Sweet and Spicy Pork with Red Peppers

cook 30 mins
  • 1 tablespoon groundnut oil
  • 1 onion, thickly sliced
  • 2 long sweet red peppers, deseeded and diced
  • 500 g (1 lb) pork tenderloin, cubed
  • 1 teaspoon fennel seeds
  • 1 teaspoon finely grated lemon rind
  • 1–2 tablespoons nam prik pao (Thai chilli paste), to taste
  • 1/4 teaspoon chilli flakes (optional)
  • 2 teaspoons tamarind paste
  • 2 tablespoons sweet soy sauce or ketjap manis
  • 400 g (13 oz) can chopped tomatoes
  • 100 g (3 1/2 oz) pineapple, peeled, ‘eyes’ removed, diced and lightly crushed
  • steamed rice, to serve
  • Heat the oil in a large, heavy-based frying pan or flat-based wok over a medium heat, then add the onion and peppers and cook for 7–8 minutes or until softened, stirring occasionally.
  • Add the pork and stir-fry for 1 minute to seal, then add the remaining ingredients and simmer for 12–15 minutes until the pork is cooked and the sauce thickened. Serve with steamed rice.
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