Preparation time: 15 minutes, cooking time: 15 minutes. Serves 2.
YOU WILL NEED
200g of pork fillet
1 red onion
A piece of fresh ginger
2 cloves of garlic
1 fresh red chilli
A bunch of fresh coriander
125g of rice
1 teaspoon of five spice
1 teaspoon of flour
1 tin of pineapple chunks
You will need from your cupboard
3 tablespoons of soy sauce
2 tablespoons of balsamic vinegar
This dish is very quick and easy if you are organised, so prepare all your vegetables and meat before you start cooking.
Get out all of your ingredients and equipment -- chopping board, sharp knife, garlic crusher, two bowls, one for waste and one for prepared vegetables, a measuring jug, a pan for frying and a pot for the rice.
Cut the pork fillet into bite-sized cubes. Peel and finely chop the onion and ginger. Peel and crush the garlic. Clean the mushroom, remove the stalk and slice.
Halve and deseed the chilli, finely slice, using ½ to a full one to taste.
Chop the coriander, reserving some of the leaves for sprinkling over at the end.
Add 150ml of water to the rice, bring to the boil, turn right down and cook with the lid on for 10 minutes, making sure it does not stick.
Once you put the rice on, heat a tablespoon of olive oil in a large frying pan. Add the pork and five spice, stir to combine. Cook, stirring constantly for about four minutes until the meat has nicely browned. Remove the meat from the pan and put to one side.
Heat another tablespoon of olive oil using the same pan and add all of the chopped vegetables including the chopped coriander stalks. Stir everything together and cook for about three to four minutes.
Stir in the flour and 3 tablespoons of soy sauce. Cook everything for another minute or two. Add the pineapple chunks along with their juice, the browned pork and the 2 tablespoons balsamic vinegar.
Cook for about three minutes more, stirring to combine all of the ingredients.
Ensure the pork is cooked through before serving.
Serve with the boiled rice and the coriander leaves sprinkled over.