For the pork
1 tbsp cornflour few pinches ground white pepper
1 tsp crushed dried chilies
2 pork loin steaks, fat removed
2 tbsp groundnut oil
For the sweet and sour sauce
125g/4oz canned pineapple, in natural juice
125ml/4fl oz pineapple juice
3 tbsp freshly squeezed lime juice
Gluten free soy sauce
splash of Shaoxing rice wine or dry sherry
ground white pepper
1 red pepper, halved and deseeded
1 tbsp sesame seeds
choi sum (Chinese cabbage), steamed
For the pork, place the cornflour, a few pinches of ground white pepper and the dried chilies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the cornflour mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. Add the pineapple and peppers and cook for 2-3 mins then set aside with the pork.
For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with gluten free sauce, rice wine and ground white pepper.
To serve, add the pork, pineapple and pepper in the pan, sprinkle with sesame and serve with rice and choi sum.
Recipe adapted from: Good Food