Tropical pork & pepper medley

 

A deliciously sweet way to enjoy pork.

351 kcals

4.1 g fat

per serving

Serves: 4

Ingredients:

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Metric Ingredients

• 445g pork shoulder, diced
• 1 tablespoon olive oil
• 1 x 432g tin pineapple cubes
• 250g easy cook rice

• 2 teaspoons chilli powder.
• 1 onion, finely sliced
• 500g pack frozen mixed peppers
• 1/2 x 28g pack fresh coriander

Imperial Ingredients

• 15.5oz pork shoulder, diced
• 1 tablespoon olive oil
• 1 x 15.1oz tin pineapple cubes
• 8.7oz easy cook rice

• 2 teaspoons chilli powder.
• 1 onion, finely sliced
• 17.5oz pack frozen mixed peppers
• 1/2 x 0.9oz pack fresh coriander

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Cooking Instructions / Comments:

1. Place diced pork shoulder in a bowl  and add 2 teaspoons chilli powder. Toss together to coat the pork.
2. Heat 1 tablespoon olive oil in a large frying pan over a medium heat.  Add 1 onion, peeled and finely sliced, and fry until soft. Add the pork and cook until it begins to brown. 
3. Drain pineapple cubes, reserving the pineapple juice. Pour the juice into the pan with the pork, stir, and simmer for around 10 minutes.
4. Add the frozen mixed peppers and the pineapple cubes and continue to cook for another 5–10 minutes until the pork is cooked through and the sauce has thickened slightly. 
5. Prepare the rice, following pack instructions. Garnish the pork with fresh coriander, finely chopped, and serve with  the rice on the side