• 4servings
  • 22minutes
  • 304calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, C, E, P
MineralsCopper, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless pork loin steaks , trimmed of any fat

  2. 2 tsp Chinese five-spice powder

  3. 1 tbsp sunflower oil

  4. 1 large red onion , cut into thin wedges through the root

  5. 4 red apples , cored and cut into eighths

  6. 2 tbsp redcurrant jelly

  7. 1 tbsp red wine vinegar or cider vinegar

  8. 200ml chicken stock

Instructions Jump to Ingredients ↑

  1. Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.

  2. Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.

  3. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.

  4. Sticky pineapple pork Fry the spice-dusted pork as above, then after you've added the onions, replace the apples with 140g pineapple chunks. Stir in the vinegar with 2 tbsp honey and 1 tbsp dark soy sauce, then return the pork to the pan to re-heat and glaze.


Send feedback