|Lean boneless pork||12 Ounce|
|Pineapple juice||1/2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Garlic||3 Clove (15 gm) , minced|
|Five spice powder||1 Teaspoon|
|Crushed red pepper||1/2 Teaspoon|
|10 inch chili tortillas||8|
|Ripe plantain/Large firm bananas||2 , peeled|
|Cooking oil||2 Tablespoon|
|Sweet pepper||1 Cup (16 tbs) , cut into bite size strips (Red, Yellow, And/Or Green Variety)|
|Green onions||8 , cut into 1 inch pieces|
|Bottled sweet and sour sauce||1/4 Cup (4 tbs) (Adjust Quantity As Needed)|
1. Partially freeze pork; slice across grain into thin strips. Place pork in a plastic bag set in a shallow dish. Combine pineapple juice, soy sauce, garlic, five-spice powder, and crushed red pepper; pour over pork. Seal bag. Cover and let stand at room temperature for 30 minutes or chill for 2 hours, turning bag occasionally to redistribute marinade.
2. Wrap tortillas tightly in foil. Heat in a 350° oven about 10 minutes or till heated through. Keep warm.
3. Cut plantains or bananas in half lengthwise; slice crosswise into 1/2-inch slices. In a large skillet cook plantains (not bananas) in 1 tablespoon of the cooking oil over medium-high heat 2 to 3 minutes or till golden brown, turning occasionally. Remove from skillet. Add pepper strips and onions to skillet; cook and stir 2 minutes or till vegetables are crisp-tender. Remove vegetables from skillet.
4. Drain pork well; discard marinade. Add the remaining 1 tablespoon oil to the skillet. Add pork; cook and stir over medium-high heat for 2 to 3 minutes or till no pink remains.
5. Return vegetable mixture to skillet. Stir in 1/3 cup sweet-and-sour sauce. Add plantains or bananas; cook and stir 1 minute or till heated through. To serve, fill warm tortillas with pork mixture; roll up. If desired, serve with additional sweet and sour sauce and slices of mango and orange.