Tender, spicy pork with pineapple cap cay

Ingredients for 2 servings:

• 1 large pineapple, fresh, approx. 1.2 kg
• 60 g pineapple pieces, fresh
• 300 g pork fillet(s) (tips)
• 40 g carrot(s)
• 20 g celery
• 2 tbsp celery leaves
• 1 small chili pepper(s), green
• 4 tbsp white mushrooms
• 2 tbsp sunflower oil
• e.g. tapioca flour
• 1 ½ liters peanut oil, refined for frying
• 2 tbsp teriyaki sauce
• 6 tbsp pineapple juice, fresh
• 2 tbsp Arak Masak
• 1 tsp tapioca flour
• 1 tsp, leveled chicken broth powder
• 1 pinch(s) five-spice powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with vegetables, mushrooms, and pineapple served in a pineapple half. Recipe from Canton, China.

Brush the pineapple thoroughly under running water. Remove the leaves and cut 1/3 of the pineapple lengthwise. Flatten the opposite side so that the pineapple lies firmly. Hollow out with a sharp spoon, ensuring that at least 1 cm of wall remains. Press all but 60 g of flesh into a juicer. Use the juice for the sauce. Cut the pork into thin slices across the grain. Chop larger pieces into bite-sized pieces and set aside. Wash a small carrot, detach both ends, peel, score lengthwise, and slice diagonally into approximately 3 mm thick slices. Wash the fresh celery, shake dry, and pick off any unblemished leaves and chop them. Set aside a sufficient amount and freeze the remaining leaves. Weigh frozen goods and thaw. Cut the leafless and unblemished stems crosswise into approximately 3 mm long rolls. Measure the required amount and keep it on hand, then freeze the rest. Weigh the frozen chili and thaw it. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stem. Clean the fresh mushrooms with a brush and cut off the stems. Cut the stems and caps into bite-sized pieces. Heat the frying oil in a wok or deep fryer to 180°C. Coat the meat pieces in plenty of tapioca flour and add them to the frying oil in batches. Use a slotted spoon to keep the pieces separate. Fry until light brown and drain on kitchen paper. Remove the frying oil from the wok, add the sunflower oil, and heat until hot. Add the pineapple pieces and stir-fry for 2 minutes. Add all the ingredients, from the carrot to the mushrooms, and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 1 minute. Stir in the meat and season with salt and pepper. Fill into the pineapple and serve warm with white rice.