If you're team pineapple on pizza, you're bound to love this stir-fry!
400g pork tenderloin
1 tbsp. corn flour
100g white rice (uncooked)
135g tinned pineapple chucks, in juice (keep the juice)
1 red bell pepper, sliced
½ onion, sliced
2 garlic cloves
½ chili pepper
1 inch fresh ginger, grated
2 tbsp. coconut oil
2 spring onions, chopped, to serve
For the sauce:
180ml pineapple juice (from the can)
5 tbsp. soy sauce
3 tbsp. rice vinegar
Wash the pork, dry it, and into the thinnest slices possible. Season with salt and pepper, and coat in corn flour. Set aside.
Cook the rice according to packet instructions.
Drain the pineapple but keep some of the juices for the sauce. Cut the peppers into strips, and cut the onion into feathers. Half the chili, remove the seeds, then finely chop. Peel and grate the ginger.
Prepare the sauce by mixing all sauce ingredients in a bowl.
In a wok or large pan, heat 1 tablespoon of coconut oil, and stir fry all the vegetables (pepper, onion, garlic, chili, ginger) over a high heat for about 3 minutes. Add the drained pineapple and fry together for another 2 minutes, then transfer everything onto the plate.
Add a second spoon of oil to the pan and fry the tenderloin on high heat for about 3 minutes, stirring constantly.
Put the vegetables back into the pan and mix, then add the sauce. Cook over high heat for about 2 minutes until the sauce thickens, stirring occasionally.
Sprinkle with chopped spring onions and serve with rice.