This tasty dish is cooked in the oven and uses less oil than a stir-fry. Trim all visible fat from the pork before cooking, for a healthy, low-fat recipe.
350 g (12 oz) pork fillet
5 ml (1 tsp) sunflower oil
2.5 cm (1 in) fresh root ginger, grated
1 fresh red chilli, seeded and finely chopped
5 ml (1 tsp) Chinese five-spice powder
15 ml (1 tbsp) sherry vinegar
15 ml (1 tbsp) soy sauce
225 g (8 oz) can pineapple chunks in natural juice
175 ml (6 fl oz) 3/4 cup chicken stock
20 ml (4 tsp) cornflour
15 ml (1 tbsp) water
1 small green pepper, seeded and sliced
115 g (4 oz) baby sweetcorn, halved
salt and ground black pepper
sprig of flat-leaf parsley, to garnish
boiled rice, to serve
1. Trim away any visible fat from the pork and cut into 1 cm (1/2 in) thick slices using a sharp knife.
2. Brush the sunflower oil over the base of a flameproof casserole. Heat over a medium heat, then fry the pork for about 2 minutes on each side or until lightly browned.
3. Blend together the ginger, chilli, Chinese five-spice powder, sherry vinegar and soy sauce.
4. Drain the pineapple chunks, I reserving the juice. Make the stock up to 300 ml (1/2 pint) 1/4 cups with the reserved juice, mix together with the spices and pour over the pork.
5. Slowly bring the stock to the boil. Blend the cornflour with the water and gradually stir into the pork. Add the green pepper and baby sweetcorn and season to taste.
6. Cover and cook in a preheated oven at 160°C (325°F) Gas 3 for 30 minutes or until the pork is tender. Stir in the pineapple and cook for a further 5 minutes. Garnish with flat-leaf parsley and serve with boiled rice.
COOK'S TIP —
Chinese five-spice powder is available from oriental food stores and some large supermarkets. However, if you cannot find it, you can use ground mixed spice instead, although the flavour will he slightly different.
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