Description
Sweet and sour without the calorie overload!
Ingredients
Scale
400g pork tenderloin fillet
1 tbsp. potato starch/potato flour
100g white rice
135g pineapple chunks, in juice (keep the juice)
1 red bell pepper, sliced
½ onion, sliced
2 garlic cloves
½ chili pepper
1-inch fresh ginger, grated
2 tbsp. coconut oil
2 spring onions, chopped, to serve
For the sauce:
180ml pineapple juice from can
5 tbsp. soy sauce
3 tbsp. rice vinegar
Instructions
- Cut the pork into the thinnest slices possible. Season with salt and pepper, and coat with potato flour.
- Cook the rice according to instructions.
- Drain the pineapple but keep some of the juices for the sauce.
- Cut the peppers into strips, and the spring onions julienned.
- Half the chili, remove the seeds, then finely chop.
- Peel and grate the ginger.
- Prepare the sauce by mixing all sauce ingredients in a bowl.
- In a wok or large pan, heat 1 tablespoon of coconut oil, and stir fry all the vegetables (pepper, onion, garlic, chili, ginger) over high heat for about 3 minutes.
- Add the drained pineapple and fry together for another 2 minutes, then transfer everything onto a plate.
- Add a second spoon of oil to the pan and fry the tenderloin on high heat for about 3 minutes, stirring constantly.
- Put the vegetables back into the pan and mix, then add the sauce. Cook over high heat for about 2 minutes until the sauce thickens. Mix occasionally.
- Sprinkle with chopped spring onions and serve with rice.
- Prep Time: 20
- Cook Time: 10
Nutrition
- Calories: 303