Ginger and Pineapple Pork (MC)
Ingredients
25g (¼ cup)(1 oz) pineapple chunks, tinned in natural juice
1½ tbsp (22ml) soy sauce (low sodium)
1 tbsp tomato ketchup (0.75 Aus tbsp -15ml)
½ tbsp (7.5ml) rice wine vinegar
½ tbsp (7.5ml) honey
½ tbsp (7.5ml) chinese five spice powder
½ tbsp (7.5ml) ginger, grated
1 pork chop, lean, approx 125g (4½ oz)
150g (5¼ oz) broccoli
100g (3½ oz) potatoes, chopped
Instructions:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit/Gas Mark 4).
Place the pineapple chunks, soy sauce, ketchup, rice vinegar, honey, five spice and ginger in a bowl and mix.
Pour this mixture to a pan over medium heat and simmer until slightly thickened (will only take a couple of minutes).
Place pork chops in an ovenproof dish and cover with the sauce. Cover with foil and place in the oven for 20-30mins until cooked through.
Boil the potatoes until cooked.
Either steam or boil the broccoli.
Serve the pork with potatoes and broccoli.
