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Sweet and Sour Pork
Serves six

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

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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