Sticky Pork with Pineapple
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This is a derivative of the Sticky Pineapple chicken recipe from Pranzeo.com and uses lean pork instead of chicken. If the pork is very lean then it is still low fat.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 161 kcal
- Protein
- 12.4 g
- Carbohydrate
- 15.5 g
- of which sugars
- 13.9 g
- Fat
- 4.3 g
- of which saturates
- 1.2 g
- Fibre
- 0.5 g
- Salt
- 0.42 g
Ingredients
- 400 g lean pork loin medallions
- 100 g brown sugar ( I use a mix of muscovado and demerara)
- 100 ml pineapple juice
- 25 ml dark soy sauce
- 7-10g minced garlic
- 7-10g finely grated fresh ginger
- 2 tsp rice vinegar
- Fresh pineapple chunks 400g
- Chopped green onions to garnish
- Red chili flakes, to taste
- Vegetable oil ( I use extra virgin olive)
Method
In a bowl, combine:
brown sugar
pineapple juice
soy sauce
garlic
ginger
rice vinegar
Cut the pork into bite-sized pieces if desired.
Heat a little vegetable oil in a pan over medium-high heat.
Add the pork and cook until lightly browned.
Pour in the sauce mixture and simmer until the pork is cooked through and the sauce thickens and becomes glossy. (I tend to pop it in the oven at 180c for 20mins to ensure the pork is cooked then reduce the sauce on the stove top. That way I get a consistent cook and lovely stickiness.
Add fresh pineapple chunks during the last couple of minutes of cooking so they warm through but stay fresh.
Serve topped with:
chopped green onions
a pinch of red chili flakes
Good with rice, noodles, or stir-fried vegetables.