500 g Pork pieces
Oil
2 small Onions, quartered
2 cloves Garlic, crushed
½ cup Chicken liquid Stock
225 g Pineapple pieces in Syrup
1 tablespoon Cornflour
¼ cup Tomato Sauce
½ teaspoon grated root Ginger
2 tablespoons Vinegar
2 tablespoons Brown Sugar
1 chopped Red Pepper
1 can Baby Sweetcorn
100 g Mushrooms, quartered
Trim fat from pork and cut into 2 cm pieces. Heat oil in a saucepan or wok. Add onion and garlic and cook until onion is clear (I found a low heat helps). Remove from pan. Add half the pork pieces and quickly brown on all sides. Remove from pan. Repeat with remaining meat. Return meat and onions to pan. Add stock and bring to the boil. Cover and cook gently for 30 minutes or until meat is tender.
Drain pineapple, reserving juice. Combine juice and cornflour, mixing until smooth. Add pineapple pieces, tomato sauce, ginger, vinegar (the original recipe said white, I used red wine vinegar, still turned out lovely), sugar, pepper, sweetcorn and mushrooms to pan. Cook for 5 minutes. Return to the boil. Stir in cornflour mixture and boil for 2 minutes or until mixture thickens slightly. Serve with rice or noodles.
Serves 4-6
Only now did I realise that it did not in fact say to use a frying pan or wok, but a saucepan. I don’t yet have a wok, and used my big cast iron frying pan, which once again was too small for this lot. Next time I’ll use my big saucepan, which should make the whole thing easier to stir. I think this is one of my favourite meals so far, and it went beautifully with Baz’s rice.
