Spiced pineapple pork

Spiced pineapple pork

The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 12 mins

Method

  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, sugar 21g, salt 1.25 g

Recipe from Good Food magazine, June 2008.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

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
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Per serving

315 kcalories, protein 39g, carbohydrate 22g, fat 9 g, saturated fat 1g, fibre 1g, sugar 21g, salt 1.25 g

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