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Coles

Plum-glazed pork with pineapple rice

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This Plum-glazed pork with pineapple rice is perfect as a midweek dinner option. Ready in a few easy steps, it's hearty, filling and delicious. Give it a go!

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Plum-glazed pork with pineapple rice

Ingredients

  • 2 tbs peanut oil
  • 6 Coles Australian Pork Spare Ribs, halved
  • ½ cup (125ml) plum marinade
  • ¼ cup (60ml) soy sauce
  • ¼ pineapple, peeled, cut into 2cm pieces
  • 1 red onion, cut into thin wedges
  • 450g pkt microwave white rice
  • 1 bunch buk choy, ends trimmed, sliced
  • ½ cup (60g) frozen corn and pea mix
  • 2 spring onions, thinly sliced diagonally

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat 1 tbs of oil in a large frying pan over medium-high heat. Add the pork and cook for 3 mins each side or until browned and cooked through. Add half the plum marinade to the pan and cook for 2 mins or until thickened. Stir in 1½ tbs of soy sauce. Transfer pork to a plate. Cover with foil to keep warm.

  2. Step 2

    Heat remaining oil in a large frying pan over medium-high heat. Add pineapple and cook, stirring occasionally, for 3 mins or until golden. Transfer to a plate. Add red onion to the pan and cook, stirring, for 2 mins or until just softened. Add rice, buk choy and frozen corn mix to the pan. Cook, stirring occasionally, for 3 mins or until peas are just tender.
  3. Step 3

    Return pineapple to the pan with remaining soy sauce and remaining marinade. Cook, stirring, for 2 mins or until heated through.
  4. Step 4

    Divide rice mixture among serving plates. Top with pork and sprinkle with spring onion to serve.