About the Recipe
� 14 oz. (400g) pork
� 1 tbsp. potato starch
� scant � cup (100g)
� 2/3 cup (135ml)
pineapple chucks, in
juice (keep the juice)
� 1 red bell pepper,
� � onion, sliced
� 2 garlic cloves
� � chili pepper
� 1-inch fresh ginger,
� 2 tbsp. coconut oil
� 2 spring onions,
chopped, to serve
For the sauce:
� 1/3 cup (180ml)
pineapple juice from
� 5 tbsp. soy sauce
� 3 tbsp. rice vinegar
Wash the meat, dry it, and cut them into the thinnest slices
possible. Season with salt and pepper, and coat in 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 cut the onion into feathers. 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
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, in the meantime mix now and then.