The pineapple boat is a mix of the Westernised English trifle with the well know Asian twist of fruit - pineapple - vegetables and egg fried rice.
- Fried rice
- 100g cooked rice
- 75g mushrooms
- 75g peas - cooked or frozen it doesn't matter
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 pakchoi - optional
- 1 egg
- 2 - 3 tablespoons of soy sauce - optional
- Stir fry
- Long beans
- All the vegetables are optional
- you can mix and match them to your taste.
- 1 Pineapple
- 1.35kg/3lb loin of pork
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Budget Friendly
Cook pork the day before!
Heat the oven to 100 degrees. Halve the pineapple length ways, scoop out the insides and put in the oven to bake for 15 minutes.
Prepare the egg fried rice ingredients. while the vegetables are being prepared place a wok on the hob on a high heat for it to warm up with the oil.
After the vegetables are prepared place them all in a wok, constantly stirring until all are softened. After they are softened add in the cooked rice, egg and soy sauce. Cook for a further 5 minutes and take off the heat.
While the rice is cooling down prepare the vegetables for the stir fry. When the vegetables are prepared heat a wok on the hob with a bit of oil.
After the wok is heated add in all the vegetables and cook until softened. When they are softened take them off the heat and take the pineapple out of the oven and place on a cooling rack to cool.
While the pineapple is cooling down, slice the pork to about half an inch in thickness - thin enough to lay on the bottom of the pineapple.
After the pork is sliced lay the pieces down inside the pineapple until the bottom is covered. Then add a layer of rice on top and then a layer of stir fry.
Repeat the layering technique until the pineapple is filled. Then serve and enjoy!
If you have any crackling off the pork you can break it up and sprinkle over the pineapple boat.