in

Tender, Spicy Pork with Pineapple Cap Cay

5 from 3 votes
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Also:

  • 60 g Pineapple pieces, fresh, (see preparation)
  • 300 g Pork fillet tips, fresh or frozen
  • 40 g Carrot
  • 20 g Celery stalks, fresh or frozen
  • 2 tbsp Celery leaves, fresh or frozen
  • 1 smaller Chilli, green, fresh or frozen
  • 4 White-Capped mushrooms
  • 2 tbsp Sunflower oil
  • Tapioca flour
  • 1,5 liter Frying oil

For the sauce:

  • 2 tbsp Teriyaki sauce
  • 6 tbsp Pineapple juice, (see preparation)
  • 2 tbsp Rice Wine, (Arak Masak)
  • 1 tsp Tapioca flour
  • 1 tsp Chicken broth, Kraft bouillon
  • 1 pinch 5 spice powder, China

Instructions
 

  • Brush the pineapple thoroughly under running water. Trim the leaves and cut 1/3 lengthways from the pineapple. Level the opposite side so that the pineapple comes to rest firmly. Hollow out with a sharp spoon and make sure that there is at least 1 cm of wall everywhere. Squeeze all pieces except for 60g pulp in the slow juicer. Use the juice for the sauce.
  • Cut the pork into thin slices across the grain. Cut larger pieces into bite-sized pieces and keep them ready. Wash a small carrot, cap at both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have an appropriate amount ready and freeze the remaining leaves. Weigh frozen goods and allow to thaw.
  • Cut the leaf-free and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Weigh frozen goods and allow to thaw. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Clean the fresh mushrooms with a brush and cut off the stem at the bottom. Cut the stems and hats into bite-sized pieces.
  • Heat the deep-frying oil in a wok or deep fryer to 180 degrees. Roll the pieces of meat in plenty of tapioca flour and let them slide into the frying oil in portions. Use a slotted spoon to make sure that the pieces stay separate. Fry until light brown and drain on paper towels.
  • Remove the deep-frying oil from the wok, add the sunflower oil and let it warm up. Add the pineapple pieces and stir-fry for 2 minutes. Add all ingredients from carrots to mushrooms and stir-fry for 2 minutes. Deglaze the sauce and simmer for 1 minute. Mix in the meat, season with salt and pepper. Pour into the pineapple, serve warm with white rice and enjoy.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Beef Strips with Pineapple and Mushrooms

Spicy Egg Noodles with Prawns and Peanuts Hong Kong Style