Ingredients

1 tbsp gluten free soy sauce

2 tsp vegetable oil

4 pork steaks, trimmed of excess fat

2 tbsp light muscovado sugar

1 tsp tomato purée

432g fresh or canned pineapples rings in juice, drained, but juice reserved

½ tsp chili powder

1 tsp Chinese five-spice powder

cilantro leaves, to serve

Method

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, gluten free 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 chili and five-spice to the pan, then fry for 1 min until aromatic.

Tip in the gluten free 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.

Recipe adapted from: Good Food