Fried pork with pineapple, tomatoes, green beans and basil
4 servings
60 minutes
Fried pork with pineapples, tomatoes, green beans, and basil is an exquisite dish that combines the sweetness of fruits, the spice of curry, and the rich flavor of meat. Its roots can be found in European cuisine, which often experiments with combinations of sweet and salty ingredients. Pineapple adds freshness and a light caramel note to the dish, while lime juice and fish sauce create a subtle balance between acidity and umami. Basil adds aromatic depth, and the golden-brown fried meat makes the dish juicy and rich. It is served with rice that absorbs the sauce well and complements the flavor palette. An ideal option for dinner that will impress with its harmony of ingredients and originality in presentation.
1
In a bowl, mix the thinly sliced meat and curry paste.
- Pork tenderloin: 600 g
- Yellow curry paste: 2 tablespoons
2
Heat half of the sunflower oil in a wok over high heat. Fry the meat in batches for 2-3 minutes until cooked and golden brown. Transfer to a plate.
- Sunflower oil: 2 tablespoons
3
Add diced pineapple to the wok and sauté for a minute until it slightly caramelizes. Transfer to a plate.
- Pineapple: 150 g
4
Turn the heat back on and pour in the remaining oil. Add the sliced onion and sauté for 2 minutes until golden.
- Sunflower oil: 2 tablespoons
- White onion: 1 head
5
Add chopped beans and 2 tablespoons of water. Sauté for 1-2 minutes.
- Green beans (string beans): 250 g
6
Add pineapple and cherry and fry for another 1-2 minutes until the beans are soft.
- Pineapple: 150 g
- Cherry tomatoes: 250 g
7
Return the meat to the wok and add lime juice, fish sauce, sugar, and most of the basil. Mix everything well and serve immediately with boiled rice, garnished with the remaining basil.
- Pork tenderloin: 600 g
- Lime juice: 2 tablespoons
- Fish sauce: 1 tablespoon
- Brown sugar: 1 tablespoon
- Basil leaves: 20 g