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Sweet pepper, pork and pineapple casserole

Preparation 10 minutes, cooking time about 10 minutes

ingredients

serves 4
400 g (14 oz) lean pork fillet, trimmed of visible fat
1 red pepper
1 yellow pepper
2 tsp sunflower oil
1 garlic clove, peeled and crushed
6 spring onions, sliced diagonally
2 canned pineapple rings, drained and roughly chopped
salt and freshly ground black pepper

for the sauce:

1 tbsp red wine vinegar
2 tbsp soya sauce
1 tbsp tomato puree
6 tbsp fresh orange juice
1 tsp soft brown sugar
1 tbsp cornflour

to garnish:

snipped chives

method

1. Cut the pork into thin strips. Halve, core and deseed the peppers, and cut into bite-sized chunks.

2. Mix the ingredients for the sauce together in a bowl until the cornflour is thoroughly blended; set aside.

3. Heat the oil in a large non-stick frying pan. Add the pork to the hot pan and stir-fry for 3-4 minutes or until it is just cooked through. Add the garlic, spring onions and peppers and stir-fry for 2 - 3 minutes.

4. Add the sauce mixture and pineapple chunks to the pan. Stir and cook for 2 - 3 minutes until the sauce thickens to coat the pork and vegetables. Season with salt and pepper to taste. Serve immediately, sprinkled with chives.

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