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Pork and pineapple stew meal prep bag recipe

Pork and pineapple stew meal prep bag recipe

1 rating

Created by The Tesco Real Food team

Get ahead for the week without spending hours cooking with our simple freezer bag hack. Bung your prepped ingredients into a bag, freeze, then cook whenever you're ready. Serve this sweet and sour-inspired stew with coconut rice and chilli, if you like. See method

  • Serves 4
  • Takes 1 hr 30 mins plus freezing
  • 797 calories / serving
  • Freezable

Ingredients

  • 700g pork shoulder steaks, cut into 5cm chunks
  • 1 onion, thinly sliced
  • 425g pineapple chunks in juice
  • 2 tbsp reduced-salt soy sauce
  • thumb-sized piece ginger, peeled and finely grated
  • 2 large garlic cloves, finely crushed​
  • 1 tbsp corn flour
  • 1 tbsp tomato purée​
  • 1 tbsp rice vinegar
  • ½ medium white cabbage (about 500g), cut into 3cm chunks

To serve

  • 200g basmati rice
  • 400ml tin light coconut milk
  • 30g desiccated coconut
  • 2 spring onions, thinly sliced
  • 1 red chilli, thinly sliced
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    3335kj
    797kcal     40%

  • Fat

    40g 57%

  • Saturates

    19g 94%

  • Sugars

    25g 28%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 66.5g Protein 39.7g Fibre 7.4g

Method

  1. Add the pork, onions, pineapple chunks and juice, soy sauce, ginger, garlic, cornflour, tomato purée, vinegar and cabbage to a large freezer-proof bag. Seal and shake to combine. Freeze for up to 3 months. When you’re ready to serve, defrost fully in the fridge overnight.
  2. To cook, add the contents of the dump bag to a large saucepan, cover and simmer over a medium heat for 1 hr-1 hr 15 mins, stirring occasionally, until the pork and cabbage are tender.
  3. Rinse the rice in a sieve under a cold tap until the water runs clear. Tip into a saucepan with the coconut milk, desiccated coconut and 80ml water. Bring to the boil, then reduce to a gentle simmer and cook for 12 mins. Remove from the heat and leave to stand with the lid on for 10 mins until the rice is tender, before fluffing with a fork to separate the grains.
  4. Divide the rice between 4 plates and top with the pork and cabbage stew. Serve sprinkled with spring onion and red chilli.

Tip: Cook the pork stew in the slow-cooker on high for 3-4 hrs or low for 5-6 hrs.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Meal prep bag recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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