Recipe(tried): Oriental Honeyed Pork (or chicken or shrimp)

Oriental Honeyed Pork

This is a quick and easy Chinese type dish for 4 people which can be varied depending on individual taste, and has always been a success. The sauce ingredients especially can be altered in terms of their quanties to produce a sweeter sauce, and the pineapple juice can be swapped for a tropical style juice (but not a nectar). This recipe also works with chicken and shrimp.

1lb of pork tenderloin (seasoned)
6 tablespoons of Corn Oil
1 clove of garlic (optional)
1 medium sweet green bell pepper (roughly chopped)
1 small can of pineapple chunks or cubes of fresh pineapple
1 stick of celery (optional)
3 spring onions (scallions) chopped (optional)
3 large button mushrooms, sliced
2 ripe tomatoes, quartered or 8 small cherry tomatoes
Seasoning

For the sauce:

1 dessertspoon of soy sauce (dark is better)
1 chicken stock cube
2 tablespoons of clear honey
The juice from the tin of pineapple or a half of a cup of tropical juice
1 level dessertspoon of cornflour to thickenCut the pork into bite-sized cubes and season.
Roughly chop the green pepper and the spring onions and celery if you are using them. Drain the pineapple if not using fresh and reserve the juice.

Make the sauce by dissolving a stock cube in a cup of boiling water. Mix in the honey and soy sauce and add the pineapple juice with the cornflour. Stir continuously until the sauce thickens and then keep on a low heat.

Fry the pork cubes briskly until brown on all sides and add the garlic if required. Lower heat, add the green pepper, spring onions (optional) and celery (optional), over gentle heat for 5 minutes. Add the pineapple and cook for a further 3 minutes, then add the tomatoes for another five minutes.

Transfer meat and vegetables into a heated serving dish and pour over the sauce.

Serve with plain boiled basmati or long-grain rice.