Chinese Pork Stir-Fry

CHINESE PORK STIR-FRY WITH PINEAPPLE

WHAT YOU NEED WHAT YOU NEED TO DO

Serves: 4

Prep: 20 mins

Cook: 10 mins

Nutrition per

serving:

303 kcal

11g Fats

22g Carbs

28g Protein

GF

• 14 oz. (400g) pork

tenderloin

• 1 tbsp. potato starch

• scant . cup (100g) white

rice

• 2/3 cup (135ml) pineapple

chucks, in juice (keep the

juice)

• 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,

to serve

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.