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
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