Tender slices of pork combined with juicy fresh pineapple, spring onions and a sticky sauce served with braised pak choi, make this a quick, easy and healthy supper dish.
Serves 2
Ingredients
250g Pork Fillet
150g Fresh Pineapple, cut into small chunks
100g Spring Onions, cut into small pieces on the diagonal
¼ Tsp Sichuan Peppercorns, lightly crushed
1 Tbsp Groundnut or Rapeseed Oil
Marinade
½ Tsp Cornflour
1 Tbsp Dark Soy Sauce
1 Tbsp Lemon Juice
2 Tbsp Sweet Freedom Dark or Dark Agave Nectar
2 Tbsp Rice Wine or Gin
10g Grated Root Ginger
200g Pak Choi
1 Tbsp Groundnut or Rapeseed Oil
2 Cloves of Garlic, crushed
3 Tbsp Water
Red Chilli, a few thin slices cut in half
Method
First of all make the marinade for the pork. Mix the cornflour and soy sauce then add the remaining ingredients. Cut the pork into thin slices and toss it in the marinade making sure that it is well coated. Leave to marinate for 10-15 minutes.
While the pork is marinating, cut the pak choi into quarters lengthways and wash in cold water. Heat the wok then add the oil then add the pak choi quarters and crushed garlic. Cook for a few seconds, turning the pak choi every now and again. Add the water to the wok and then cover with a lid or piece of tin foil, turn the heat down and cook until the stems are tender. When it is cooked, take off the lid, add the chilli and cook until the water has evaporated. Spoon into a dish and keep warm while you cook the pork.
Turn the heat up and when the wok is hot add another tablespoon of oil, then add the pork and Sichuan peppercorns. Don't add the marinade just yet. Quickly stir fry until the pork is just cooked and then add the pineapple and spring onions, stir fry for a couple more minutes then add the rest of the marinade and cook until the sauce thickens.
Divide the pork and the pak choi between two bowls, serve and enjoy.
