Based on recipe from “Jamie’s Ministry of Food”
Ingredients (for 2)
200g Basmati Rice 200g Pork Fillet 1 Red Onion 1 Red or Yellow Pepper 1 Chilli 227G Pineapple Chunks thumb Ginger 2 cloves Garlic Coriander 1 teaspoon 5-spice 1 teaspoon cornflour 2 tablespoons Soy Sauce 2 tablespoons Balsamic Vinegar Sesame Seeds !( /images/SweetSourPork/morganp-20130925-SweetSour-IMG_4112.jpg )
Cut pork into 2cm strips or cubes.
Peel half and dice onion into 2 cm cubes.
Quarter pepper remove seeds and cut into 2cm cubes.
Finely slice ginger, garlic and chilli. Remove the coriander leaves and leave to one side, finely dice the stalks.
In a large pan or wok cook pork and 5-spice for a few minutes until pork is browned.
200g Pork Fillet 1 teaspoon 5-spice
Remove pork from pan and put to one side, quickly wipe pan down with kitchen roll. Add more oil and when hot add Onion, pepper, ginger, garlic, chilli and coriander stalks. Cook for 2 minutes.
1 Red Onion 1 Red or Yellow Pepper 1 Chilli thumb Ginger 2 cloves Garlic Coriander stalks !( /images/SweetSourPork/morganp-20130925-SweetSour-IMG_4120.jpg )
Add cornflour and soy sauce.
1 teaspoon cornflour 2 tablespoons Soy Sauce
After 30 seconds add Pineapple chunks with juice, browned pork and Balsamic Vinegar.
227G Pineapple Chunks 2 tablespoons Balsamic Vinegar !( /images/SweetSourPork/morganp-20130925-SweetSour-IMG_4127.jpg )
Keep simmering until sauce reduced to desired consistency. Suggest serving with rice. You can start now if it is quick cook (10-15 minutes) rice.