Main Meal

Pork with ginger and pineapple Recipe


1kg shoulder OR leg of fillet of pork, cut into 2,5cm cubes.
25ml butter.
25ml oil.
4 cm pieces of fresh root ginger, peeled and chopped.
1 clove garlic, crushed.
25ml tomato sauce.
12,5ml vinegar.
10ml soft brown sugar.
7ml salt.
2ml pepper.
12,5ml flour.
250ml chicken stock (1 cube dissolved in 1 cup hot water).
250ml white wine.
1 red pepper, seeded and cut into pieces.
1 green pepper, seeded and cut into pieces.
1 small pineapple, peeled, cored and cubed.


In a large saucepan, melt the butter with the oil.
Add pork cubes a few at a time and fry until lightly browned.
Transfer to a plate and set aside.
Add ginger and garlic to the pan and fry, stirring constantly for 2 minutes.
Add tomato sauce, vinegar, sugar, salt, pepper and flour.
Pour in wine and chicken stock and stir constantly.
Bring to the boil, then add pork cubes.
Cover and cook on a low heat for 40 minutes.
Add peppers and pineapple.
Increase the heat and cook for a further 10 minutes or until the pork is tender.
Adjust seasoning if necessary.
Serve immediately with buttered rice or noodles.