材料
猪頸肉6兩
罐装菠蘿1小罐
乾葱2粒(去皮、切片)

調味料
茄汁、醋各2湯匙
砂糖1湯匙
鹽半茶匙
水2湯匙
粟粉1茶匙
調匀

醃料
生抽半湯匙
粟粉1茶匙

做法
01 豬頸肉洗凈，切片,下醃料拌匀待2小時。
02 菠蘿傾去糖水，切粗塊。
03 燒熱鑊下油1湯匙，下豬頸肉煎至兩面微黃，下乾葱炒香，傾掉多餘油分，豬頸肉推往鑊邊，下菠蘿及調味料煮滾，下全部材料炒勻，上碟。

Q:煎豬頸肉後會釋出大量油分，怎辦?
A:必須傾去多餘油分，以免整道菜溢滿油膩感覺。

Ingredients
225g pork cheek
1 small can pineapple
2 cloves shallot (peeled and sliced)

Seasoning
2 tbsps tomato ketchup
2 tbsps vinegar
1 tbsp sugar
1/2 tsp salt
2 tbsps water
1 tsp cornstarch

Marinade
1/2 tsp light soy sauce
1 tsp cornstarch

Method
01 Rinse the pork cheek and slice it. Add marinade and leave it for 2 hours.
02 Drain the pineapple and slice it.
03 Heat a wok and add 1tbsp of oil. Put in the pork cheek and fry until both Sides glden.Add shallot and stir fry until fragrant.Drain away the excess oil.Shove the pork
Cheek to one side of the wok.Add pineapple and seasoning.Bring to the boil.Bring the pork cheek back into the sauce.Stir well and serve.

Q:The pork cheek gives lots of fat in the frying process. What should I do with it?
A:You must drain the oil away. Or else the dish would end up very greasy.