Photo of Malaysian pork with pineapple by WW

Malaysian pork with pineapple

6
6
6
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
This fragrant oriental dish is ideal for entertaining and packed with plenty of flavour.

Ingredients

Onion(s)

1 large, quartered

Chicken stock cube(s)

1 cube(s), make up to 700ml with hot water

Coriander, Dried

1 tablespoons, level, ground

Turmeric

1 teaspoons, ½ teaspoon ground white pepper2 star anise

Cinnamon Stick

5 g, stick

Root Ginger

1 teaspoons

Garlic

2 clove(s), sliced and then sliced again into matchsticks

Cucumber

1 individual, peeled, de-seeded and sliced thickly at an angle

Salt

3 teaspoons, or 1 tbsp4 strips lime zest

Pineapple in juice, drained

227 g

Blue Dragon Coconut Milk Light

400 ml

Red pepper(s)

2 medium, de-seeded and cut into strips

Chilli, Green or Red

1 individual, use red, de-seeded and sliced

Thai Fish Sauce

1 tablespoons

Coriander, fresh

30 g, leaves and stalks separated and both chopped

Pork Fillet, Lean, raw

500 g, sliced into rounds

Instructions

  1. Put the onion in the food processor with the chicken stock and whizz until really smooth. Tip into a large lidded pan and bring to the boil. Reduce the heat, add the ground and whole spices, ginger and garlic, then cover the pan and leave to simmer for 20 minutes.
  2. Meanwhile, toss the cucumber with the salt and set aside to allow the salt to draw out the excess water.
  3. When the onion mixture has simmered for 20 minutes, stir in the lime zest, the juice from the pineapple and the coconut milk, then stir in the peppers, chillies, fish sauce, chopped coriander stalks and pork. Cover the pan and cook gently for 10 minutes.
  4. Rinse the cucumber to remove all traces of salt, then stir it into the pan with the remaining coriander, and the pineapple. Cook for just a minute to warm the pineapple, then serve.

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