into simmering sauce mixture. The cornflour will act as a thickening agent. Remove sauce mixture from heat as it begins to thicken. Set sauce aside. Mix sliced capsicum, onion and pineapple pieces together. Coat lean pork in Chinese Five Spice mix to taste. Brush oil over the surface of a very hot grill or barbecue plate. Cook pork for no more than 10 minutes, turning it only a few times to seal all sides. Cook vegetables on the grill, turning them constantly. Remove vegetables from the heat after two minutes and drop them into the sauce. Bring sauce to the simmer. Cut the pork fillet into slices, making cuts on an angle. Each medallion of meat will be moist in the centre if it is not overcooked. To serve, layer pork medallions on a hot plate, and pour over a generous amount of vegetables mixed in sauce.
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