Chef Maritha Steyn
500g lean pork, cubed ±25ml corn flour
Oil for frying 1 packet cream of mushroom soup
250ml water 1 tin pineapple pieces (410g)
1 onion, chopped 12,5 ml soy sauce
12,5ml vinegar 2ml ground ginger
¼ green pepper, roughly cut 1 clove garlic
Dredge pork in corn flour. Fry in oil until golden brown. Drain.
Fry the onions and keep aside.
Mix sauce with water, add all the other ingredients. Bring to the boil and
then turn heat down to
Simmer for 8-10minutes. Add pork and onions. Simmer for another 3-5
Serve with rice or noodles and snow peas