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Serves 2-3

225g (8oz) pork fillet or tenderloin

1 tsp oil

2.5cm (½ inch) root ginger, peeled & grated

1 bunch spring onions, sliced

1 small red pepper, seeded & chopped

225g (8oz) can pineapple pieces, in natural juices


2 tbsp tomato ketchup

2 tbsp dark soy sauce

1 tbsp malt vinegar

1 tbsp clear honey

2 tsp cornflour

Cut the pork into thin strips. Heat the oil in a large saucepan on the hotplate. Add the pork and ginger and cook until browning. Add the onions and pepper, stir-fry for 2-3 minutes. Drain the pineapple and reserve the juice. Add the pineapple pieces to the pork.

In a basin, mix the sauce ingredients together with the reserved pineapple juice. Pour over the pork & stir until the sauce has thickened. Serve over a bed of steamed rice.

This recipe is a favourite of ours to cook at home. It originates in 'The New RAYBURN Cookbook.