Strips of broiled pork were sir fried until reheated with tossed with chilies, pineapple chunks, fish sauce and thickened pineapple syrup.
Speedy and I are having so much fun with the grocery shopping series. Truth be told, when I first broached the idea to him, he had more suggested food items than I did — instant noodles, Vienna sausages, sardines… even coffee creamer. Yes, all of that will be featured, face off style with polls, in the coming days. We already bought the food items so I might as well make the most of them. I’d love to feature one face off a day but, you know, there’s just Speedy and me in the house five days a week and we do have to consume every can and pack that we open before we go to the next, so it takes a little time. After all, we can only eat so much.
So. In the last post, we had the canned pineapple chunks face off. What did we do with the pineapples? The can of Dole pineapple chunks, we ate straight out of the can. Late last night. We had a very late lunch yesterday, sometime after 4.00 o’clock, so I didn’t start preparing dinner until way past 9.00 p.m. We didn’t realize we were already quite hungry so, since I wasn’t going to use two cans of pineapple chunks for our pork and pineapple dinner, we ate one.
There are at least two other pork and pineapple recipes in the archive, one with floured and deep-fried pork and another with stir fried pork neck, but I’ll add another with some variations and a few tips on bulk cooking.
Bulk cooking? Yes, by pre-cooking the pork, this dish can be prepared in less than ten minutes — including preparation time. Seriously.
So, I had about 1.2 kg. of pork belly, cut into six slices about twelve inches long, three inches wide and half an inch thick. That would make each slice about 200 grams in weight, more or less. I figured that one slice would be just the right about for a stir-fried dish for two people. Okay, 200 grams of meat might seem stingy for two people but, with the addition of vegetables, fruits, sauce, rice, noodles, or two or more of any of those and, well, you have enough.
My intention was to precook all the pork, cut them into small pieces, divide the total among six containers and store them in the fridge or freezer. I could just take one out and we could have our meal in no time.
There are, of course, several ways to precook the pork. I could boil, steam, grill, bake or broil them. I ditched the boiling option because so much flavor would go into the cooking liquid and I wasn’t planning on cooking anything over the next several days that needs broth. I ditched steaming because I did not want to wash the bamboo steamer or the grill afterward. If I put the pork belly slices on a tray and pop the tray into the oven, there will only be one tray to wash. And if I line the tray with foil or non-stick paper beforehand… ahhhh, perfect.
And that was what I did. Sometime after noon, I lined a baking tray with aluminum foil, brushed the foil with a little oil, arranged the pork slices on the tray and into a preheated 400F oven they went where they broiled for 30 minutes. They were already cool when Speedy arrived home at around 4.00 o’clock. We both hadn’t had lunch yet so I used one of those broiled pork belly slices to make a stir fried noodle dish. Later, another slice became this pork and pineapple dish. The rest are in the fridge. What dishes they will become, I don’t know yet. Let me share the recipe for this one first.
- 200 grams broiled pork cut into bite-size pieces
- 1 onion diced
- 2 cloves garlic minced
- 1/2 teaspoon chili flakes
- 1 tablespoon patis (fish sauce)
- 2 tablespoons cooking oil
- 234 grams pineapple chunks drained
- pineapple syrup (I used the syrup from two 234 g. cans of pineapple chunks)
- 2 tablespoons corn or tapioca starch
- finely sliced onion leaves to garnish
Heat the cooking oil in a frying pan or wok. Add the pork. Cook, stirring often, just until heated through.
Add the onion, garlic and chili flakes. Stir fry for about 30 seconds.
Pour in the fish sauce. Stir and allow most of the liquid to boil off.
Disperse the starch in the pineapple syrup. Pour into the pan.
Add the pineapple chunks.
Cook over high heat for about three minutes or until the sauce is thick and clear.
Sprinkle with onion leaves and serve on top of very hot rice.