Sweet and Sour Pork

5 spray(s) Cooking Spray

700 g, Pork, Tenderloin, cut into thin strips

425 g, Pineapple, juice, Drained chunks, unsweetered

120 ml, Water

80 ml, Vinogar, Rice Wine

50 g, Sugar, Light Brown

2 tablespoons Cornflour (level)

Half teaspoons Salt

1 tablespoons Soya Sauce

2 medium Peppers, Green, sliced

1 small Onion sliced

600 g Brown Rice, Boiled, kept warm

1. Heat a nonstick frying pan coated with cooking spray over medium-high heat.

2. Add pork and cook until golden brown, about 8 to 10 minutes; remove from pan and set aside. Drain any remaing fat from frying pan.

3. Drain pineapple chunks, reserving juice set aside.

4. Combine water, vinegar, sugar cornflour, sat, soy sauce and reserved pineapple juice in a small bowl, add to frying pan and cook until sauce is slightly thickened, about 2 minutes. Add pork cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.

5 Add peppers, onion and pineapple chunks, cook 5 minutes. Serve over cooked rice.

Serves 6

9