The Madhouse kids aren't keen on spicy food so I often serve them their dinner first, then add lots more herbs and spices to the remainder of the pot to create something more appealing to an adult palate. This was the kids' version of my Pork, Pepper & Pineapple Stir Fry that was sweet and not spicy.
And this was the grown-up version which is less visually appealing but more likely to get your tastebuds tingling !
Veetee had sent us through a tub of their 2 minute basmati rice that can be microwaved or stir-fried so I used that, but you could also use up leftover cooked rice. As is often the way in a bilingual household, we had a laugh at Veetee sounding like "vite tea" - a franglais version of quick tea - which was certainly what was needed after a very long meeting about a school skiing trip that Juliette should be going on in January.
Two-Way Pork, Pepper & Pineapple Stir Fry
a drizzle of olive oil
4 pork chops
1/2 red pepper
1/2 green pepper
1 can of pineapple
for version two :
3 generous squirts of chilli mango sauce
herbs and spices : lime chilli, smoked paprika, garlic salt
I decided to chop the meat off the bone and cut it into bite-sized pieces, along with the peppers and onions. Stir fry it in a little oil until the meat is cooked through but the peppers still retain some crunch. Add the pineapple chunks for the last couple of minutes, along with a slosh of juice from the can. Serve on a bed of rice with an extra pineapple ring on top.
For the spicier version, add the remaining rice to the pan, along with the herbs and spices and a generous amount of mango chilli sauce, then it's ready to reheat when the grown-ups are hungry.
Adding this to the #KitchenClearout linky as it used up a bottle of mango chilli sauce that's been hanging around in the fridge for far too long ! What's lurking in your larder/fridge/spice rack? Join in with this month's #KitchenClearout linky.