Wednesday, 13 June 2018


250g Pork fillet (or 2 chicken breasts), cut into strips or bite size
1 Cup Maizena
1 egg, beaten and seasoned with salt and pepper
2 – 3 Cups Oil
1 Green Pepper, finely sliced
225g Tin Pineapple pieces
1 onion, halved and sliced
½ tsp Crushed garlic
For the sauce:
Add the following all together:
25ml Tomato sauce
20ml brown vinegar
15ml sugar
5ml soy sauce
2ml maizena (cornflour)
15ml water
Pineapple juice from tin
1. Coat the pork fillet strips in the egg, then into the maizena. Set aside on a plate until all is coated.
2. Place a medium pot with oil on the stove, heat on a medium to high heat and fry the pork pieces.
3. Once the pork pieces are golden brown and crisp, place on a plate with paper roller towel to drain the excess oil.
4. Drain the pineapple juice into a bowl and keep the pineapple pieces aside. Mix all the sauce ingredients together with the pineapple juice.
5. In another new medium pot, add 2 Tablespoons oil, heat it up on a medium heat.
6. Fry the onions, pineapple pieces, garlic and green peppers until soft.
7. Add the sauce into the pot.
8. Add the pre-cooked pork pieces to the pot and allow the sauce to coat evenly over the meat and allow to simmer until the meat is heated through.

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