Fine Cooking Magazine - November/December 2020

Servings:4

Every stir-fry should be served immediately, but it’s even more important when the stir-fry contains fresh pineapple. The fruit adds sweetness and tropical flavor, but it contains bromelain, an enzyme that breaks down protein in meat. The bromelain tenderizes the pork, but if the pineapple sits too long with the pork, the meat will be reduced to mush. Don’t plan on leftovers.

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12 oz. boneless lean pork shoulder, well trimmed and cut into 1/4-inch-thick bite-size pieces
1-1/2 Tbs. Shaoxing rice wine or dry sherry
1 Tbs. minced fresh ginger
21/4 tsp. cornstarch
2 tsp. soy sauce
1 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 tsp. Asian sesame oil
3 Tbs. pineapple juice
2 Tbs. chicken broth
2 Tbs. ketchup
1 Tbs. chili garlic sauce
2 Tbs. peanut or vegetable oil
1 medium green bell pepper, cut into thick strips
1 medium orange bell pepper, cut into thick strips
2 cups fresh or canned juice-packed pineapple chunks, cut into bite-size pieces
1/2 cup thinly sliced red onion
Rice, for serving

Calories (kcal) : 300
Fat Calories (kcal): 130
Fat (g): 15
Saturated Fat (g): 4
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 7
Cholesterol (mg): 50
Sodium (mg): 690
Carbohydrates (g): 23
Fiber (g): 3
Sugar (g): 15
Protein (g): 18

Preparation

在一个中等大小的碗里,把猪肉,一汤匙。的rice wine, the ginger, 2 tsp. of the cornstarch, 1 tsp. of the soy sauce, 1/2 tsp. of the sugar, 1/4 tsp. salt, and 1/8 tsp. pepper. Stir until the cornstarch dissolves. Add the sesame oil, and stir until the pork is lightly coated. In a small bowl, combine the pineapple juice, broth, ketchup, garlic sauce, the remaining 1/2 Tbs. rice wine, the remaining 1 tsp. soy sauce, the remaining 1/2 tsp. sugar, the remaining 1/4 tsp. cornstarch, 1/4 tsp. salt, and 1/8 tsp. pepper.
Heat a 14-inch flat-bottomed wok (preferably seasoned carbon steel) or a 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 Tbs. of the peanut oil, and swirl to coat. Spread the pork mixture evenly over the bottom of the wok in a single layer. Cook, undisturbed, letting the pork begin to sear, 1 minute. Stir-fry the pork with a metal spatula until it begins to brown but is not yet cooked through, about 1 minute. Transfer the pork to a plate.
Add the remaining 1 Tbs. peanut oil to the wok, and swirl to coat. Add the peppers, and stir-fry until they begin to soften, 1 minute. Return the pork to the wok with any accumulated juices, then add the pineapple and onion. Stir the juice mixture, and pour it down and around the sides of the wok. Stir-fry until the pork is just cooked through and the vegetables are crisp-tender, about 1 minute. Serve immediately with rice.

Tip

Be aware that the acid from the pineapple can remove a little of the patina of your wok. As soon as you’re done cooking, transfer
the food to a platter, let the wok cool for a minute, and then wash in hot water. Even if the patina is damaged, it’s not permanent. Keep stir-frying, and the patina will return.

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Reviews (2 reviews)

jaws100| 09/30/2019

Awesome recipe! I seasoned the pork with a bit of chilies, paprika, granulated garlic, and szechuan peppercorns. Quick and easy to prepare; would definitely make this dish again.
mlfrancis| 06/01/2019

I made this tonight and it was easy and delicious. I used boneless pork loin chops and the meat held up well with the pineapple. The method says to cook nearly everything for 1 minute; I found particularly the peppers needed more time than that, it was more like 3-4 minutes to soften as they were cut into thick strips. I would also add the onion to fry with the peppers rather than at the end. Simple modifications, no big deal. I had no issue with the patina of my carbon steel wok. This is definitely a keeper, a nice variation for serving pork.