Stir-fried Pork with Pineapple: Ken Hom Woks
Pork is so distinctly flavorful. It goes nicely with practically any other assertive ingredient. In this case, it's pineapple. The sweet, slightly acidic fruit blends easily with the pork, while the fresh peas add a textural and colorful dimension. This unusually appetizing dish is an ideal centerpiece for a family dinner or for friends. It's a very quick and easy dish to prepare.
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Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 4-6
Wok Selection: Ken Hom Excellence Non-stick Carbon Steel Wok
Ingredients:
- 1 lb. (450g) of lean pork fillet
- 1 tablespoon of light soy sauce
- 1 teaspoon of rice wine or dry sherry
- 1/2 teaspoon of salt
- 2 teaspoons of cornflour
- 1 small fresh pineapple, about 1 lb. (450g) - 1 1/2 lb. (700g)
- 1 1/2 tablespoon of oil, preferably groundnut
- 1/2 teaspoon of salt
- 2 tablespoons of spring onions, coarsely chopped
- 1 tablespoons of light soy sauce
- 2 teaspoons of dark soy sauce
- 2 teaspoons of sugar
- 1/2 teaspoon of cornflour mixed with 1/2 teaspoon of water
Cooking Instructions:
- Slice the pork into 1/2 (1 cm) x 3 inch (7.5 cm) strips and combine them with the soy sauce, rice wine, salt, and cornflour in a medium-size bowl.
- With a sharp knife or cleaver, remove the skin of the pineapple. Cut the pineapple into 1 in. (2.5cm) cubes and discard the tough center core.
- If you are using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. If you are using frozen peas, let them thaw at room temperature.
- Heat a wok or large frying pan until it is hot, then add the oil, salt and spring onions. Stir-fry the mixture for 10 seconds. Then add the pork and stir-fry for 1 minute. Put in the pineapple, peas, soy sauces, sugar, and cornflour-water mixture. Cook for 2 more minutes. Serve at once.
Pro Tips:
- Hint: Substitute veal for the pork.
- Watch for overcooking, once pork is firm, it is done.
