Name: Sweet 'n sour pork steaks
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 25.00 ml pineapple juice apricot juice; 10.00 ml sherry; 15.00 ml soy sauce; 30.00 ml cornflour mixed with water; 4.00 pork steaks (cut from the loin or leg); 30.00 ml butter; 30.00 ml oil; salt and freshly ground black pepper to taste; 3.00 potatoes boiled, wedges; 500.00 ml vegetables chopped; 65.00 ml stock

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Ingredients (11)

25.00 ml	pineapple juice — apricot juice
10.00 ml	sherry
15.00 ml	soy sauce
30.00 ml	cornflour — mixed with water
4.00	pork steaks — (cut from the loin or leg)
30.00 ml	butter
30.00 ml	oil
	salt and freshly ground black pepper — to taste

VEGETABLES

3.00	potatoes — boiled, wedges
500.00 ml	vegetables — chopped
65.00 ml	stock

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Method:

Blend the pineapple juice, sherry, soy sauce, olive oil and cornflour paste in a glass bowl. Marinate the pork steaks for 1 hour, turning occasionally.
Pat the pork steaks dry with paper towelling. Heat the butter and oil in a heavy-based pan and fry the steaks until lightly browned and cooked but not dry. Season with salt and black pepper and turn occasionally. Remove from the pan and keep warm.
Fry the potato wedges in the same pan until lightly browned and arrange on hot serving plates. Rapidly sauté the vegetables in the remaining pan fat until done but still crunchy. Add the rest of the marinade and bring to the boil. Spoon vegetables over the potato wedges and spoon the pork steaks on top. Ladle a little of the pan juices around the vegetables and serve immediately.
Serves 4.