An updated version of a recipe originally published on December 6, 2003, this new pork and pineapple recipe is made tastier with the addition of chilies and ginger.
Usually, whatever we have for dinner from Monday ’till Friday, I set aside portions which I freeze for the girls to take back to the condo the following week. But there are times when I am unable to do that. See, there are nights when I get lazy and opt for sandwiches. So, there’s nothing to set aside and freeze. When that happens, I do a lot of cooking on Sundays. I cook three to four dishes at a time so that the girls could bring many different dishes back to the condo.
That was what happened today. About a kilo of pork belly was cut into strips, seasoned, floured and fried. I added corn, tomatoes and basil to two-thirds of the pork. To the remaining third, I added pineapple, chilies and ginger. The pork with corn, tomatoes and basil was also our lunch.
The one with chilies and pineapple went straight into containers (well, after the obligatory photo session, of course). What wouldn’t fit inside, I served for lunch too.
If you have fresh pineapple, use it. Otherwise, substitute canned pineapple.
This is an easy recipe. Just fry the pork.
Saute the spices.
Add the pineapples.
Then toss everything together.
Pork with pineapple, ginger and chilies
- 300 grams pork (belly or shoulder), cut into thin strips, seasoned with salt and pepper, and tossed with about 4 tbsps. of flour
- 2 cups vegetable oil for frying
- 1 thumb-sized piece ginger peeled and thinly sliced
- 1 large onion peeled and roughly chopped
- 2 finger chilies thinly sliced
- 1 cup pineapple tidbits drained
- 4 tablespoons pineapple juice (or the syrup of canned pineapples)
- salt to taste
- pepper to taste
- 6 to 8 mint leaves finely sliced, to garnish
- Heat the cooking oil. Fry the pork in batches until golden with a lightly crisp coating.
- Pour off the cooking oil from the pan. Wipe the pan clean to get rid of burnt flour bits. Pour back in about two tablespoonfuls of the cooking oil. Saute the ginger, onion and chilies until fragrant.
- Add the pineapple tidbits. Stir.
- Add the pork. Pour in the pineapple juice or syrup. Season with salt and pepper. Cook over high heat, stirring often, until the pork and pineapples are heated through and the pork has absorbed most of the juice.
- Sprinkle with finely spiced mint leaves. Serve at once. Or, in my case because the dish was meant for the girls to reheat in the condo sometime during the week, cool in containers, loosely covered, then keep the the fridge until needed.