Sticky-Savoury Pineapple Pork Stir Fry | Ready in 25 mins!

Mix the sauce in a bowl by adding the juice from the canned pineapple, white wine vinegar, castor sugar, tomato puree, light soy sauce, sriracha, and cornflour. Mix until the cornflour is completely incorporated.

Add 180 ml (3/4 cup) of chicken stock to the sauce mixture and stir together. Set aside.

Heat 2 tablespoons of oil over high heat in a wok.

Add 500 G of sliced pork tenderloin to the wok, along with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir fry for about 3 to 4 minutes until the pork is lightly browned.

Add 2 minced cloves of garlic, 2 teaspoons of minced ginger, 200 G of sliced red bell pepper, 1 sliced red chili, and the pineapple chunks to the wok. Stir fry for about another 3 minutes until the pork is completely cooked through and the pineapple is hot.

Pour the prepared sauce into the wok and cook for about 2 to 3 minutes, stirring often, until the sauce is hot and thickened.

Turn off the heat and serve the stir fry over boiled rice or noodles, topped with spring onions and chili flakes.

Equipment Needed

Spice Level:

Allergens