Spiced pineapple pork

Recipe uploaded by

Jane Hornby

15 ratings

Recipe by Jane Hornby

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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. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
2. Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

Per serving

315 kcalories, protein 39g, carbohydrate 22g, fat 9 g, saturated fat 1g, fibre 1g, salt 1.25 g

Latest comments and suggestions

Results 1-20

• LJF

  05 June 2008

  LJF rated and commented on this recipe

  

  We enjoyed this recipe. Not being pork fans here I substituted the pork steaks for chicken fillets and it worked very well. I also served it with couscous.

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• JUSTYNA

  08 June 2008

  JUSTYNA rated and commented on this recipe

  

  It doesn't seem to be said how much you need of soy sauce - just 1 tbsp. It's very easy and tasty - gives the pork juicy spiced taste. Excellent

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• moonraker1104

  08 June 2008

  moonraker1104 commented on this recipe

  This was a great mid-week supper. Served it with home-grown baby new potatoes and carrots. It was easy to make just half for two people.

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• Peter

  14 June 2008

  Peter rated and commented on this recipe

  

  Used pork shoulder steaks which were a little tough with quick cooking. And had to remove the pork to fry rather than boil, when pineapple added. Will try with chicken breast next time as above

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• Nicky S

  26 June 2008

  Nicky S rated and commented on this recipe

  

  This was really simple and quick to prepare, smelled divine and my husband loved it!

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• Jo

  12 July 2008

  Jo commented on this recipe

  Does anyone know the aproximate weight of pork that's good to use? I couldn't find pork steaks

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• alizon

  13 July 2008

  alizon commented on this recipe

  This is absolutely to die for we had it with rice and it didnt last very long on the plate.

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• Jo

  18 July 2008

  Jo rated and commented on this recipe

  

  This recipe was amazing! I think nexct time I would use less chilli powder but that is just a personal preference - absolutely gorgeous, served it with cabbage and jacket potatoes which soaked up the sauce nicely.

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• Katharine

  24 July 2008

  Katharine commented on this recipe

  Can anyone confirm how much soy sauce is used in this recipe as it seems to have been missed out of the ingedients list? Thank you!!

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• Shelagh

  24 July 2008

  Shelagh rated and commented on this recipe

  

  Good midweek recipe, enjoyed by all the family.

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• whizzyweed

  24 July 2008

  whizzyweed rated and commented on this recipe

  

  Gorgeous recipe, loved by the whole family. Great with cous cous or boiled rice, and the sauce is a great marinade for other meat too!

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• beth

  24 July 2008

  beth commented on this recipe

  This was great - I was very pleasantly suprised!! I served this with rice and steamed veg

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• Ali

  06 August 2008

  Ali commented on this recipe

  Everyone loved this recipe, I served it with noodles. Both teenaged daughters phoned me for the recipe to cook it for their boyfriends!

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• DEB040

  19 August 2008

  DEB040 rated and commented on this recipe

  

  I am not a fan of Chinese 5-spice so I leave this out, but instead of chilli flakes I cook the pork with fresh chilli which makes it a little spicier. I also serve with rice that I cook with extra veg (chopped peppers onions etc) to increase the 5-a-day, and chuck in a handful of savoy cabbage at the end (if you don't have chinese greens) A popluar mid-week supper at our house!

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• Jane`s recipes

  30 August 2008

  Jane`s recipes rated and commented on this recipe

  

  I made this when we had friends to stay and everyone enjoyed it. I used pork fillet and this worked very well. I served it with rice and green beans. I shall definitely make it again.

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• Golden Spatula

  09 September 2008

  Golden Spatula commented on this recipe

  Simple yet great recipe. Used 600g pork filet mignon (best cut and very tender) for the recipe. Added 1 tbst oyster sauce to balance the sweetness out. Served with rice and a crisp Vietnamese salad. Yummy!

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• Golden Spatula

  09 September 2008

  Golden Spatula rated this recipe

  

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• westy

  01 October 2008

  westy commented on this recipe

  I have a very similar family recipe in which you leave out the five spice powder and add 2 tsp worcester sauce and the pineapple juice from the can. its lovely

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• Erin

  11 October 2008

  Erin rated and commented on this recipe

  

  This is really quick and so delicious. I make it with Mary Cadogan's ginger rice from her "Grilled chilli & coriander salmon with ginger rice" recipe, the flavours work beautifully together and the rice soaks up all the sweet spicy sauce. Yum! The quantity of soy is included in the recipe in the May or June magazine. I'll try to find it and let you know :)

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• westy

  24 October 2008

  westy rated and commented on this recipe

  

  I cooked the pork differently, putting the pork into a deep casserole dish and cooking in the oven for a total of 35mins uncovered on 200c or fan 180. The first 10 mins on its own and then add the combined other ingrediants and add the pineapple rings on top for the last 10 mins. The sauce is more like gravy this way and is excellent with veg and jacket potato. I might try adding 1tsp ground ginger next time but really loved the way it was.

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Ingredients

• 2 tsp vegetable oil
• 4 pork steaks , trimmed of excess fat
• 2 tbsp light muscovado sugar
• 1 tsp tomato purée
• 432g can pineapples rings in juice, drained, but juice reserved
• ½ tsp chilli powder
• 1 tsp Chinese five-spice powder
• coriander leaves, to serve
• 1 tbsp dark soy sauce

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 12 mins

Ingredients

• 2 tsp vegetable oil
• 4 pork steaks , trimmed of excess fat
• 2 tbsp light muscovado sugar
• 1 tsp tomato purée
• 432g can pineapples rings in juice, drained, but juice reserved
• ½ tsp chilli powder
• 1 tsp Chinese five-spice powder
• coriander leaves, to serve
• 1 tbsp dark soy sauce

Per serving

315 kcalories, protein 39g, carbohydrate 22g, fat 9 g, saturated fat 1g, fibre 1g, salt 1.25 g

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