Cooking from the Market - Fruit 2009 Sydney   

Coriander pork with fresh pineapple    

Serves 4 

400g (14oz) pork loin or fillet, trimmed; ¼ pineapple; 1 tblsp vegetable oil; 4 garlic cloves, chopped; 4 spring onions (scallions) chopped; 1 tblsp fish sauce; 1 tblsp lime juice; 1 large handful coriander (cilantro) chopped; 1 large handful mint, chopped; steamed rice, to serve

Place the pork in the freezer for 15 minutes, or until it is just firm, then slice thinly. Cut the skin off the pineapple, then cut the flesh into bite-sized pieces.

Heat the oil in a wok or heavy-based frying pan. Add the garlic and spring onions and cook over medium-high heat for 1 minute. Remove from the wok.

Heat the wok until very hot, then add the pork in batches and stir-fry for 2-3 minute, or until just cooked. Return the garlic, spring onions and all the pork to th wok and add the pineapple,      fsh sauce and lime juice. Toss together, then cook for 1 minute, or until the pineapple is heated through.

Toss the coriander and mint through and serve immediately with steamed rice.

I made this without the garlic and spring onions and it was still delicious! Anne