Sweet-and-sour pork and pineapple with egg-fried rice

Sweet-and-sour pork and pineapple with egg-fried rice

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

All the components here are simple, but it requires back-timing so everything is ready at the same time. The solution is this: don’t be afraid to ask for help in the kitchen. Ken Hom showed me this one and it’s fantastic. He really is the master at this stuff. Enjoy it! The usual warnings about using cold cooked rice apply. If you prefer, you can pair it with a Sticky rice omelette instead of egg-fried rice.

Ingredients

Quantity Ingredient
450g pork fillet, cut into 5cm-long strips
2 teaspoons light soy sauce
2 teaspoons shaoxing rice wine or dry sherry
1 teaspoon sesame oil
2 teaspoons cornflour
1 1/2 tablespoons groundnut oil
3 tablespoons coarsely chopped garlic
225g fresh or canned pineapple, chopped
2 tablespoons finely chopped coriander leaves
a large handful sprigs of coriander
1 tablespoon dark soy sauce
2 teaspoons caster sugar

For the egg-fried rice

Quantity Ingredient
2 eggs, lightly beaten
2 teaspoons sesame oil
1 teaspoon salt
2 tablespoons groundnut or vegetable oil
400g long-grain rice, cooked, drained and chilled
1/2 teaspoon freshly ground black pepper
2 tablespoons spring onions, finely chopped

Method

  1. Put the pork in a bowl with the light soy sauce, rice wine or sherry, sesame oil and cornflour and set aside.
  2. Heat a wok over high heat until it is hot, add the oil and, when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Then add the pork and stir-fry for three minutes.
  3. Add the pineapple, coriander leaves, dark soy sauce and sugar and continue to stir-fry for another three minutes. Spoon on to a platter and garnish with the sprigs of coriander.
  4. Meanwhile, to cook the egg-fried rice, mix the eggs, sesame oil and a pinch of the salt in a small bowl and set aside.
  5. Heat a wok or large frying pan over high heat until it is hot. Add the groundnut or vegetable oil and, when it is very hot and slightly smoking, add the cooked rice and stir-fry for three minutes or until it is thoroughly warmed through.
  6. Drizzle the egg mixture over the rice and continue to stir-fry for two or three minutes or until the eggs have set and the mixture is dry. Add the remaining salt and the pepper, stir-fry for two more minutes, then toss in the spring onions. Stir several times and turn on to a serving plate.
Tags:
James Martin
Saturday Kitchen
comfort food
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