Ep 25: Pineapple and tomato jam pork served with egg dumplings
Preparation: 30 minutes
Cooking: 50 minutes
300g pork loin cutlet or 150g loin fillet, trimmed and cut into 2cm pieces
4 tablespoons premium soy sauce
1 tablespoons caster sugar
Vegetable oil, for cooking
Pineapple and tomato jam
1/3 cup diced fresh pineapple
400g can whole tomatoes
2 tablespoons caster sugar
20ml white rum
1 teaspoon cabernet red wine vinegar
4 mint leaves
2 eggs, lightly beaten
½ cup plain flour
1 teaspoon salt
1 Place pork in a bowl with soy sauce and sugar, cover, and marinate in the refrigerator for 30 minutes.
2 For jam, place pineapple and tomatoes into a saucepan with caster sugar, rum and red wine vinegar. Bring to simmer, stirring to dissolve the sugar, then simmer for 20 minutes or until thickened and jam-like. Stir in the mint leaves. Allow to cool slightly then blend or process until smooth. Return to the saucepan with ½ cup of water and simmer gently for another 10 minutes. Remove from heat.
3 For dumplings, melt butter in a small frying pan until foaming. Add eggs and cook until softly scrambled. Set aside.
4 Mix flour, salt and water together until it forms a soft dough. Roll out the dough on a lightly floured surface to 2-3mm-thick. Cut 10 x 8cm rounds with a round scone cutter. Divide the scrambled egg into 10 portions and place a portion of egg into the centre of each round of dough. Brush edge with water and shape into a round dumpling. Pinch edges together seal.
5 Heat wok over high heat until hot. Add oil and stir fry pork with half the pineapple and tomato jam for 6 minutes.
6 Cook dumplings in a large saucepan of boiling salted water for 3 minutes. Serve dumplings with the pork and remaining pineapple and tomato jam.