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Ingredients
  • 1 tbsp olive oil
  • 8 pork scotch fillet steaks
  • 2 red onions, cut into wedges
  • ⅓ cup soy sauce
  • ⅓ cup tomato sauce
  • 2 tbsp firmly packed brown sugar
  • 2 tbsp white vinegar
  • ¼ tsp dried chilli flakes
  • 2 garlic cloves, crushed
  • 440g can pineapple pieces in natural juice, juice reserved
  • 1 green capsicum, roughly chopped
  • 1 red capsicum, roughly chopped
  • 2 tbsp cornflour
  • 2 green onions, thinly sliced diagonally
  • Steamed jasmine rice, to serve
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