Pineapple pork
Ken Hom blends sweet and savoury flavours in this simple pork and pineapple dish.
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 cornflour
For the garnish
- handful fresh coriander sprigs
Method
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.
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.
Add the pork and stir-fry for 3 minutes.
Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes.
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