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Pork with pineapple and ginger
Tonight's surprisingly successful cooking experiment came courtesy of the Guardian food blog. There was an article there today ranting about over-use of cinnamon. Apparently Americans put it in everything and the author has a problem with that :-) Anyhow, said article linked to a couple of recipes to make the point, and one of them looked really interesting. Except it called for jalepenos which I hate and included something else which I didn't even know what it was. And the measurements were all whacky; I know American measurements don't match what we use in the UK but even taking that into account I couldn't make complete sense of it. So I printed the recipe off and headed to the supermarket, sort of adapting it on the fly.
Here's what I ended up with:
Ingredients:
4 pork loin chops
4 spring onions, thinly sliced
2 sticks celery, chopped
1 red pepper, sliced julienne
a chunk of fresh root ginger (about the size of a small egg), finely chopped
1 small tin pineapple chunks inc. the juice
about half a glass of dry white wine
(for a wine subsitute you want something with a sour-ish taste, maybe cranberry juice would work)
fresh flat-leaf parsley, chopped (to taste, but don't overdo it)
a sprinkling of cinnamon powder (again, to taste - I used about 1/4 teaspoon)
a pinch of chilli powder
butter for frying
salt and pepper
How-to:
Season the pork chops with salt and pepper, then fry them in butter (medium heat, about 3 mins each side). Remove from the pan (leaving all the juices behind) and keep warm while you cook the rest.
Add the spring onions, celery and red pepper to the pan with a bit more butter. Fry on medium heat for about 3 minutes.
Add everything else (pineapple chunks, pineapple juice, wine, cinnamon, chilli) and bring to the boil. Once it's boiling away turn the heat down to low and simmer until the liquid is reduced by about half. It took about ten minutes for me.
Spoon the mixture over the pork. Serve with green veg and mashed potato.
Scrummy!
Notes:
I thought it was going to be too sweet, but the ginger and chilli offset the pineapple nicely. It's still sweet, but rich-sweet, not icky-sweet.
I guess if you're a chilli fan (unlike me) you could skip the chilli powder and substitute one or two fresh chillis, finely chopped.
Here's what I ended up with:
Ingredients:
4 pork loin chops
4 spring onions, thinly sliced
2 sticks celery, chopped
1 red pepper, sliced julienne
a chunk of fresh root ginger (about the size of a small egg), finely chopped
1 small tin pineapple chunks inc. the juice
about half a glass of dry white wine
(for a wine subsitute you want something with a sour-ish taste, maybe cranberry juice would work)
fresh flat-leaf parsley, chopped (to taste, but don't overdo it)
a sprinkling of cinnamon powder (again, to taste - I used about 1/4 teaspoon)
a pinch of chilli powder
butter for frying
salt and pepper
How-to:
Season the pork chops with salt and pepper, then fry them in butter (medium heat, about 3 mins each side). Remove from the pan (leaving all the juices behind) and keep warm while you cook the rest.
Add the spring onions, celery and red pepper to the pan with a bit more butter. Fry on medium heat for about 3 minutes.
Add everything else (pineapple chunks, pineapple juice, wine, cinnamon, chilli) and bring to the boil. Once it's boiling away turn the heat down to low and simmer until the liquid is reduced by about half. It took about ten minutes for me.
Spoon the mixture over the pork. Serve with green veg and mashed potato.
Scrummy!
Notes:
I thought it was going to be too sweet, but the ginger and chilli offset the pineapple nicely. It's still sweet, but rich-sweet, not icky-sweet.
I guess if you're a chilli fan (unlike me) you could skip the chilli powder and substitute one or two fresh chillis, finely chopped.