1. 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. 2. Mix the sugar, soy, tomato paste and most of the pineapple juice in a bowl. 3. Add the pineapple rings to the pan and let them caramelise a little alongside the pork. 4. Add the chili and five-spice to the pan, then fry for 1 min until aromatic. 5. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. 6. Sprinkle with cilantro, and serve with rice and Chinese greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
