Cooking On A Budget: Oriental Pork and Pineapple

Tuesday, April 22, 2014

Oriental Pork and Pineapple


Still using up what I have available between the freezer, refrigerator and pantry, tonight's luscious dinner will be Oriental Pork and Pineapple. A combination of Asian ingredients blend together for a sweet and spicy mouthwatering bite. Your taste buds are going to dance with sheer delight. Please note that the standard for good stir fry is using peanut oil; however that is one of the most expensive oils on the market and in its place I usually use either regular olive oil or canola oil. So to get the party started you will need:
  • 3 boneless pork chops - about 3/4 inch thick - cut into bite size pieces or strips
  • 2 cups fresh pineapple chunks - medium dice (or use canned and reserve the juice)
  • 2 small heads of broccoli - cut into florets
  • 3 carrots - peeled and either sliced thin or grated
  • 1 cup onion diced - medium dice
  • 2-3 cloves garlic - minced = 1 tsp.
  • 1/4 tsp. to 1/2 tsp. fresh chopped ginger (depends on your taste)
  • 3-4 dried chilies (or use cayenne pepper instead, approximately 1/2 tsp.)
  • 1-2 tbsp. canola, vegetable or olive oil
For the marinade:
  • 2 tbsp. cornstarch
  • 1 tbsp. pineapple juice
In a baggie or a bowl combine the pork, the two tablespoons of cornstarch and the one tablespoon of pineapple juice. Give a good stir to coat and let it rest in the refrigerator for 10-15 minutes.

For the sauce:
  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 3 tbsp. light brown sugar
  • 1 1/2 tbsp. cornstarch
  • 1 tsp. granulated garlic
In a bowl combine all of the ingredients for the sauce to be used after you have stir-fried the pork and vegetables.
  1. Heat your wok up to 350° (I have an electric wok so it's easy to get it to temperature.) If you are using a conventional wok just get that baby smoking hot. Add in the oil and stir fry the marinated pork quickly in batches as necessary to get a good quick sear on the outside and then place the pork in a waiting bowl or on a plate. It only takes about 20-30 seconds to do this.
  2. Next, add in the onion, garlic and ginger and quickly stir fry for about 10-15 seconds. Turn the heat down if need be so you don't scorch anything.
  3. Add in your thinly sliced carrots or shredded carrots and keep stirring. Then add in the broccoli and quickly stir fry those ingredients around for a minute or two.
  4. Add the sauce to the pan along with the pork and the dried chilies. Mix well and stir fry until the sauce thickens a touch as it comes to a boil.
  5. Should your veggies not be cooked enough for you, lid the wok, turn the heat down and simmer until you achieve the tenderness you desire.
  6. At the last few minutes, add in the fresh pineapple and simmer for a couple more minutes to get that flavor fully developed.
  7. If you taste and it's too sweet, sprinkle in some cayenne pepper to get that perfect balance of sweet and heat.

Serve this beautiful dish over some nice white rice. You have a beautiful, delicious and healthy all around meal that is enough to feed 4-6 portions - adjust the amount of rice to feed more than four. I cost this dinner complete with the rice for 4 persons at $11.85, feeding four for $2.96, five for $2.37.

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