Pork and pineapple stifry

Recipe from: 24 October 2012
pork stifry

Ingredients 8
Servings 1
Minutes 00:10


Serving Change
  • 500
    pork meat - cubed
  • 1
    soya sauce
  • corn flour to dust
  • 1
    vegetable oil
  • 500
    frozen stir fry vegetables
  • 2.5
    Chinese 5 spice
  • 227
    canned pineapple pieces
  • oil for frying vegetables


Marinate the meat in the soya sauce for 30 minutes.

Heat 1 cup of oil over high heat. Remove the meat from the soya sauce and dust with the corn flour. Deep-fry in the hot oil until golden brown, remove and drain on kitchen paper.

Fry the meat in batches to make sure the oil stay very hot.

When all the meat is done, heat a little oil in a wok over high heat, stir fry the vegetables for 2 or 3 minutes.

Add the meat and fry another minute or two. Add the Chinese 5 spice and the pineapple including the syrup and fry until the pineapple is hot.

Tip: The idea is that the vegetables stay crispy, to make sure that the frozen vegetables don’t create a lot of water in the wok, rinse with cold water and press dry with a kitchen cloth.

Reprinted with permission of Potjie. To see more recipes, click here.

Read more on: deepfry  |  recipe  |  stirfry  |  easy weekday meal  |  pork


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