Ingredients

• 8 belly pork rashers, rinds and bones removed
• 2 level teaspoons cornflour
• 1 tablespoon malt vinegar
• 1 (8½ oz.) can crushed pineapple
• a few rounded tablespoons tomato ketchup
• 1 tablespoon soy sauce
• ¼ small cucumber, diced

Method

1. Remove rinds and bones from the belly pork rashers.
2. Heat a frying pan; fry pork gently for 5 minutes until fat runs.
3. Turn over; fry for 20 minutes until cooked through, turning once.
4. Meanwhile, place 2 level teaspoons of cornflour in a pan. Stir in 1 tablespoon malt vinegar until smooth.
5. Add the crushed pineapple, tomato ketchup, soy sauce and diced cucumber. Bring to the boil and cook for 5 minutes, stirring.
6. Place pork on a dish, add sauce and serve.

Notes