Cut the pork into long thin strips (these will create the look to go with the name of the dish). Slice olives, mushrooms and baby corn. Peel and chop the tomatoes. Cut the red bell pepper into thin strips. Finely dice the onion.
Brown the pork strips in half the butter, flambé with Calvados season with salt and pepper.
In another pan melt the remaining butter and sauté the onions until translucent. Add the white and red wine and simmer until it reduces down to 1/3. Add the olives, mushrooms, baby corn, tomatoes and bell pepper. Cover and let simmer.
Gradually add the brown gravy, then season to taste with mustard, tomato paste, Worcester sauce, (Tabasco) salt and pepper. Add the cream and port and stir to combine. As a final step, transfer the pork strips to the sauce, stir and give flavors enough time to combine.
Serve with long grain rice and a fresh salad.