1 tablespoon olive oil
1 pound rubbery pork loin split
1 tablespoon chili powder
1 other 1 tablespoon dried minced onion
3 cloves garlic, chopped
2 tablespoons red wine vinegar
2 tablespoons tomato paste
1/2 teaspoon ground black pepper
1 inch deep-fryer dish, griddle over bottom covered
6 bay scallops, dried, rinsed and drained
salt and pepper to taste
Heat oil in the pan over medium-high heat. Add pork and saute until pork is evenly browned. It may take 2 or 3 minutes to get all the moisture out of the pan. As a result, be careful on long, hot cooking days to use a heavy Rubbermaid canister or a heatproof glass.
To the same pan, saute onion garlic and equal amounts of vinegar, tomato paste, green pepper and steak sauce. Turn pork, heat 15 minutes and place in dish.
To serve, pressure-cook 1 cup of the pan juices (reserve remaining marinade in pan) and add equal portions of pork and vegetables; re-drain off some of marinade and return pork to pan.