COMPLIMENTARY RECIPE: Stir Fried Pork with Sweet Pineapple
“This recipe belongs to Hai, a young gentleman who showed me how to speak ‘duck’. Hai raises 200 ducks and has to feed them five times a day. When it is feeding time, he simply calls out ‘here kiddy kiddy kiddy, arrgh, arrgh, arrgh’, then they all appear from the surrounding rice paddy fields for their feed. Quite incredible to watch. Here is his delicious pork recipe." – Chef Luke Nguyen
1 tablespoon sugar
2 tablespoons fish sauce
300g pork neck, thinly sliced
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 garlic cloves , diced
2 red asian shallots, diced
½ red capsicum, thinly sliced lengthways
1 tomato, quartered
100g sweet pineapple, peeled and cut into bite-sized pieces
1 onion, sliced into wedges
4 spring onions, cut into 4 cm lengths
½ bunch asian celery, washed and cut into 4 cm lengths
coriander sprigs, to garnish
light soy sauce, for dipping
sliced red chilli, to serve
2 tablespoons sugar
1 tablespoon white vinegar
2 teaspoons tomato sauce
1 tablespoon lemon juice
1 teaspoon cornflour, dissolved in 2 teaspoons water
Combine all the sauce ingredients in a small bowl. Mix well to dissolve the sugar and set aside.
In another bowl, combine the sugar and fish sauce and stir until the sugar has dissolved. Add the pork and pepper, then toss to coat the pork with the marinade. Cover and marinate in the refrigerator for 2 hours.
Heat a wok over high heat. Add 1 tablespoon of the vegetable oil, followed by the garlic and pork and stir-fry for 3 minutes. Remove and set aside.
Heat the remaining oil in the wok, then add the shallot, capsicum, tomato and pineapple and stir-fry for 3 minutes.
Return the pork to the wok. Pour in the prepared sauce and stir. Now add the onion, spring onion and celery and stir-fry for a further 2 minutes, until the sauce thickens.
Garnish with coriander. Serve with steamed jasmine rice and a side dipping sauce of light soy sauce and sliced red chilli.
Recipe from Luke Nguyen’s book - The Food of Vietnam.