Pineapple and pork simply pair wonderfully together, especially in Asian-inspired dishes, like this Sweet and Sour Pork with Pineapple.
This post is sponsored by Nakano®
My husband is a big meat-eater, and I am always trying to improve my meat-cooking repertoire, especially to include dishes that do not require long preparation. Like this sour and sweet pork with pineapple, which was love at first try for him.
My husband loves pineapple in savory dishes. I agree to a point: pineapple does not belong on pizza. I have to admit though that pineapple and pork simply pair wonderfully together, especially in Asian-inspired dishes, like this sour spicy and sweet pork with pineapple.
It is also loaded with vegetables, which better way to entice those in our family that are particularly loving of vegetables?
And speaking of love: Each year our sponsor Mizkan sends me a box with their products, which I use to create some of the most wonderful recipes in our blog. And each year I look forward to seeing what new things will turn up in the box. I found their Rice Citrus Vinegar to pair wonderfully with this kind of dishes.
Do you have a special somebody? Who’s cooking on Valentine’s Day?
Sweet and Sour Pork with Pineapple Recipe
- 1 1/2 lb [0.7 kg] of pork loin or boneless pork chops , thinly sliced
- 1/2 teaspoon of pepper
- 1 1/2 teaspoons of salt (or more, to taste), divided
- 4 tablespoons of soy or peanut oil
- 1 large white onion , cubed
- 1 bell pepper , chopped
- 3 cloves of garlic , crushed
- 1 cup of cubed green tomatoes (see notes)
- 2 cups of pineapple , peeled and cubed
- 1/2 teaspoon of chili flakes (optional)
- 3 tablespoons of cornstarch
- 2 tablespoons of soy sauce
- 1/4 cup of Mizkan Citrus Rice Vinegar
- 2 cups of water
- 1 cup of chopped garlic chive (see notes)
- 1 cup of chopped leek
- Pat pork dry with a paper towel. Season with pepper and a teaspoon of salt.
- Heat oil over high heat in a large pot.
- Add pork (careful with oil splatters!) and cook and stir until it turns brown.
- Add onion and pepper and cook and stir for 30 seconds.
- Add garlic, tomatoes and pineapple. Cook and stir for 30 seconds.
- Stir in chili flakes.
- Mix cornstarch, soy sauce, Mizkan Citrus Rice Vinegar and water. Add to the pot and stir.
- When it breaks the boil, add chive and leek. Cook until these two wilt.
- Taste and season with more salt if you find it necessary.
- Serve with white rice.
If you can’t find garlic chives, substitute for equal amount of chives, the taste is different, but the dish will still be very good.
I only had green cherry tomatoes (from my potted garden), they turned out really good, but use whatever green tomatoes you find.