Ingredients
- 1 Tbsp olive oil
- 500g pork fillet, sliced thinly
- 1 red onion, sliced
- 1 red or green pepper, chopped
- 1 tsp Gregg's Crushed Garlic
- 2 tsp Gregg's Crushed Ginger
- 1 tsp soy sauce
- 1 x 50g sachet Gregg's Tomato Paste
- 1 Tbsp brown sugar
- 1 Tbsp white vinegar
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/2 cup drained canned pineapple pieces
- 1 1/2 tsp cornflour
- 3 Tbsp water, extra
Method
Heat the oil in a frying pan. Add the pork and cook over medium
high heat until golden brown. Remove from the heat and set
aside.
Add the onion, red or green pepper, Gregg's Crushed Garlic and
Gregg's Crushed Ginger to the pan and cook for 2 to 3 minutes or
until the onion is golden. Add the soy sauce, Gregg's Tomato Paste,
brown sugar, vinegar, pineapple juice and water. Simmer uncovered
for 3 to 4 minutes.
Add the pork back to the pan along with the pineapple pieces.
Simmer for a further 3 to 4 minutes.
Combine the cornflour and extra water and stir in to thicken the
sauce.
Serve with rice and green vegetables.