John Myers
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Pork with Pineapple and Mandarin Rice
The perfect pork with pineapple and mandarin rice recipe with a picture and simple step-by-step instructions.
For the rice:
- 4 tbsp Sunflower oil
- See Appendix
For the marinade:
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Soy sauce, sweet, (kecap manis)
For the vegetables:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 30 g Carrot
- 1 smaller Chilli, green
- 10 g Ginger, fresh or frozen
- 40 g Pineapple, in pieces, can
- 1 medium-sized Tomato, red, fully ripe
- 2 Hot peppers, red, long, mild
For the sauce:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 70 g Coconut water, (Asian shop, drinks)
- 20 g Orange juice
- 1 tbsp Tomato juice
- 2 tbsp Oyster sauce, (Saus Tiram)
- 3 g Chicken broth, Kraft bouillon
- 1 tsp Sugar fine, white
To garnish:
- Grapes, dark blue
- Frisée lettuce leaves
- Cut the fillet tips into pieces approx. 2x2x3 cm. Mix the ingredients for the marinade and marinate the meat. Cook the rice according to the recipe.
The vegetable:
- In the meantime, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cap both ends, peel and cut a piece of the appropriate weight. Halve lengthways. Cut each half lengthways into thirds and cut across into pieces approx. 1 cm long. Strain, weigh and halve the pineapple pieces from the can.
- Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters lengthways and crossways. Remove the stems from the red pepper, wash and halve lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
To garnish:
- Wash the grapes and frisée leaves.
- For the sauce, dissolve the tapioca flour in the rice wine, add the remaining ingredients and mix until homogeneous. Strain the meat and let it drain well. Distribute the lettuce leaves on the serving bowls (see photo).
- Heat a wok and add 2 tablespoons of sunflower oil and heat. Add the first 4 ingredients from the vegetables and stir-fry for 2 minutes. Then add the remaining vegetable ingredients and stir-fry for another 2 minutes. Deglaze with the sauce and simmer briefly. Keep warm with the lid. Put the rest of the oil in a pan and let it get hot.
- Add the meat in 2 portions and stir-fry for 2 minutes each. Remove from the pan with a slotted spoon and place on the serving bowls. Spread the rice and vegetables on the serving bowls, garnish, serve warm and enjoy.
Attachment:
- Mandarin blossom rice, see: https://www./rezepte/3847831586146736/Himmlischer-Mandarin-Bluetenreis.html
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