| Pork orientale |
| Jamaican pork and pineapple with an oriental wink. |
What you need....
- 2 1/2 lean pork, cut into long thin strips
- 10 ozs. cooked peas
- 8 ozs. pineapple chunks
- 6 cups shredded cabbage
- 2 tsp. soya sauce
- 1 tsp. cooking oil
- 4tsp. cornstarch
- 2 pegs garlic
- 2 cups unsweetened pineapple juice
- lbs. yellow yam cooked
- salt and pepper (based on your taste)
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How to prepare...
- season the meat well with the crushed garlic, pepper and salt
- pour soya sauce onto place and marinate the meat
- heat oil in a large frying pan and brown the meat on all sides
- use cornstarch with just enough pineapple juice to make a paste and set this aside
- add the rest of the juice to the chunks of meat on fire, heat this to boiling point
- add cornstarch mixture and stir till it thickens
- allow to simmer for about 15 minutes
- stir in the cooked peas
- pile shredded cabbage on top
- cover and simmer on a low flame for 2 minutes
- arrange with riced yam border
- garnish and serve it hot
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| And... enjoy! |
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What you say...
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