Spicy, sweet and salty. This tongue tingling Pork and Pineapple stir fry makes maximum use of leftover pulled pork or Sunday roast pork and is ready in less than 10 minutes.
300-500g pulled pork or roasted pork
1 small tin of sliced pineapple rings in pineapple juice, drained, juice reserved
Half an onion
Half a red pepper
2 cloves of garlic, crushed to a paste with a pinch of salt
1 Tbsp freshly grated ginger
1 green finger chilli, finely sliced
1 dry red chilli
2 tbsp fermented black beans, rinsed
1 tsp palm sugar
1/2 tsp shrimp paste
1 tbsp sesame oil
1 tbsp coconut oil
1 tbsp rice wine
250 ml chicken stock
Dark soy sauce
1 tsp cornflour mixed with 2 tbsp cold water
For the rice:
1 cup of jasmine rice
2 cups cold water
Prepare the rice by rinsing it in cold water several times until the water runs clear. This helps remove excess starch. Add the rice to a small saucepan with the water and place over a gentle heat. Bring to the boil and simmer for 8-10 minutes until the water is almost completely evaporated (don’t be tempted to stir the rice). At this stage, turn off the heat, place a clean tea towel over the saucepan and then place the lid tightly on top. Set aside the rice for at least 30 minutes or up to 2 hours. When ready to serve simply fork the grains through to separate and serve as needed.
Place the sesame oil, black beans, shrimp paste and palm sugar into a small bowl and use the back of a spoon to crush the ingredients together to form a chunky paste.
To make the stir fry, cut the pepper, pineapple and onion into large chunks. Heat a wok over a high heat and add the pineapple to the dry pan, allow to char slightly and caramelise in the natural sugars, then add the coconut oil along with the peppers and onions. Stir fry for 2-4 minutes until the onions and peppers are lightly browned and blistered. Add the dried chilli to the pan wok along with the ginger, garlic, fresh chilli and black bean paste. Stir fry for 2 minutes before adding the pork, pineapple juice and rice wine. Reduce the mixture slightly for 3-4 minutes and add the chicken stock and cornflour mixture. Stir fry for 3-4 minutes more until slightly thickened, season with a splash of dark soy sauce and serve immediately with steamed rice and prawn crackers.
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