Name: Sticky pork with pineapple rice salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 225 gram can pineapple pieces in syrup; 1/4 cup kecap manis; 2 tablespoon tomato sauce; 4 large pork rashers, halved lengthways; 1 1/2 cup long grain white rice; 1 1/2 cup frozen peas and corn mix; 1/3 cup chopped coriander; 1 tablespoon vegetable or peanut oil

Ingredients

225 gram can pineapple pieces in syrup

1/4 cup kecap manis

2 tablespoon tomato sauce

4 large pork rashers, halved lengthways

1 1/2 cup long grain white rice

1 1/2 cup frozen peas and corn mix

1/3 cup chopped coriander

1 tablespoon vegetable or peanut oil

Method

1.Preheat a char-grill or barbecue plate to moderate.

2.Drain pineapple, reserving syrup. Combine syrup, kecap manis and tomato sauce in a medium jug.

3.Place pork in a large bowl. Add half the kecap manis mixture; toss to coat. Add pork to grill; cook, turning and brushing regularly with remaining kecap manis mixture, 8-10 minutes, or until cooked.

4.Meanwhile, cook rice in a large saucepan of boiling water 12 minutes. Add peas and corn mix; cook a further 3 minutes, or until rice is cooked. Drain; refresh under cold running water.

5.Transfer to a large bowl. Add reserved pineapple pieces, coriander and oil; toss to combine.

6.Serve pork with rice salad.

Kecap manis is an Indonesian sweet soy sauce. If it’s unavailable, mix 2 tablespoons soy sauce with 1 tablespoon brown sugar.
Note

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Ingredients

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