Friday, 7 August 2015

Madhouse recipe : Pork with Pineapple, Peppers and Cashews

A simple midweek lunch that is quick to throw together when you're in a rush. It's a lovely mixture of colours, textures and flavours that had the Madhouse kids asking for seconds.

Pork with Pineapple, Peppers and Cashews

ingredients :

drizzle of olive oil
1 large onion
1 clove of garlic
500g cubed pork
1 red pepper (or a mixture of red, green and yellow peppers)
1 tin pineapple
1 chicken stock cube (I used a Knorr Stock Pot)
salt, pepper
a pack of noodles
a splash of soy sauce
cashew nuts

Heat the oil in a large pan and fry the onion and garlic.

Add the pork, season with salt and pepper and cook until the meat is just cooked through.

Add the peppers and the pineapple and stir so everything is combined.

Depending on the type of noodles used, cook them seperately or add them to the pot. I used Maggi So Stir Fry Noodles which are put in the pan dry before adding water. I therefore had to keep my dish simmering until the water had pretty much been absorbed. I added the chicken stock along with the water.

Add a little of the juice from the tinned pineapple and a splash of soy sauce. Toss all the ingredients around until everything is nicely mixed up. Scatter with cashew nuts and serve.

As it's a one pot wonder, there's very little washing up which is another bonus !

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