Pineapple goes great with this sweet and sour recipe. The juice from the pineapple adds excellent flavor to the taste. This dish is served with steamed rice.

INGREDIENTS:

7 oz. boneless pork loin (sliced thin into 2 inch wide pieces)
1 cup pineapple chunks (fresh pineapple is preferred)
1 large cucumber (do not peel the skin - only peel approx. ¼ inch wide strips and then cut to bite sized pieces)
1 cup brown button mushrooms
½ cup onions (sliced)
2 tbsp. olive oil
1 tbsp. vinegar
2 tbsp. tomato ketchup
2 tbsp. sugar
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. garlic (chopped)
1 tsp. corn starch
1 tbsp. black pepper
1 tbsp coriander leaves
1 pinch salt
1 cup water
1 cup red pepper
1/3 cup scallion (cut into 2 inch lengths)
1 large tomato (sliced)

PREPARATION:

1. Slice the pork thin and cut into 2 inch wide strips. In a bowl, mix the pork slices with 1 tbsp. of soy sauce. Heat the olive oil in a wok using a high heat setting, then add the garlic and fry until golden brown. Place the pork into the wok and fry for a few minutes or until well done.
2. Add the pineapple, onions, cucumbers, mushrooms, red peppers and scallions to the wok. Then add the vinegar, tomato sauce, sugar, salt, and fish sauce.
3. Next, add water and stir thoroughly until the contents are well mixed, then mix the corn starch into the wok, add the tomato slices and continue to cook until the mixture thickens.
4. Remove from the heat, season with pepper and place on a plate. Garnish with coriander leaves.

Makes 3 servings

Tip: Best if served right away with steamed rice.