(for pork)
1 small can of pineapple chunks (small can)
2 tablespoons of olive oil
1 tablespoon of vinegar
1 tablespoon of Madeira wine
salt and pepper to taste
1 1/2 green bell peppers, seeded
1/2 red bell pepper, seeded, chopped
2 tablespoons of cornstarch
2 tablespoons of water
(for pork)
1 small can of pineapple chunks (small can)
2 tablespoons of olive oil
1 tablespoon of vinegar
1 tablespoon of Madeira wine
salt and pepper to taste
1 1/2 green bell peppers, seeded
1/2 red bell pepper, seeded, chopped
2 tablespoons of cornstarch
2 tablespoons of water
Strain the pineapple and reserve the chunks
Mix the can liquid with all remaining ingredients except cornstarch and water
Let it boil and cook for 2 to 3 minutes
Add the pineapple chunks
Mix the cornstarch and water until a paste is formed
Add to the hot sauce and stir quickly
Cook, stirring, until the sauce is thick and transparent, about 5 minutes
Serves warm
This yields 1 1/2 cups.
