Recipe by Pets'R'us
Most people like this, I like to eat it with the extra heat of the chili pepper. I have been meaning to try it with chicken, I am almost sure that will be nice too. This is from a BBC programme called Saturday Kitchen and the recipe is by Ken Hom
Top Review by PaulaG
This has now been made with chicken! I used thinly sliced chicken breasts. It was excellent. I added some green bell peppers to the stir fry. Very easy and well flavored dish. Served it over jasmine rice.
- 1 lb pork fillet
- 1 1⁄2 tablespoons peanut oil
- 2 cloves garlic, chopped finely
- 3 tablespoons coarsely chopped fresh coriander
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 8 ounces pineapple, chopped,fresh or tinned
- 1 finely chopped green chili pepper (optional)
For the marinade
- 2 teaspoons light soy sauce
- 2 teaspoons rice wine or 2 teaspoons dry sherry
- 1 teaspoon sesame oil
- 2 teaspoons cornflour
- 1⁄4 cup chopped fresh coriander
Directions See How It's Made
- Cut the pork into thin strips about 5cm/2in long.
- In a medium bowl, combine the marinade ingredients.
- Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients.
- Drain, discarding the marinade.
- Heat a wok over a high heat until it is hot, add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.
- Add the pork and stir-fry for 3 minutes.
- Finally, add the pineapple, coriander, chili if using, soy sauce and sugar and continue to stir-fry for 3 minutes.
- Sprinkle with the chopped coriander and serve.