Sweet, savoury, and just the right amount of tangy, this Chinese Pork Stir-Fry with Pineapple doesn’t require hours in the kitchen. Tender slices of pork are quickly cooked with vibrant vegetables and juicy bursts of pineapple, creating a dish that’s packed with flavour and contrast in every bite. Ideal for a weeknight dinner when you want something satisfying, but still light.
Serves 4
Ingredients:
400g pork tenderloin
1 Tbsp potato starch
scant ½ cup (100g) white rice
⅔ cup (135ml) pineapple chucks, in juice (keep the juice)
1 red capsicum, sliced
½ onion, sliced
2 garlic cloves
½ chilli pepper
1-inch fresh ginger, grated
2 Tbsp coconut oil
2 spring onions, chopped, to serve
For the sauce:
⅓ cup (180ml) pineapple juice from can
5 Tbsp soy sauce
3 Tbsp rice vinegar
Method:
Cut meat into the thinnest slices possible. Season with salt and pepper, and coat with potato flour.
Cook the rice according to instructions. Drain the pineapple but keep some of the juices for the sauce. Cut the capsicum into strips, and the spring onions julienned. Half the chilli, remove the seeds, then finely chop. Peel and grate the ginger.
Prepare the sauce by mixing all sauce ingredients in a bowl.
In a wok or large pan, heat 1 tablespoon of coconut oil, and stir fry all the vegetables (capsicum, onion, garlic, chilli, ginger) over high heat for about 3 minutes. Add the drained pineapple and fry together for another 2 minutes, then transfer everything onto a plate.
Add a second spoon of oil to the pan and fry the tenderloin on high heat for about 3 minutes, stirring constantly.
Put the vegetables back into the pan and mix, then add the sauce. Cook over high heat for about 2 minutes until the sauce thickens. Mix occasionally.
Sprinkle with chopped spring onions and serve with rice.
