Ingredients
750g pork loin steaks, trimmed, cut into 3cm pieces
2 tsps ginger paste
1 tsp Chinese five-spice powder
1 tblsp vegetable oil
1 large onion, cut into thin wedges
2 red capsicums, cut into 2cm pieces
Steamed jasmine rice, to serve
Sliced green spring onions, to garnish
Sauce
440g can pineapple pieces in juice
3 tsps cornflour
1/4 cup tomato sauce
2 tblsps hoisin sauce
2 tblsps soy sauce
2 tblsps rice vinegar
Method
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To make sauce, strain pineapple through a sieve over a bowl, reserving 1/2 cup of the juice. Set aside pineapple.
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Blend cornflour with 2 tbsp water in a bowl until smooth. Stir in the reserved juice and remaining ingredients.
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Toss pork with ginger, five-spice, and oil in a bowl. Season with salt and pepper.
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Heat a large wok over a high heat. Add pork in three batches. Sit-fry for about 3 minutes or until just cooked. Remove.
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Heat same oiled, hot work. Add onion and capsicums. Stir-fry for about 3 minutes, or until softened. Add sauce mixture. Bring to a boil. Boil for 1 minute.
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Return pork to wok with reserved pineapple pieces. Gently boil, stirring occasionally, for about 3 minutes, or until sauce is thickened and pork is cooked.
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Serve pork with steamed jasmine rice. Garnish with the onions.