

Ingredients (serves 4)
- 1 Small Tin of Pineapple Slices in Juice
- 2 Tablesp Soy Sauce
- 3 Tablesp Tomato Puree
- 3 Tablsp Vinegar
- 2 Tablsp Light Soft Brown Sugar
- 320g Pork Fillet (cut into thin slices)
- 1 ½ Teasp Cornflour
- 125ml Water
- Pinch of Black Pepper
- 200g Egg Noodles (boiled)
- 1 Packet of Baby Corn (cooked)
- 1 Packet of Sugar Snap Peas (cooked)
Method
- Drain the pineapple, reserving the juice, and cut the slices into quarters. Set aside.
- Place the soy sauce, tomato puree, vinegar and sugar in a large bowl. Add half the pineapple juice and mix well.
- Add the pork, toss well to coat in the marinade, cover and chill for 2 hours.
- Cover the bowl and cook on HIGH for 5 minutes. Add the pineapple.
- Blend the cornflour with the remaining pineapple juice and water, stir into the pork, and season with black pepper. Cover and cook on HIGH for 7 minutes. If sauce is too thick add some water.
- Serve with egg noodles, baby corn and sugar snap peas.
Timings may vary according to wattage of microwave
