- List Of Ingredients
- 1 tbsp olive oil
- 500g lean pork, cut into 3cm cubes
- 2 tsp cornflour
- 227g can of pineapple chunks in juice
- 4 tbsp white wine vinegar
- 50g soft light brown sugar
- 1 tbsp light soya sauce
- 1 onion, thinly sliced
- 1 large carrot, peeled and cut into batons
- 1 yellow and 1 red pepper, deseeded and cut into strips
- 75g unsalted cashew nuts
- small bunch of coriander, leaves picked
- For the Rice
- olive oil
- 1 lemon, halved
- 240g long-grain rice
Heat the oil in a large wok over a high heat and add the pork chunks. Stir-fry for 7–8 minutes until browned all over. Sift the cornflour over the pork, turning to coat, and set aside.
Drain the juice from the pineapple chunks into a measuring jug and add cold water to make up to 250ml.
Add this and the pineapple chunks to the browned pork and place over a medium heat. Stir in the vinegar, brown sugar and soya sauce and bring to the boil. Add the onion, carrot and peppers, reduce the heat and leave to simmer, uncovered, for 25 minutes.
Lightly toast the cashew nuts in a dry frying pan until golden and evenly coloured. Allow to cool. Set aside while you prepare the rice.
Bring a large pan of water to the boil, add a glug of olive oil, a lemon half and the rice. Reduce the heat and simmer for 8–10 minutes (check it a couple of times). When it is cooked but still erring on the nutty side, drain and then pour over some just-boiled water from the kettle to rinse away any excess starch. Return to the pan, squeeze over the other lemon half, add another glug of olive oil and salt and pepper to taste.
Scatter the toasted cashews and coriander leaves over the pork and serve with the rice.