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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish. Serve with rice and Chinese greens. Ingredients:
2 teaspoons vegetable oil |
4 boneless pork loin steaks, trimmed of excess fat |
salt and pepper |
2 tablespoons light brown sugar |
1 teaspoon tomato paste |
14 ounces pineapple, rings in juice, drained, but juice reserved |
1/2 teaspoon chili powder |
1 teaspoon chinese five spice powder |
cilantro leaf, to serve |
1 tablespoon dark soy sauce |
Directions:
1. Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through.
2. Mix the sugar, soy, tomato paste and most of the pineapple juice in a bowl.
3. Add the pineapple rings to the pan and let them caramelise a little alongside the pork.
4. Add the chili and five-spice to the pan, then fry for 1 min until aromatic.
5. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky.
6. Sprinkle with cilantro, and serve with rice and Chinese greens.
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