Pork in sweet and sour sauce with pineapple

Votes: 1

How to cook - Sweet and sour pork with pineapple

Time: 45 min.
Complexity: easily
Servings: 4

This Polynesian-style dish is made with small cubes of pork shoulder (trim any visible fat) simmered with vegetables and pineapple in a sweet and sour savory sauce. The finished dish is sprinkled with chopped macadamia nuts and served with steamed basmati rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

0.5 tbsp. pineapple juice
0.5 cups ketchup
0.5 cups tightly packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup water
4 teaspoons soy sauce
2 tsp red pepper flakes
1 tsp. sesame oil
3 tablespoons of vegetable oil
2 tablespoons of chopped ginger
2 tsp. crushed garlic
1 tbsp cornstarch
2 tbsp sherry
2 tablespoons peanut or vegetable oil
450 g lean pork shoulder, diced
1 green bell pepper, stemmed and seeded, cut into strips
Half a medium yellow onion, thinly sliced
2 cups diced pineapple
Steamed white basmati rice, on the side
1/4 cup chopped toasted macadamia nuts, for serving
1/4 cup chopped chives, for serving

Seasoning

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp dried oregano leaves
1 tbsp dried thyme

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork shoulder, Pineapple juice, sweet pepper, macadamia nut, apple cider vinegar, ketchup, sesame

Cooking the dish according to the recipe:

In a bowl, combine pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, ground pepper, and sesame oil.
In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add the ginger and garlic and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2-3 minutes.

In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and stir constantly. Reduce the heat and simmer until the sauce thickens, 2-3 minutes. Remove from heat.
Sprinkle the pork with 2 teaspoons of seasoning. Heat 1 tablespoon of oil in a wok or large skillet over high heat, swirling the pan to coat the bottom. Add the pork and cook, stirring, until golden brown, 2-3 minutes. Transfer to paper towels to drain excess fat.
Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the bottom and sides. Add the bell pepper and onion and cook, stirring, until softened, 1-2 minutes. Reduce the heat to medium-high.
Add the sauce and bring to a simmer until thickened. Add the pineapple and pork and cook, stirring, until heated through, for 1 minute. Remove from heat and season with salt to taste.
Divide the rice among 4 dinner plates and top with the pork in sauce. Sprinkle each serving with nuts and green onions and serve immediately.

Creole seasoning:
Yield: about 2/3 cup

Mix all ingredients thoroughly and store in a tightly sealed jar or container.