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    Pork stir-fry with pineapple, tomato and basil

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    Pork stir-fry with pineapple, tomato and basil

    Sweet and sour pork has always been a favourite. This uses the same combination of flavours – but without the cloying sweetness and the batter!

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 25 minutes to 27 minutes 30 minutes

    Serves: 4


    • 250g Cherry Tomatoes
    • 2 tbsp Lime juice
    • 1 tbsp Fish sauce
    • 1 tbsp Brown sugar
    • 20g Basil, leaves picked
    • 600g Lean pork fillet, thinly sliced
    • 2 tbsp Yellow curry paste
    • 2 tbsp Sunflower oil
    • 160g Fresh pineapple, chopped
    • 1 White onion, cut into wedges
    • 250g Fine beans, cut into thirds


    1. Place the pork in a bowl with the curry paste and stir to coat evenly in the paste.
    2. Heat half the oil in a large wok over a high heat. Add the pork in batches and stir-fry for 2–3 minutes or until golden and cooked through, then remove and set aside. Add the pineapple to the wok, toss for a minute to caramelise, then set aside.
    3. Return the wok to the heat and add the remaining oil and onion; stir-fry for 2 minutes or until golden. Add the beans and 2 tbsp water; stir-fry for a further 1–2 minutes. Add the pineapple and tomatoes; stir-fry for 1 minute further, or until the beans are tender. Return the pork to the wok, toss to combine, then add the lime juice, fish sauce and sugar and most of the basil leaves. Give everything a final stir.
    4. Serve immediately with a few extra basil leaves, lime halves and steamed rice.

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