Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.
Get these juicy pork parcels on the table
faster by using speedy microwave rice.
1 tbsp olive oil
400g pork fillet, cut into 1cm thick slices
1 red onion, coarsely chopped
425g can pineapple slices in juice
125ml (1/2 cup) Lee Kum Kee Sweet & Sour Sauce
1 large red capsicum, deseeded, coarsely chopped
2 tsp sesame seeds, toasted
2 green shallots, thinly shredded
450g packet microwave rice
4 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Heat half the oil in a large frying pan over high heat. Cook half the pork for 1 minute on each side or until golden. Transfer to a plate and repeat with the remaining oil and pork. Add the onion to the pan and stir fry for 1-2 minutes or until just softened. Set aside.
Step 2Drain pineapple, reserving 2 tablespoons of the juice. Combine reserved juice with sweet and sour sauce in a small bowl. Tear four 30cm square sheets of foil and line with baking paper. Spray paper with olive oil. Divide onion, capsicum, pork and pineapple among greased squares. Pull edges of foil up slightly.
Step 3Drizzle with the sauce mixture, then fold the foil and paper to enclose the filling and seal tightly. Place onto a large baking tray and bake for 15 minutes or until the pork is cooked through.
Step 4Open the parcels and sprinkle with sesame seeds and shallots. Serve with microwave rice.
All quantities above are averages