Here’s another dish you can easily customize to your liking. Don’t like pork? Use chicken. One chili pepper isn’t hot enough? Use three. Pretty much any vegetables will work as well. Just keep in mind the texture you wish to achieve and decide at which point they should go in the pot to cook.
I’ve served it here in its broth much like a hot pot, though you could certainly thicken it into a sauce and plate it over rice if you eat grains.
Time: 30 minutes
Serves: 4
Ingredients:
2 teaspoons extra-virgin coconut oil 1 pound pork tenderloin – sliced 1 teaspoon salt ½ teaspoon fresh ground black pepper ½ cup chicken stock 14 ounce can pineapple chunks – juice reserved 1 tablespoon freshly grated ginger 1 red chili pepper – thinly sliced 1 teaspoon five-spice powder 1 tablespoon soy sauce 1 tablespoon sherry vinegar 1 green bell pepper – seeded and sliced 15 ounce can baby corn – drained ½ cup flat-leaf parsleyPreparation:
Heat the coconut oil in a suitable pot or Dutch oven on medium-high. Season the pork with the salt and pepper, cooking for two minutes on each side or until lightly browned.
Add the stock, pineapple juice, ginger, chili, five spice, soy sauce and vinegar. Bring to a boil on high.
Stir in the bell pepper and baby corn. When it returns to a boil, reduce heat to simmer covered for three minutes.
Gently stir in the pineapple and cover for three more minutes.
Stir in the parsley and serve immediately.