1/2 pound pork tenderloin and center cut boneless pork chops, cut into bite sized pieces
1+ cup snap peas, cleaned and halved
2-3 cloves garlic, minced
1 teaspoon FRESH grated ginger
1/3 cup diced red pepper
1 small bunch green onions, thinly sliced keeping whites and greens separate
1 FRESH pineapple, halved and prepared for boats
1/2 cup rice, prepared to package directions
6 ounce can of pineapple juice (I often use pineapple orange)
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
2 tablespoons PACKED brown sugar
1 tablespoon dry sherry
2 tablespoons avocado oil
2 teaspoons sweet and spicy chili sauce (I use MAGGI’s)
FRESH ground sea salt, to taste
1/3 cup water
1 tablespoon butter
- Halve pineapples and cut meat out leaving 1/2 inch all the way around. Cut pineapple into bite sized pieces.
- Whisk together the pineapple juice, vinegar and cornstarch until smooth.
- Add the brown sugar, sherry, chili sauce and FRESH ground salt.
- In a large skillet heat avocado oil over medium-high heat.
- Sear pork until browned and nearly cooked through, about 5 minutes.
- Remove pork and allow to rest.
- Wipe out pan and return to heat.
- Add water and peas, cover and steam 2-3 minutes. DRAIN.
- Return pan to heat and add butter.
- Add ginger, garlic, onion whites and bell pepper, stirring until fragrant.
- Add pineapple pieces and sauce, simmering a few minutes until thickened.
- Fold in pork pieces.
- Put a thin layer of rice into each pineapple boat.
- Portion pork mixture into boats and top with scallion greens.
What a fun looking retro dish! I'm not a fan of pineapple with savoury food myself, but I have friends I could make this for who would absolutely love this dish! Thanks for sharing at Fiesta Friday.ReplyDelete
Your awesome post is featured on Full Plate Thursday,501 this week. Thanks so much for sharing with us and hope you will come back to see us soon!