Pork stir fry with pineapple marinade Pork stir fry with pineapple marinade

Pork stir fry with pineapple marinade

cooking time
5 minutes

cooking skill
Easy

serves
2 people

Ingredients

  • 225g pork leg escallops, pork loin medallions or pork fillet, sliced into strips
  • For the Pineapple Marinade:

  • 100ml fresh pineapple juice
  • 45ml reduced salt soy sauce
  • 1-2 garlic cloves, peeled and crushed
  • 2.5cm piece fresh root ginger, peeled and finely chopped
  • For the Vegetables:

  • 1tsp rapeseed oil
  • 1 garlic clove, peeled and crushed
  • 1 small red onion, peeled and finely sliced
  • 100g purple sprouting broccoli, trimmed
  • 2 small pak choi, roughly sliced
  • Salt and freshly milled black pepper
  • Zest of 1 lemon
  • ½ tsp dried chilli flakes
  • To Garnish:

  • Freshly chopped flat-leaf parsley
  • Freshly chopped red chillies
  • To serve:

  • Cooked brown rice
  • Lemon wedges

Method

1

For the Pineapple Marinade:

Mix all the marinade ingredients together. Transfer half the marinade to a large bowl and add the pork, cover and marinate for 1-2 hours, or overnight, if time allows. Reserve the remaining half of the marinade for later.

2

Heat the oil in a large pan on a griddle or on the hob and cook the garlic, onion, broccoli, pak choi, lemon zest and chillies. Stir-fry for 1-2 minutes.

3

Add the pork and stir-fry it for 1-2 minutes, add the reserved marinade and cook for 30 seconds until the marinade is piping hot. Season if required.

4

To serve:

Garnish with the fresh parsley and chillies then serve immediately on a bed of brown rice.

Additional Information

Cooking time:

Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.

Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.

Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.