Time für preparation: approx. 20 minutes (plus time to marinade and stew)
Per portion approx. 387 kcal/1623 kJ
1. Peel the pineapple and cut out the hard middle piece. Rinse the filet of pork, pat it dry, remove skin and sinews and cut it perpendicular to the grain into slices of 1 cm.
2. Pound the slices until flat and mix with salt, pepper, flour, soy sauce, palm sugar, vinegar and pineapple juice. Cover and leave it in the fridge to marinade for at least 1 hour.
3. Heat the peanut oil in a pan or a wok and sauté the fillet shortly. Add the marinade and the bay leaves. Cover and let stew at middle heat for about 3 minutes. Turn the meat and add the pineapple sllices. Let openly cook at middle heat for 3 more minutes until the stock is thickened.
4. Arrange the food on the salad leaves and serve with rice.