Pork And Pineapple Hotpot
|Butter||60 Milliliter (4 Tablespoons)|
|Pork fillet||3 Pound, diced|
|Canned pineapple slices||250 Milliliter, drained (1 Cup)|
|Green peppers||2 , seeded|
|Celery||250 Milliliter, chopped (1 Cup)|
|Canned mushrooms||250 Milliliter, drained (1 Cup)|
|Red chili pepper||To Taste, diced|
|White wine||250 Milliliter (1 Cup)|
|Chicken stock||250 Milliliter (1 Cup)|
|Cornstarch||60 Milliliter (4 Tablespoons)|
|Parsley||45 Milliliter, chopped (3 Tablespoon)|
Melt butter in a large saucepan, add pork and cook 10 minutes, turning constantly.
Add pineapple, green pepper, celery, mushrooms and chili pepper.
Cook 1 minute, stirring to combine.
Add wine, salt and pepper and simmer 20 minutes.
In a separate bowl combine stock, cornstarch and parsley.
Add to pan and cook over medium heat 10 minutes, stirring occasionally.