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.