Serves 4


600g Specially Selected Pork fillet

For the sauce

1 x large red pepper

4 x spring onions

3 x cloves garlic

300g fresh pineapple

35ml white wine vinegar

35g tomato ketchup

35ml light soy sauce

35ml lemon juice

35ml rapeseed oil

15g piece fresh peeled ginger

For the pork

15ml lemon juice

15ml light soy sauce

20g cornflour

Extra rapeseed oil to fry

Fresh chopped coriander to sprinkle


For the sauce

Chop the red pepper into thin strips, discarding any white pith and seeds

Wipe, trim and cut the spring onions into thin strips

Peel and finely chop the garlic

Finely chop the ginger

Chop the pineapple into small pieces

In a wok heat the oil and add the peppers, spring onion, garlic and ginger and fry for 2 minutes

Add all the rest of the ingredients for the sauce and bring to the boil – put this to the side while you cook the pork

For the pork:

Cut the fillet in half lengthways – then cut the pork into thin strips

Place the pork in to a bowl along with the extra soy sauce and lemon. Stir to coat the pork.

Add the cornflour the pork bowl and mix well

Heat some oil in a large frying pan and sauté the pork on a high heat for 4 minutes (You may have to do this in batches if your pan isn’t big enough. Be mindful not to crowd the pan)

When cooked transfer the pork to the wok where the sauce is.

Gently heat through until the sauce is piping hot has thickened slightly.

Serve topped with chopped coriander and steamed rice.

Prep time – 15 mins

Cook time – 15 mins