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Pineapple pork

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free

Ken Hom blends sweet and savoury flavours in this simple pork and pineapple dish.

From Saturday Kitchen Best Bites

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.