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
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.
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.
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.
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.
