Pork and Pineapple Stirfry
This is as close as what I will ever come to a quick weekday meal post, but even this is not a home at 5:30 eat at 6:00 recipe, I guess it could be, but then someone will have to marinate the pork in the soya sauce for you so long.
After seeing what uproar it caused that Ruben cooks with dry spices, I’m almost to afraid to post the blog, as I’m going to suggest that you use frozen stir fry vegetables, yes fresh will be better, it always is, but sometime we just don’t feel like peeling and cutting vegetables in that half hour that the meat will marinate in the soya sauce, tonight I thought it a better idea to sit and relax with a glass of wine.
500g pork meat cubed
1 cup soya sauce
Corn flour to dust
Cup Vegetable oil
500g frozen stir fry vegetables
2.5g Chinese 5 spice
227g Rhodes Pineapple Pieces
Oil for frying.
Marinate the meat in the soya sauce for 30 minutes. As we are using frozen vegetables, this is a good time to pour your self a glass of wine, sit back and relax.
Heat 1 cup of oil over high heat. Remove the meat from the soya sauce and dust with the corn flour. Fry in the hot oil until golden brown; remove and drain on kitchen paper. Fry the meat in batches to make sure the oil stay very hot.
When all the meat if done, heat a little oil in a wok over high heat, stir fry the vegetables for 2 or 3 minutes, add the meat and fry another minute or two. Add the Chinese 5 spice. Add the pineapple including the syrup and fry until the pineapple are hot.
Tip: The idea is that the vegetables sty crispy, to make sure that the frozen vegetables don’t create a lot of water in the wok, rinse with cold water and press dry with a kitchen cloth.
Pour your self another glass of wine and enjoy.