Chinese-style kale
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
Spiced pineapple pork
Serves 4
Easy
Prep:
Cook:
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Skip to ingredients
- 2 tsp vegetable oil
- 4 pork steakstrimmed of excess fat
- 2 tbsp light muscovado sugar
- 1 tsp tomato purée
- 432g can pineapplerings in juice, drained, but juice reserved
- ½ tsp chilli powder
- 1 tsp Chinese five-spice powder
- corianderleaves, to serve
- 1 tbsp dark soy sauce
Nutrition: per serving
- kcal315
- fat9g
- saturates1g
- carbs22g
- sugars21g
- fibre1g
- protein39g
- salt1.25glow
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.
