Spiced pineapple pork

• vegetable oil↗2 tsp tsp
• pork steaks↗4

  trimmed of excess fat

• light muscovado sugar↗2 tbsp tbsp
• tomato purée↗1 tsp tsp
• can pineapple↗432g g

  rings in juice, drained, but juice reserved

• chilli powder↗½ tsp tsp
• Chinese five-spice powder1 tsp tsp
• coriander

  leaves, to serve

• 1 tbsp dark soy sauce↗ tbsp

Step-by-step instructions

1. 1

   Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.

2. 2

   Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.