Chinese Pork Stir-Fry
CHINESE PORK STIR-FRY WITH PINEAPPLE
WHAT YOU NEED WHAT YOU NEED TO DO
Prep: 20 mins
Cook: 10 mins
• 14 oz. (400g) pork
• 1 tbsp. potato starch
• scant . cup (100g) white
• 2/3 cup (135ml) pineapple
chucks, in juice (keep the
• 1 red bell pepper, sliced
• . onion, sliced
• 2 garlic cloves
• . chili pepper
• 1-inch fresh ginger, grated
• 2 tbsp. coconut oil
• 2 spring onions, chopped,
For the sauce:
• 1/3 cup (180ml) pineapple
juice from can
• 5 tbsp. soy sauce
• 3 tbsp. rice vinegar
Wash the meat, dry it, and cut them into the thinnest slices
possible. Season with salt and pepper, and coat in potato flour.
Cook the rice according to instructions. Drain the pineapple
but keep some of the juices for the sauce. Cut the peppers
into strips, and cut the onion into feathers. Half the chili,
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 (pepper, onion, garlic, chili, ginger)
over high heat for about 3 minutes. Add the drained pineapple
and fry together for another 2 minutes, then transfer
everything onto the 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, in the meantime mix now and then.
Sprinkle with chopped spring onions and serve with rice.