Pork Mexicana

Serves 2
1 Onion, cut into quarters (s) (sff)
1 Large chilli, deseeded & finely chopped (s) (sff)
1tsp sweet chilli sauce (0.5syn/2=0.25syn per person)
*1tsp cornflour, mixed with 3tbsp water (1.0syn/2=0.5syn each person)
1tbsp “Sea salt from Cornwall with mixed peppers” (Sainsbury’s)
2 Pork Loin Steaks (ff)
2 Garlic Cloves (sff)
2 Sweet peppers, finely sliced (s) (sff)
2tbsp Cider Vinegar
3 Tomato’s roughly cut into chunks (s) (sff)
150g long grained rice, cooked as per packet instructions (ff)
300ml stock using a Knorr “herb” stockpot
Salt & Cayenne Pepper to taste
In a food processor chop the onion & garlic to a paste.
Season the pork with the salt & pepper mix, cook on the grill until both sides are lightly browned, then removed from the pan and set aside.
In the pan cook the tomatoes, peppers, chillies, onion paste & stock, bring to the boil, season with sweet chilli sauce, cider vinegar, salt & cayenne pepper, *if you want the sauce thicker add the cornflour now. Then reduce the heat to a simmer, return the meat to the pan, cover, and cook for 20 minutes.
Serve on a bed of rice.
Credit: Pete’s Recipe Book

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