400g can unsweetened pineapple pieces
2 tbsp cornflour
2 tbsp brown sugar
1/4 cup soy sauce
2 tbsp rice wine vinegar
1 tsp ground ginger
2 garlic cloves, minced
1 small onion
1 large red capsicum, julienned
3 tbsp peanut oil, divided
500g pork loin chops, cut into thin strips
1 1/2 cup grated carrot
1 cup jasmine rice
Cook rice according to packet instructions. Drain pineapple, reserve juice, set pineapple aside in small bowl. Blend together the cornflour, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice.
In a large nonstick skillet or wok, stir fry onion and red capsicum in 2 tbsp oil for 5 mins or until tender. Remove and keep warm. In the same pan, stir fry pork in the remaining oil for 3-4 mins or until no longer pink.
Stir sauce mixture and add to the pan. Bring to a boil, cook and stir for 2 mins or until thickened.
Stir in the carrots, onion, capsicum and reserved pineapple, heat through.
Serve with rice and a smile, because it's delicious! Special thanks to Julez for sharing this recipe with us on our wedding day!
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