PINEAPPLE PORKIES

INGREDIENTS:

½ kilo pork tenderloin, cut into cubes

1can(234g) pineapple chunks, drained (reserve syrup)

100g (14pcs) Baguio beans

1-1/2 cups mongo sprouts

1 red bell pepper, cut into strips

3 tbsp. original blend ketchup

1 small carrot, cubed

PROCEDURE:
Marinate pork cubes in pineapple chunks syrup, 1 tbsp. soy sauce, 1 tsp. iodized salt and 1 tsp. pepper for 30 minutes. Brown meat in oil and reserved marinade. Set aside.

Combine 1 cup water, marinade, original blend ketchup, 1tbsp. brown sugar, 2tsp. iodized salt and pork in a casserole. Simmer for 15 minutes or until meat is tender.

Add vegetables and simmer until cooked. Stir in pineapple chunks and cook for 1 minute.