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Ingredients
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2 slices pineapple (or 113 grams Chinese
pickles), diced
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oil
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pinch ground green ginger
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2 tablespoons vinegar
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1
1/2
tablespoons sugar
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1/2
tablespoon tomato sauce
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1 dessertspoon corn flour
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1
1/2 teaspoons soy sauce
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1 teaspoon brandy
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280 ml water
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57 grams spring onions, finely chopped
Method
1. Fry pineapple in very little oil
sprinkled with ginger.
2. Mix vinegar, sugar, tomato sauce, corn flour, soy sauce and brandy
together.
3. Stir, blend in water and add mixture to the fried pineapple.
4. Simmer gently for 5 minutes, stirring all the time. (If the sauce
becomes too thick, add a little
more water.)
5. At the last moment, add spring onions and pour this sauce over the
pork.
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