This is just the dish for an informal dinner party. It is easy to make, can be made in advance and reheated when needed and will not spoil if it cooks a little longer than necessary. Use fresh pineapple if possible. Serve with buttered rice or noodles and accompany with a chilled Rose d’Anjou wine.
1 oz. butter
3 tablespoons vegetable oil
4 lb. pork fillets, cut into
3-inch piece fresh root ginger, peeled and chopped
2 garlic cloves, crushed
2 tablespoons tomato puree
2 tablespoons wine vinegar
1 tablespoon soft brown sugar
1½ teaspoons salt
½ teaspoon black pepper
2 tablespoons flour
15 fl. oz. dry white wine
15 fl. oz. chicken stock
2 red peppers, white pith removed, seeded and cut into pieces
2 green peppers, white pith removed, seeded and cut into pieces 1 medium-sized pineapple, peeled, cored and cubed
In a large saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the pork cubes, a few at a time, and fry them, turning them frequently, for 6 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer the cubes to a plate as they brown. Set aside.
Add the ginger and garlic to the pan and fry, stirring constantly, for 2 minutes. Stir in the tomato puree, vinegar, sugar, salt, pepper and flour. Pour in the wine and stock and, stirring constantly, bring the mixture to the boil. When the mixture comes to the boil, add the pork cubes. Cover the pan, reduce the heat to low and simmer the pork for 40 minutes.
Uncover the pan and add the peppers and pineapple. Increase the heat to moderate and cook for a further 10 minutes, or until the pork is tender when pierced with the point of a sharp knife. Taste the sauce and add more salt and pepper if necessary.
Remove the pan from the heat and spoon the mixture into a warmed serving dish.