Australian Pork and Australian pineapples are the best in the world. Combine the two and you have heaven on a plate, well close too it anyway. If you marinade the pork for this pork chilli pineapple stir-fry tonight, you can have it for dinner tomorrow just 15 minutes after you get home from work. YUM!
pork chilli pineapple stir-fry
- 700g Ritchies pork leg steaks cut in 2cm wide strips or Ritchies diced pork
- ¾ cup low salt soy
- 1½ tablespoons brown sugar
- 1 tablespoon sambal oeleck
- 1 tablespoon sesame oil
- 1 tablespoon finely grated ginger
- 2 medium garlic cloves, crushed
- coconut oil for frying
- ¼ ripe pineapple, peeled cored and sliced in small wedges
- 4 spring onions, cut in 2cm batons
- 1 cup washed coriander leaves
- finely chopped chilli
pork chilli pineapple stir-fry method
In a medium bowl, whisk together all the marinade ingredients, add the pork and stir to coat thoroughly. Cover with cling film for at least 2 hours or over night to allow the flavours to develop.
When you’re ready to cook.
Use a fine sieve to drain the pork from marinade, reserve the marinade. On a high heat melt a tablespoon of coconut in a large wok or large frying pan until it’s very hot. Add the pork and fry in batches until dark brown on the outside and still slightly pink inside. Keep the cooked pork warm and pour the reserved marinade into the wok, at a fast simmer reduce the marinade until its about half the original volume and becomes shiny and thick. Return the cooked pork to the sauce, cook for 1 more minute stirring to thoroughly to coat the meat and serve with steamed rice, scattered with pineapple and spring onions batons with a bowl of coriander leaves to scatter on top.
Tip: Don’t over cook the pork in this dish. Modern Australian pork is juicy and delicious served slightly pink.
Serves 4. Preparation time: 15 minutes. Cooking time: 15 minutes.