Pork and Pineapple Stir Fry

Revised 2014 Jan 07

4 servings


450 grams lean pork
1/2 pineapple
1 green pepper, large
1 red pepper, large
3 teaspoons sesame oil
2 cloves garlic
1 teaspoon sambal oelek
3 teaspoons soy sauce
1/3 cup stock
2 teaspoons cornstarch
2 green onions, finely chopped


Cut the pork into strips or chunks depending on the cut and personal preference (long thin strips work well).

Peel and core the pineapple. Reserve half of the pineapple for another use and cut the remainder into pieces the same size as the pork.

Seed the peppers; cut into pieces the same size as the pork.

Heat the oil in a wok; add the garlic and let color lightly; remove and set aside.

Dry the pork with towel; add it to the wok and cook for 3 minutes. Add the pineapple and peppers; cook for another 3 minutes.

Meanwhile add water to the stock to make a cup and bring to a boil. Add the sambal oelek, soy sauce and boiling water to the wok. Cook for another 3 minutes;

Dissolve the cornstarch in 2 tablespoons. cold water. Make a well in the ingredients in the wok. Add the cornstarch mixture and simmer until the sauce thickens. Mix well; sprinkle with the chopped green onion.

One teaspoon of sambal oelek will introduce the chili flavour without too much heat. Use as a condiment at your own risk
Serve with Indonesian or white rice. Works well with mashed potatoes too.

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