Forget Chinese takeaway – this is real sweet and sour pork! The usual glutinous and sickly sweet sauce is replaced by one which is spicy and vibrant with a big kick of fresh lime.
Pork fillet is rolled in a blend of crushed peanuts and Chinese five spice before being roasted in the oven. The nuts offer great texture whilst the anise note of the five spice works perfectly with the sweet and sour sauce.
This dish is great paired with egg fried rice and steamed pak choi.
Pork with Pineapple, Lime and Chilli Sauce
For the Pork: 2 Pork Fillets (Fully Trimmed), 75g Plain Peanuts, 3tsp Chinese Five Spice, 1tsp Sea Salt, 2tbsp Groundnut Oil
For the Sauce: 260g Tinned Pineapple (And Juice), 75ml Fresh Pineapple Juice, 2tbsp Dry Sherry, 1tbsp Soy Sauce, 3 Limes (Juice and Zest), 1/2tsp White Pepper, 1 Red Chilli (Sliced), 2tsp Cornflour (Mixed with Water)
1) Pre heat the oven to 200C. Crush the peanuts together with the five spice and salt in a food processor to a fine crumb. Roll the pork fillets in the crumb – ensuring they are well covered.
2) Place a large frying pan over a high heat. Fry the pork fillets in the groundnut oil for 2-3 minutes each side until sealed (ensure the nuts do not burn). Transfer the pork to the oven and cook for around 25 minutes or until cooked to your liking.
3) Meanwhile make the sauce. Place all of the ingredients except the chilli and cornflour in a blender and blend until smooth. Pass through a sieve into a saucepan and place over a medium heat. Allow the mixture to boil for 5 minutes before adding the sliced chilli. Slowly thicken with cornflour whilst over a low heat until the sauce reaches the desired consistency. Check the seasoning (white pepper and soy sauce) and keep warm.
4) When the pork is cooked, remove from the oven and allow to rest for 10 minutes. Slice the pork and serve with a generous amount of sauce.