As a mum of five hungry kids back in the day I loved recipes like this that take just a few minutes, fills them up, still full of goodness and really like a takeaway without any of the negatives to do with that. This should have been in our Fakeaway cookbook, (free to Insiders and you can get your copy HERE) but we just keep coming up with great newbies all the time. There should be a bumper cookbook with all the goodies in it...oh wait, The Weekend Table is exactly that!
Anyway, as always, pork and pineapple go together so well, that we just keep coming up with new ways to marry them off. If you haven't tried any yet, it is time to try some of these other great versions we have on here:
Spicy Pork And Pineapple Salad
Pulled Pork Soft Tacos with Grilled Pineapple Slaw
Caribbean Pork Nourish Bowl with Coconut Rice
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Need
- 500 Grams pork mince
- 80 Grams Sweet Garlic Hoisin Sauce Recipe
- 1 Tablespoon cornflour or cornstarch
- 1 Pineapple-fresh peeled and cut into bite sized pieces
- 130 Cups soy sauce
- 30 Grams oyster sauce
- 80 Grams rice wine vinegar
- 1 brown onion peeled and diced
- 4 cloves garlic
- 1 capsicum/bell pepper red, cubed
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 4 spring onions, sliced in strips
Do
- 1
Place pork mince, hoisin and cornflour into a large mixing bowl. Stir to combine. Sit for 10 minutes.
- 2
To make the sauce, place half of the pineapple in the Thermomix bowl. Chop 5 sec/speed 7. Cook 15 min/80°C/speed 1. Puree 10 sec/speed 10.
- 3
Add soy sauce, oyster sauce and rice wine vinegar. Cook 8 min/Varoma/speed 1.
- 4
Soften Hokkien noodles as per packet instructions. Set aside.
- 5
Pour EVOO into a heating wok and wait until hot, add remaining pineapple pieces and fry until golden brown. Remove and set aside. Add onion and garlic, fry for a few minutes, add capsicum and cook for 2 minutes. Add pork mince and cook for 5 minutes.
- 6
Add sauce and continue cooking until pork is cooked through.
- 7
Add back pineapple and spring onions and toss through.
