OK! (Australia) - - Life & Style -


• 500g pork fil­let, trimmed • 1 cup pineap­ple juice • 2 tbsp brown su­gar • 2 tbsp soy sauce • 1 tbsp tomato sauce • 1 tbsp veg­etable oil • 2 tsp Chi­nese five spice pow­der • 1 tsp chilli flakes (op­tional) • 1 small pineap­ple, peeled, thinly sliced • Steamed jas­mine rice and co­rian­der leaves, to serve


1 Place pork in a glass bowl. Whisk to­gether juice, su­gar, sauces, oil and spices. Pour half mari­nade over pork. 2 Pour re­main­ing mari­nade into a small saucepan. Sim­mer 3-4 min­utes, stir­ring of­ten, to thicken slightly. 3 Pre­heat char­grill pan or bar­be­cue grill on high. Brush with oil. Cook pork 10-12 min­utes, turn­ing on all sides, un­til just cooked through. Rest pork, loosely covered with foil, 5 min­utes. 4 Grill pineap­ple 2-3 min­utes, each side, un­til light marks ap­pear. 5 Thinly slice rested pork. Serve on a bed of rice with pineap­ple. Spoon over sauce and scat­ter with co­rian­der leaves.


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