2 1/2 lbs. lean pork cut into long thin strips
10 oz. cooked green peas
8 oz. pineapple chunks
6 c. shredded cabbage
1 tbsp. soya sauce
1 tbsp. cooking oil
4 tbsp. cornstarch
2 pegs garlic
Salt and pepper to taste
2 c. pineapple juice, unsweetened
4 lbs. cooked yams or substitute Irish potato

Available in Tropical or Latin markets

Season strips of meat well with crushed garlic, pepper and salt. Pour soy sauce unto plate and marinate meat. Heat oil in large frying pan and brown meat on both sides. Use cornstarch with just enough pineapple juice to make a paste (set this aside).

Add; the rest of pineapple juice to chunks of meat on the stove. Heat this to boiling point. Add cornstarch mixture and stir until it thickens. Allow to simmer for 15 minutes. Stir in cooked peas. Pile shredded cabbage on top. Cover and simmer on low flame for 2 minutes. Arrange with "riced" yam or potato border. Garnish with red bell pepper/parsley and serve hot.