Ingredients: 

2 tsp vegetable oil

4 pork steaks , trimmed of excess fat

2 tbsp light muscovado sugar

1 tsp tomato purée

432g can pineapples rings in juice, drained, but juice reserved

½ tsp chilli powder

1 tsp Chinese five-spice powder

coriander leaves, to serve

1 tbsp dark soy sauce 

Directions:  

Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl. 

Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.