Because we live in the sticks, take outs are usually more hassle than their worth.
This recipe is so much nicer than the strangely orange product that most Chinese take outs produce, you might never bother to order it again.
This is a big family favourite in our house, it is the perfect balance of sweetness that the kids will enjoy and yet is a great way to introduce more exotic flavours.
The pineapple adds another great reason that mine love this and due to the colour the every fussy child often inadvertently eats some yellow peppers….a win-win for me.
The meat in this dish turns out succulent and sweet….and very morish!
The original recipe is from one of Neven Maguires very early books, they are small, the food styling is dated, but the recipes are fantastic, they work, they are not ‘cheffy’ and I’ve cooked so many of them over the years.
I’ve only changed the quantity slightly to get a richer sauce.
Give it a try, I’d love to hear how you get on.
2x Pork Fillets (Free range if possible)
1 red and 1 yellow Pepper, chopped small
1 onion diced
1 clove of garlic
1 heaped teaspoon of grated ginger
1/2 large fresh pineapple
2 tablespoons of white wine vinegar
2/3 tablespoons of brown sugar
2 tablespoons of tomato purée
2 tablespoons soy sauce
1 pint of chicken stock
1 tablespoon corn flour
Melt some butter in a large heavy bottomed saucepan or casserole dish.
Add the onions and peppers and cover and allow to soften for about 10 mins.
While this is cooking, slice the pork steak into small strips. Heat a frying pan to high with a tablespoon of rapeseed oil and brown the pork in batches.
When the onion and pepper mix has softened add the garlic and ginger and cook for another minute or two.
Now add the pineapple, vinegar, sugar, tomato purée, soy sauce and stock. Cook this for 10 minutes. Check for taste, if it’s too sweet add more vinegar, if too sour add more sugar. When happy, mix the cornflour with a small bit of water and mix until smooth, add this to the sauce to thicken.
Now add in the pork, turn the heat down and simmer for 25 mins or so.
Serve with boiled or pilaf rice ( see below for quick pilaf recipe)
Quick Pilaf Rice
1 pint measurement of basmati rice
2 pints of chicken stock
Pinch of turmeric ( optional)
Preheat oven to 180
Melt a small slice of butter in an ovenproof dish, one with a lid ( or you can just use tinfoil if you have no lid)
Mix the rice into the melted butter.
Add the turmeric, which will give a lovely yellow colour, if using.
Add the 2 pints of stock.
Bring to the boil.
Cover and place in the oven for 18 mins.
Remove from oven and fork through.