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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Most people like this, I like to eat it with the extra heat of the chili pepper. I have been meaning to try it with chicken, I am almost sure that will be nice too. This is from a BBC programme called Saturday Kitchen and the recipe is by Ken Hom Ingredients:
1 lb pork fillet |
1 1/2 tablespoons peanut oil |
2 cloves garlic, chopped finely |
3 tablespoons coarsely chopped fresh coriander |
1 tablespoon dark soy sauce |
2 teaspoons sugar |
8 ounces pineapple, chopped,fresh or tinned |
1 finely chopped green chili pepper (optional) |
2 teaspoons light soy sauce |
2 teaspoons rice wine or 2 teaspoons dry sherry |
1 teaspoon sesame oil |
2 teaspoons cornflour |
1/4 cup chopped fresh coriander |
Directions:
1. Cut the pork into thin strips about 5cm/2in long.
2. In a medium bowl, combine the marinade ingredients.
3. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients.
4. Drain, discarding the marinade.
5. 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.
6. Add the pork and stir-fry for 3 minutes.
7. Finally, add the pineapple, coriander, chili if using, soy sauce and sugar and continue to stir-fry for 3 minutes.
8. Sprinkle with the chopped coriander and serve.
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