• 1.5 kg pork shank cutlets
• salt and pepper to season
• flour for dusting
• oil for frying
• Sauce:
• 2 onions, chopped
• 5 cm ginger, grated
• 10 cloves of garlic, crushed
• 5 ml Chinese five spice
• 10 ml mustard powder
• 10 ml paprika
• 1 can tomato puree
• 125 ml apple or rice vinegar
• 160 ml soy sauce
• 160 ml honey or 80 ml honey and 80 ml sugar
• 250 ml green rooibos tea or water
• 1 fresh pineapple, cored and cut into cubes
• 1 red pepper, cut into slices
• 1 green pepper, cut into slices
• Maizena, mixed with a little water into a paste

Preheat oven to 160 ºC.
Cut rind through one or two places on pork cutlets, season and dust with flour, warm oil in a Dutch oven and fry the meat until brown, do it in batches. Remove meat and keep aside.
In the same Dutch oven, fry onions, ginger, garlic, pineapple and peppers for about 8 min.
Add the rest of the sauce ingredients except the Maizena paste.
Mix well, return the meat to the dish, cover tightly and place in oven for 2.5 to 3 hours.
Stir every hour and add water if necessary.
When meat is tender, return to stove top and thicken with the Maizena paste if necessary.
Serve with rice or mash potato.

Recipe posted by Elize de Kock
Photo:  Elize de Kock