• 2 tbsp vegetable/sunflower oil
  • 2 x 400g/14oz pork fillet cut into slices
  • 2 onions cut in chunks
  • 4549 can pineapple chunks in syrup,drained ,reserve syrup
  • 2 tbsp tomato ketchup
  • 400g chopped tomatos
  • 300ml/1/2pt chicken stock(make with 1/2 stock cube)
  • 1 large cinnamon stick
  • 2 tsp cornflour


  • STEP 1
    heat 1 tbsp oil in a deep pan fry pork for 5 mins until golden,do in batches put to one side
  • STEP 2
    heat another tbsp of oil ,add onions,fry until soft ,tip in pineapple along with 3 tbsp of syrup,ketchup,tomatos,stock and cinnamon stick.bring to boil,then simmer for 10 mins until sauce thickens
  • STEP 3
    spoon half of pork and sauce in to container for freezeing.add remaining pork to sauce simmer for 4 mins.mix the cornflour with a little water,add to pan to thicken .serve with rice
  • STEP 4
    when you reheat other portion add corn flour as in step 3

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