Pork with pineapple in oyster sauce

Ingredients for 2 servings:

• 250 g pork fillet(s)
• 1 pinch of salt
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 80 g pineapple pieces (canned)
• 1 pepper, red, long, medium hot
• 1 Pepper, green, long, mild
• 50 g spring onion(s), white part only
• 30 g onion(s), red, small
• 3 medium-sized garlic cloves
• 15 g ginger
• 1 small chili pepper(s), green
• 40 g peanuts, blanched, roasted and salted
• 4 peppers, red, long, mild, optional for garnishing
• 8 allspice berries
• ½ tsp jalapeño pepper, crushed
• 1 pinch(s) star anise, ground
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar, dark, mild
• ½ tsp tapioca flour
• 1 tbsp white wine, strong
• 5 tbsp orange juice
• 1 tbsp sesame oil, dark
• 4 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A side dish with buttery tender pork, caramel-sweet pineapple and spicy vegetables.

Cut the meat into approximately 1.5 cm cubes. Mix all the ingredients for the marinade and marinate the meat in it until ready to use. Then strain and drain well. Remove the pineapple from the can and drain well. Cut the washed peppers diagonally into 4 mm thick slices and remove the seeds. Clean the washed spring onions and cut crosswise into approximately 3 cm long pieces. Peel the onions, garlic cloves, and ginger and cut them crosswise into thin slices. Quarter larger slices. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Set aside the peanuts. Optionally, trim the bottom ends of the washed peppers by about 5 cm for garnishing. Use these ends for another purpose. Cut 1 cm into the left and right of the dividing walls down to the stem, then carefully remove the dividing walls from the peppers. Finally, cut the wide peppers twice lengthwise and let them bloom in cold water. Roughly grind the allspice berries and jalapeño pepper in a mortar and pestle. Mix together with the remaining spices in a bowl until smooth and set aside. Heat the sesame oil and 2 tablespoons of the sunflower oil in a wok until very hot. Add the pineapple pieces and stir-fry until browned. Remove from the wok and set aside. Add the meat to the wok and fry until light brown all over. Remove from the wok and set aside along with the pineapple pieces. Add the remaining sunflower oil to the wok and heat. Add the small red onions, garlic cloves, ginger, and chili, and stir-fry for 1 minute. Add the chili peppers, spring onions, and peanuts, and stir-fry for 2 minutes. Deglaze with the spices. Simmer for 2 minutes, then stir in the pineapple and meat pieces and serve immediately. Divide the mixture from the wok among serving bowls and garnish with the chili blossoms if desired. Serve as a side dish or main course and enjoy.