Name: Spiced pineapple pork
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: British
Ingredients: 2 tsp vegetable oil; 4 pork steaks trimmed of excess fat; 2 tbsp light muscovado sugar; 1 tsp tomato purée; 432g can pineapple 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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Spiced pineapple pork

Spiced pineapple pork

Jane Hornby

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Serves 4

Easy

Prep: 5 mins

Cook: 12 mins

A star rating of 4.7 out of 5.135 ratingsRate

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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

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable oil
4 pork steaks

trimmed of excess fat
2 tbsp light muscovado sugar
1 tsp tomato purée
432g can pineapple

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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Nutrition: per serving

kcal315
fat9g
saturates1g
carbs22g
sugars21g
fibre1g
protein39g
salt1.25g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, June 2008

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A star rating of 4.7 out of 5.135 ratings

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