A classic combination of pork and pineapple lives on irresistible sweet and sour taste.
Ingredients
- 4 pork steaks, trimmed of excess fat
- 2 tsp vegetable oil
- 1 tbsp dark soy sauce
- 1 tsp tomato purée
- ½ tsp chilli powder
- 2 tbsp light muscovado sugar
- 1 tsp Chinese five-spice powder
- coriander leaves, to serve
- 432g can pineapples rings in juice, drained, but juice reserved
Instructions
- Add into a large non-stick pan the oil, season the steaks well then fry on each side until golden for about 5 mins.
- Mix in a bowl the soy, sugar, tomato purée and most of the pineapple juice.
- Add into pan the pineapple rings and allow them to caramelise a little alongside the pork.
- Add into the pan the chilli and five-spice then fry until aromatic for 1 min. Add the soy mix and allow it bubble for a few mins until slightly reduced and sticky.
- Sprinkle with coriander and serve with rice.
Enjoy!
