Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
1023kj
242kcal
Pork stir-fry with pineapple marinade
Add to list
A flavoursome fusion of succulent pork and a fruity pineapple marinade in a simple-to-make stir-fry.
Prep time: 1 hrs and 0 mins
Cook time: 5 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g pork leg escallops, pork loin medallions or pork fillet, fat removed and cut into strips
For the Pineapple Marinade
100ml fresh pineapple juice
45ml reduced salt soy sauce
1 garlic cloves, peeled and crushed
1x 2.5cm piece fresh root ginger, peeled and finely chopped
For the Vegetables
1 teaspoon rapeseed oil
1
garlic clove, peeled and crushed
1
small red onion, peeled and finely sliced
100g
purple sprouting broccoli, trimmed
2
small pak choi, roughly sliced
Zest of 1 lemon
½ teaspoon
dried chilli flakes
To Garnish
Freshly chopped flat-leaf parsley
Freshly chopped red chillies
To serve
Cooked brown rice
Lemon wedges
Method
Step 1
To prepare the pineapple marinade:
In a small bowl mix all the ingredients together. Transfer half the marinade to a large bowl and add the pork, cover and marinate for 1-2 hours, or overnight, if time allows. Reserve the remaining half of the marinade for later.
Step 2
Heat the oil in a large pan on the hob and cook the garlic, onion, broccoli, pak choi, lemon zest and chillies. Stir-fry for 1-2 minutes.
Step 3
Add the pork and stir-fry for 1-2 minutes, add the reserved fresh marinade and cook for 30 seconds or until the marinade is piping hot. Season if required.
Step 4
To serve:
Garnish with the fresh parsley and chillies then serve immediately on a bed of brown rice.
Tips and Serving Suggestions
Cooking time:
Pork Fillet: 10-12 minutes turning occasionally, 3 minutes in oven at 170°C, 150°C Fan, 3 minutes resting time. Internal Core temperature: 70°C or above.
Pork Loin Medallions: 5-6 minutes on each side, 3 minutes in oven at 170°C, 150°C Fan, 3 minutes resting time. Internal Core temperature: 70°C or above.
Pork Escallops: 1-2 minutes on each side, 1-2 minutes resting time. Internal Core temperature: 70°C or above.
Each serving provides
Based on escalope
12%
Fat
5.7g
8%
Saturates
1g
5%
Sugars
18.4g
20%
Salt
4.7g
78%
% of an adult's Reference intake
Typical energy values per 100g:
229kJ,
54kcal,
1.3g fat,
0.2g saturates
Each serving provides:
25.1g Protein,
22.4g Carbohydrate,
3.6g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
To prepare the pineapple marinade:
In a small bowl mix all the ingredients together. Transfer half the marinade to a large bowl and add the pork, cover and marinate for 1-2 hours, or overnight, if time allows. Reserve the remaining half of the marinade for later.
Step 2
Heat the oil in a large pan on the hob and cook the garlic, onion, broccoli, pak choi, lemon zest and chillies. Stir-fry for 1-2 minutes.
Step 3
Add the pork and stir-fry for 1-2 minutes, add the reserved fresh marinade and cook for 30 seconds or until the marinade is piping hot. Season if required.
Step 4
To serve:
Garnish with the fresh parsley and chillies then serve immediately on a bed of brown rice.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do