Chinese Pork Stir Fry With Pineapple (MC)
Ingredients
14 oz. (400g) pork tenderloin
1 tbsp. potato starch
scant ½ cup (100g) white rice
⅔ cup (135ml) pineapple chunks, in juice (keep the juice)
1 red bell pepper, sliced
½ onion, sliced
2 garlic cloves
½ chilli pepper
1 inch fresh ginger, grated
2 tbsp. coconut oil
2 spring onions, chopped, to serve
salt and pepper to taste
For the Sauce:
⅓ cup (180ml) pineapple juice from a can
5 tbsp. soy sauce
3 tbsp. rice vinegar
Instructions:
Wash the meat, dry it, and cut into the thinnest slices possible. Season with salt and pepper, and coat in potato flour.
Cook the rice according to instructions. Drain the pineapple but keep some of the juices for the sauce. Cut the peppers into strips, and cut the onion into feathers. Half the chilli, remove the seeds, then finely chop. Peel and grate the ginger.
Prepare the sauce by mixing all sauce ingredients in a bowl.
In a wok or large pan, heat 1 tablespoon of coconut oil, and stir fry all the vegetables (pepper, onion, garlic, chilli, ginger) over high heat for about 3 minutes. Add the drained pineapple and fry together for another 2 minutes, then transfer everything onto the plate.
Add a second spoon of oil to the pan and fry the tenderloin on high heat for about 3 minutes, stirring constantly.
Put the vegetables back into the pan and mix, then add the sauce. Cook over high heat for about 2 minutes until the sauce thickens, mixing now and then.
Sprinkle with chopped spring onions and serve with rice.