1 large red onion, cut into thin wedges through the root
4 red apples, cored and cut into eighths
2 tbsp redcurrant jelly
1 tbsp red wine vinegar or cider vinegar
200ml chicken stock
Sticky pineapple pork
Fry the spice-dusted pork as above, then
after you’ve added the onions, replace
the apples with 140g pineapple chunks.
Stir in the vinegar with 2 tbsp honey and
1 tbsp dark soy sauce, then return the
pork to the pan to re-heat and glaze.
Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.
Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.
Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.