Delicious, quick supper after work or school...
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| This savoury-sweet substantial dinner will warm heart & soul as we struggle toward Spring. |
Pork is becoming a more popular meat not just because it's increasingly well-priced. It is also - when properly cooked - almost as healthy as chicken, and beautifully tender.
And, being a 'light/pink' meat, it's a good compromise between poultry (which can get boring) and more expensive, less easily digested beef.
Pork is also one of the few foods that boost Vitamin D.
67's recipe teams pork shoulder steaks* with fresh pineapple, and serves it with easy-cook rice & vegetables.
With a little prep the night before, the meal can be done and dusted in 20 minutes.
Cost: per person, £1.50
Feeds: 1-2, recipe multiplies easily
Equipment: air fryer, med pot; small frying pan
Ingreds:
1 pork shoulder steak, bashed with a rolling pin to half its width
Marinade: 2 tbsp dry sherry or wine or white grape juice; 1 tbsp reduced salt soy sauce, 1/2 tsp 5-spice powder
scant tablespoon light veg oil: peanut or sunflower
1/4 tsp grated peeled garlic plus
1/4 tsp grated peeled ginger (fresh is great but jars are popular)
drop of sesame oil
thinly sliced whites of 1-2 green onions (sorry, not in photo!) (opt)
1 slice fresh pineapple, hard core removed, fresh or defrosted frozen (or 1 slice tinned)
juice from pineapple
water or stock
1/4 tsp white wine vinegar, Shaoxing Rice vinegar or plain white vinegar
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| Pork shoulder steaks & pineapple from the 67 freezer |
1/2 cup quick-cook white rice (or 1 generous cup defrosted previously cooked rice, white or brown)
generous handful of two quick-cook veg like mange tout, green beans, frozen peas OR cauliflower, tenderstem broccoli
Garnish: finely sliced green onion (opt)
Method:
