- 0:10 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
Golden pineapple pieces make this pork and rice salad extra special.
Featured in Pork recipes, Feed your family
Ingredients
- 1/4 cup (55g) brown sugar
- 1/4 cup (60ml) soy sauce
- 2 garlic cloves, crushed
- 2 tablespoons peanut oil
- 1/2 small pineapple, peeled, cut lengthways into wedges
- 4 Coles Australian Pork Forequarter Cutlets
- 100g snow peas, trimmed, halved
- 1 small red capsicum, seeded, chopped
- 450g pkt microwavable white rice
- 1/2 cup (60g) frozen peas
- 1 cup (120g) shredded red cabbage
- 420g can corn kernels, rinsed, drained
- 1/4 cup (60ml) lime juice
Method
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Step 1Combine the sugar, soy sauce and garlic in a medium jug.
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Step 2Heat half the oil in a large frying pan over medium-high heat. Cook the pineapple for 2 mins each side or until browned. Transfer to a plate. Add the pork to same pan and cook for 2 mins each side or until golden. Add the sugar mixture and cook for 5 mins or until mixture thickens slightly. Remove from heat. Stir in pineapple to coat in the pan juices.
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Step 3Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add the snow peas and capsicum and cook, stirring, for 3 mins or until starting to char. Add the rice and peas and cook, stirring, for 2 mins or until heated through. Transfer to a large bowl. Stir in the cabbage, corn and lime juice.
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Step 4Divide the pork, pineapple and warm rice salad among serving plates.
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