Five spice pineapple pork
Silvana Franco makes a quick and easy midweek pork dish.
Recipe - Serves: 4
425g can essential Waitrose Pineapple Slices In Fruit Juice
Olive oil spray
1 tbsp light soft brown sugar
400g essential Waitrose British Pork Fillet, cut into 2cm thick slices
1 tsp Cooks' Ingredents Five Spice Blend
1 tbsp reduced salt soy sauce
½ x 28g pack coriander, trimmed
2 x 250g packs Waitrose Whole Grain Microwaveable Rice
1. Drain the pineapple (reserving 4 tbsp of the juice) and cut into large pieces. Warm 4-6 sprays oil in a large non-stick frying pan. Fry the pineapple with half the sugar for 2-3 minutes, until beginning to caramelise. Remove and keep warm.
2. Fry the pork with the five spice, remaining sugar, 3 tbsp water and reserved pineapple juice for 6 minutes, turning once.
3. Add the soy sauce. Boil for 1-2 minutes until syrupy. Return the pineapple to the pan and cook for 1-2 minutes, until the pork is thoroughly cooked, then scatter over the coriander. Cook the rice according to pack instructions and serve alongside. Delicious with Tenderstem broccoli.
Typical values per serving: