Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pineapple Pork




Source of Recipe


Ken Hom from Saturday Kitchen


List of Ingredients




450g/1lb pork fillet
1½ tbsp groundnut oil
1 garlic clove, crushed
3 tbsp coarsely chopped fresh coriander
1 tbsp dark soy sauce
2 tsp sugar
225g/8oz fresh or tinned pineapple, chopped
For the marinade:
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry sherry
1 tsp sesame oil
2 tsp corn flour
For the garnish:
handful fresh coriander sprigs

Recipe



1. Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade.
2. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.
3. Add the pork and stir-fry for 3 minutes.
4. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes.

Serves 4.