Stir-fried pork with pineapple

‘This appetising dish is an ideal centrepiece for a dinner for family or friends – and it’s very straightforward to make’

Ingredients (Serves 4-6)
  • 450g/1lb lean pork fillet
  • 2 tbsp light soy sauce
  • 1 tsp rice wine or dry sherry
  • Salt
  • 2 tsp cornflour
  • 1 small fresh pineapple, weighing about 450-700g/1-11⁄2lb
  • 100g/4oz fresh or frozen peas
  • 11⁄2 tbsp groundnut oil
  • 2 tbsp coarsely chopped spring onions
  • 2 tsp dark soy sauce
  • 2 tsp sugar
  • 1⁄2 tsp cornflour mixed with 1⁄2 tsp cold water

Cut the pork into 1cm/1⁄2in x 7.5cm/3in strips and place in a medium-size bowl. Combine 1 tbsp of the light soy sauce with the rice wine or dry sherry, a pinch of salt and the cornflour.

Coat the pork strips well with the mixture, then cover and set aside to marinate.

With a sharp knife, remove the skin from the pineapple and cut the flesh into 2.5cm/1in cubes, discarding the tough central core. Set aside in a bowl.

If using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. If using frozen peas, allow them to thaw at room temperature.

Heat a wok or large, non-stick frying pan until hot then add the oil and a pinch of salt.

Toss in the chopped spring onions and stir-fry for 10 seconds, then add the pork strips and  stir-fry for a further minute. Stir in the pineapple, peas, remaining light soy sauce, the dark soy sauce, sugar and the cornflour-water mixture, cook for just 2 minutes more, then serve at once.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic