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
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.Step 3
Return pineapple to the pan with remaining soy sauce and remaining marinade. Cook, stirring, for 2 mins or until heated through.Step 4
Divide rice mixture among serving plates. Top with pork and sprinkle with spring onion to serve.