A sweet-spicy stir-fry that uses the fruit and juice from tinned pineapple as the base of this simple sauce. If you’re cooking it for kids, you can leave the sriracha and chilli out entirely and this dish still works great with more of a sweet and sour flavour.
Pork Stir Fry
- 2 tablespoons oil
- 500 g (1.1lb) pork tenderloin sliced into thin strips, against the grain
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 2 teaspoons ginger paste
- 200 g (1 1/3 cups) mangetout
- 1 red bell pepper deseeded and sliced
- 1 red chilli sliced
- Pineapple chunks from 430g (15.1oz) tin of pineapple chunks in juice
Pineapple Chilli Sauce
- Juice from the above tin of pineapple chunks in juice or 120ml (1/2 cup) pineapple juice
- 1 tablespoon white wine vinegar
- 2 tablespoons caster sugar
- 2 tablespoons tomato puree paste
- 2 tablespoons light soy sauce
- 1-2 tablespoons sriracha depending on how hot you like it
- 1 tablespoon cornflour
- 180 ml 3/4 cup chicken stock
To Serve
- Boiled rice or noodles
- Spring onions (scallions) chopped
- Chilli flakes
- First make the pineapple chilli sauce by mixing together the pineapple juice, white wine vinegar, sugar, tomato puree, soy sauce, sriracha and cornflour in a bowl or jug, until the cornflour is fully mixed in. Juice from the above tin of pineapple chunks in juice, 1 tablespoon white wine vinegar, 2 tablespoons caster sugar, 2 tablespoons tomato puree, 2 tablespoons light soy sauce, 1-2 tablespoons sriracha, 1 tablespoon cornflour
- Then add the chicken stock and stir again. Put to one side. 180 ml 3/4 cup chicken stock
- Heat the oil in a wok over a high heat. 2 tablespoons oil
- Toss pork with the salt and pepper and add to the wok. Cook for 3-4 minutes, moving everything around the wok with a spatula often, until the pork is lightly browned. 500 g (1.1lb) pork tenderloin, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add the garlic, ginger, mangetout, red pepper, sliced chilli and pineapple chunks and fry for 3 minutes, tossing everything around in the wok constantly, until the vegetables and pineapple chunks are hot (we want them to retain their crunch though). 2 cloves garlic, 2 teaspoons ginger paste, 200 g (1 1/3 cups) mangetout, 1 red bell pepper, 1 red chilli, Pineapple chunks from 430g (15.1oz) tin of pineapple chunks in juice
- Add in the sauce and cook for a further 2-3 minutes, stirring often, until hot.
- Serve with boiled rice or noodles, topped with spring onions and chilli flakes. Boiled rice or noodles, Spring onions (scallions), Chilli flakes
Tip: I use pork tenderloin, which is great for a quick stir fry as it’s a tender cut of meat. However, if you wanted to use other cuts – such as shoulder or leg, you can ‘velvet’ them first – to make them softer and more tender. Cut the pork into thin slices or bite-size cubes and place in a bowl with 240ml (1 cup) of cold water plus 2 teaspoons of bicarbonate of soda. Stir and allow to sit for 30 minutes (up to 2 hours), then rinse off and pat dry with kitchen roll. Use as per the recipe.
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