Pork stir fry with pineapple marinade
Prep Time
60 minutes
cooking time
5 minutes
cooking skill
Easy
serves
2 people
Ingredients
- 225g pork leg escallops, pork loin medallions or pork fillet, fat removed and cut into strips
For the Pineapple Marinade:
- 100ml fresh pineapple juice
- 45ml reduced salt soy sauce
- 1-2 garlic cloves, peeled and crushed
- 1x 2.5cm piece fresh root ginger, peeled and finely chopped
For the Vegetables:
- 1 teaspoon 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
- Zest of 1 lemon
- ½ teaspoon dried chilli flakes
To Garnish:
- Freshly chopped flat-leaf parsley
- Freshly chopped red chillies
To serve:
- Cooked brown rice
- Lemon wedges
Method
To prepare the pineapple marinade:
In a small bowl mix all the 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.
Heat the oil in a large pan on the hob and cook the garlic, onion, broccoli, pak choi, lemon zest and chillies. Stir-fry for 1-2 minutes.
Add the pork and stir-fry for 1-2 minutes, add the reserved fresh marinade and cook for 30 seconds or until the marinade is piping hot. Season if required.
To serve:
Garnish with the fresh parsley and chillies then serve immediately on a bed of brown rice.
Additional Information
Cooking time:
Pork Fillet: 10-12 minutes turning occasionally, 3 minutes in oven at 170°C, 150°C Fan, 3 minutes resting time. Internal Core temperature: 70°C or above.
Pork Loin Medallions: 5-6 minutes on each side, 3 minutes in oven at 170°C, 150°C Fan, 3 minutes resting time. Internal Core temperature: 70°C or above.
Pork Escallops: 1-2 minutes on each side, 1-2 minutes resting time. Internal Core temperature: 70°C or above.
