• 750g Maris Piper potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon Chinese five spice
  • 450g pork tenderloin, cut into thin strips
  • 1 large onion, peeled and finely sliced
  • 1cm piece ginger, peeled and grated
  • 1 red pepper, seeded and thinly sliced
  • 1 green pepper, seeded and thinly sliced
  • ½ medium ripe pineapple, peeled and cut into small chunks
  • 1 tablespoon reduced salt soy sauce
  • 1 tablespoon rice or white wine vinegar
  • Handful chopped coriander


  1. 1

    Preheat the oven to 200ºC/fan 180°C/gas mark 6. Put the potato wedges in a roasting tray and toss with 1 tablespoon of the olive oil and Chinese five spice. Place in the oven and cook for 30 minutes, turning occasionally.

  2. 2

    When the potatoes have about 5 minutes left of cooking time, heat a large wok over a high heat. Add the remaining 1 tablespoon of oil and then quickly stir-fry the pork for 2-3 minutes until golden and cooked through. Remove with a slotted spoon and put into a bowl. Add the ginger, onion and peppers to the pan and stir fry for 2-3 minutes until tender, then add the pineapple and cooked pork. Toss around in the pan and finally add the soy sauce, rice vinegar and coriander.

  3. 3

    By now the potatoes should be nice and crispy and ready to serve with the stir-fried pork.

  4. 4

    Cooks Tip: If you prefer you can swap the pork to chicken, turkey or beef.

  5. 5

    *All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.

Nutritional Details

Each serving provides
  • Energy 1474kj 352kcal 18%
  • Fat 6.3g 9%
  • Saturates 1.3g 7%
  • Sugars 12.4g 14%
  • Salt 0.5g 8%

% of the Reference Intakes

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