The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Prep:5 mins
Serves 4
2 tsp vegetable oil4 pork steaks, trimmed of excess fat2 tbsp light muscovado sugar1 tsp tomato purée432g can pineapple rings in juice, drained, but juice reserved½ tsp chilli powder1 tsp Chinese five-spice powdercoriander leaves, to serve1 tbsp dark soy sauce
STEP 1Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.STEP 2Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.
