Heat the vegetable oil and butter in a large frying pan.

Add the chopped onion, grated ginger, and crushed garlic to the pan.

Gently fry the onion, ginger, and garlic for 5 minutes, until soft.

Push the softened aromatics to one side of the pan.

Add the pork loin steaks to the pan.

Brown the steaks on both sides.

Add the sliced red pepper, sliced green pepper, dry sherry, soy sauce, and pineapple juice to the pan.

Mix the ingredients thoroughly together.

Cover the pan tightly.

Simmer gently for 8-10 minutes, until the steaks are tender and the peppers are soft.

Transfer the steaks and peppers to warmed serving plates.

Bring the remaining liquid in the pan to a boil.

Boil for 2-3 minutes until the sauce has reduced slightly.

Spoon the reduced sauce over the steaks and peppers.

Serve immediately with boiled rice.