Confession: I’m not a professional photographer or food blogger – so while I do have an affiliate link at the bottom of this post for the cookbook this recipe originated from, my iPhone pictures are all you guys are going to get. Yes, the quality of those are poor, but the food tastes awesome, I promise.
Roast pork with pineapple
Moo ob saparot
- 12 oz/350 g pork tenderloin
- 4 tbsp sweet chili dipping sauce
- 4 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp peanut or vegetable oil
- 1 red onion, thinly sliced
- 1 carrot, peeled and cut into thin sticks
- 1 zucchini, cut into thin sticks
- 4 oz/115 g canned water chestnuts, drained and sliced
- 2 fresh pineapple rings, peeled, cored, and coarsley chopped
- cooked rice, to serve
- Put the pork in a shallow dish. Mix half the chili sauce, the soy sauce, and sugar together in a small bowl and brush over the pork. Cover and let marinate in the refrigerator overnight.
- Preheat the oven to 400*F/200*C. Heat a ridged grill pan or skillet until hot, then add the pork and cook over high heat for 1 minute on each side, or until browned. Transfer to a roasting pan and roast in the preheated oven for 15-20 minutes, or until cooked through. Thinly slice the pork, then cut each slice into strips.
- Heat the oil in a preheated wok, then add the onion, carrot, and zucchini and stir-fry over medium-high heat for 2-3 minutes. Add the water chestnuts, the remaining chili sauce, and the chopped pineapple rings and stir-fry for 1 minute. Add the pork and stir-fry for 1 minute. Serve immediately with rice.
Sliced red onion, above, and water chestnuts, below:
I cooked the rice in some pork broth I had prepared and frozen several months ago. It really makes a huge difference to cook rice in a broth that coordinates with a dish (pork, beef, chicken, vegetable, fish).
Finished product, so good and made wonderful leftovers.