Pork with peppers and pineapple

November 6, 2008

This is a good dish to make if members of the family can’t all make it to the dinner table at the same time. Once cooked, it can be portioned out and refrigerated for later re-heating in the microwave.

Pork and pineapple have been a favourite combination for a long time. Add some red pepper and diced carrot and you’ve got a colourful dish. Adding the pineapple at the end of cooking will retain its flavour.

Asian greens don’t take long to cook and can accompany the meal if desired. Place them in a steamer basket over the rice for the last five minutes of cooking, and cook until they are just starting to wilt, but are still bright green. Drizzle with a little soy sauce and garnish with a few shavings of ginger or some toasted sesame seeds.

Pork with peppers and pineapple

2 x 400g pork fillets
oil
1 medium onion, finely chopped
4 cloves garlic, peeled and chopped
1 large red pepper, deseeded and diced
2 hot chilli peppers, halved lengthwise
2 tablespoons tomato paste
4 Italian tomatoes, skinned and chopped
3 carrots, peeled and diced
salt and pepper
2 x 225g cans pineapple chunks
juice from pineapple
water
2 tablespoons cider vinegar

Dice the pork fillets. Heat a little oil in a non-stick pan and brown the pork on all sides. Push the pork to one side then add the onion, garlic, red pepper and chilli peppers and stir from time to time until the onion softens.

Add the chopped tomatoes, tomato paste, carrots, salt and pepper. Drain the pineapple juice into a jug and make up to two cups with water. Add to the pan along with the cider vinegar. Cover and simmer for 30-45 minutes or until the pork is tender, checking from time to time to ensure enough liquid remains.

Add the pineapple pieces and adjust the seasoning if necessary.  Reheat and serve with long-grain rice.

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