* 675 g (1.5 lb) spare rib chops or Escalopes of pork tenderloin fillet
* Juice of 1 lemon or lime.
* 2 tablespoons Vegetable oil
* ½ cup of water
* ¼ cup Jaggery or Brown sugar
* 2 tablespoons Cornflour
* 1 teaspoon Sea salt
* 2 teaspoons of Szechuan peppercorns
* 1 dried red chili, crushed.
* ¼ cup Vinegar of your choice. Chinese black vinegar is nice with this.
* 2 tablespoons Light soy sauce
* ¾ cup Sweet peppers, deseeded and chopped (any colours)
* ¼ cup Onion, peeled and finely chopped
* 1 cup Pineapple Juice
* 1 cup Pineapple chunks
* * 1 medium can of pineapple chunks will provide enough juice and chunks for this dish.

===Method===
* Cut the Ribs into individual chops, if they are long, cut them in half lengthwise too.
* Marinade the ribs or escalopes of pork tenderloin fillet in lemon juice, 1 teaspoon of crushed Szechuan peppercorns and a little salt for an hour or so to tenderise.
* Heat the Oil in a Wok and Brown the Ribs for 4 minutes, turning often.
* Add the water and Vinegar, the remaining teaspoon of crushed Szechuan peppercorns, the crushed chili and bring to the Boil and Simmer until properly cooked (about 10 to 15 minutes) - just 5 minutes if using thin fillet.
* Remove the Ribs set to one side, leaving a little liquid/oil in the Wok.
* Add the onions and peppers and Sautée for a few minutes.
* Pre-mix the Cornflour in a little cold water.
* Add the Pineapple Juice, Salt, Jaggery, Soy sauce to the Wok, stir in the Cornflour and mix well.
* Cook for 5 minutes, stirring often as the mixture thickens.
* Add the Ribs back to the Wok together with the Pineapple chunks and Simmer for 5 minutes.

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