19 July 2024
Roasted pork with pineapple on colorful noodles - recipe - photo: evelyn
Roasted pork with pineapple on colorful noodles- recipe - photo: evelyn

Roasted pork with pineapple on colorful noodles

60 min. total time

Ingredients for 2 portions

100 g Pineapple (chunks, fresh or canned)
5 tbsp Sunflower oil
250 g Pork (shoulder or neck)
10 g Garlic cloves
1 pc Chili (small, green)
2 tbsp Shan‘shi Soy Sauce
1 tbsp Shan‘shi Soy Sauce
30 g Onion (red, small)
10 g Garlic cloves
15 g Ginger
1 pc Chili (red, small)
30 g Carrot
40 g Spring onion (green part only)
1 pc Tomato (approx. 80 g)
1 pc Pepper (red, long, mild)
50 g Broccoli florets (for garnish)

Ingredients for tde noodles

350 g Water
5 g Chicken brotd
120 g Egg noodles (made from wheat flour, dried, China)

Ingredients for tde sauce


  1. Quarter the fresh, peeled pineapple lengthwise, remove the central core running lengthwise, and slice the quarters crosswise into approximately 15 mm thick slices. Halve large pieces in the direction of the fibers. Drain canned pineapple and let it drip well. Fry the pieces in a pan with 2 tbsp of sunflower oil on both sides until light brown (caramelize) and keep warm.
  2. Then slice the pork across the fibers into approximately 1 cm thick slices and chop them into pieces approximately 2 x 3 cm in size.
  3. Peel and press the garlic cloves, slice the washed chili into thin slices crosswise. Discard stem and seeds. Mix garlic, chili, and soy sauces for the marinade and marinate the meat with it for 30 minutes.
  4. In the meantime, cut off and peel the ends of the onion and garlic cloves, and chop them into small pieces. Slice the washed and peeled ginger crosswise into thin slices and process them into thin strips.
  5. Slice the washed chili crosswise into thin slices. Discard stem and seeds. Trim approximately 5 cm from the bottom end of the washed and peeled carrot and process it into thin strips lengthwise. Slice the washed spring onion crosswise into thin rings.
  6. Wash the tomato, remove the stem, peel, quarter lengthwise, remove the green stem end and seeds. Slice the quarters lengthwise into approximately 8 mm wide strips. Slice the washed peperoni diagonally into thin slices. Discard the stem.
  7. Bring the water to a boil, dissolve the chicken bouillon in it, and cook the noodles in it for 2 to 3 minutes until al dente. Drain and reserve some noodle cooking water for the sauce. Blanch the washed broccoli florets in the remaining cooking water for 2 minutes.
  8. Then drain the meat pieces well. Mix the weighed noodle cooking water with the drained marinade and the tapioca flour dissolved in rice wine to make the sauce and keep it ready.
  9. Heat 2 tbsp of sunflower oil in the wok until very hot. Add the meat and stir-fry for 2 minutes over high heat. Remove the meat from the wok with a slotted spoon and keep it warm.
  10. Add the remaining sunflower oil to the wok. Add onion, garlic cloves, ginger, and chili and stir-fry for 1 minute. Add the carrot strips and peperoni rings and stir-fry for 1 minute. Reduce the heat to moderate. Add spring onion and tomato pieces and mix. Then add the noodles and pour the sauce over them. Stir-fry for 2 minutes with the lid on.
  11. Divide the colorful noodles, pineapple pieces, broccoli florets, and meat onto serving plates, garnish, serve hot, and enjoy.

Nutrition score


28,98 g

36,37 g

39,68 g

60 min. total time | 50 min. preparation time | Kochtopf

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80 g Noodle cooking water (see preparation)
1 tbsp Shan‘shi Soy Sauce
1 tsp Tapioca flour
1 tbsp Rice wine (dark)