Oriental Pork Steaks

(SERVES 4)

• 4 pork shoulder steaks, about 150 g/5 oz each
• 10 ml/2 tsp cornflour (cornstarch)
• 15 ml/1 tbsp vinegar
• 250 g/9 oz/1 small can crushed pineapple
• 30 ml/2 tbsp tomato ketchup (catsup)
• 15 ml/1 tbsp soy sauce
• ¼ cucumber, chopped

To serve:

• 175 g g/6 oz/ ¾ cup long-grain rice, boiled
• Bean Sprout and pepper Salad

Grill (broil) the pork streaks for about 8 minutes on each side until golden brown and cooked through. Meanwhile, blend the cornflour with vinegar and saucepan. Stir in the remaining ingredients. Bring to the boil and cook for 5 minutes, stirring occasionally. Place the pork on warmed plates. Pour the sauce over and serve with rice and Bean Sprout and Pepper Salad.