Mighty Meaty

Pork Stew in Balsamic-Pineapple Sauce

Pork Stew in Balsamic-Pineapple Sauce | casaveneracion.com

If you’re a fan of Filipino paksiw na pata or Italian spezzatino in agrodolce, you will love this pork stew in balsamic-pineapple sauce. Yes, it is a sweet and sour stew. The sauce is a mixture of balsamic vinegar, pineapple juice, brown sugar, salt and patis (fish sauce). To add depth to the sweet-sour sauce, there’s garlic, ginger, chili and kaffir lime leaves.  And, for the finishing touches, pickle slices and pineapple chunks.

Yes, I used pork hock slices. But you can substitute pork belly, pork chops or pork steaks. You can even cut the pork into cubes. In fact, if you’re not a fan of pork, you can use chicken thighs and legs, or even a whole breast of duck or goose. Whatever meat you choose, make sure that it requires at least an hour of simmering to allow the sauce to permeate the innermost part of every piece of meat. 

What about chicken breast? Well, see, chicken breast cooks in a jiffy. If you simmer it for an hour, the meat will be dry and stringy.

Pork Stew in Balsamic-Pineapple Sauce

Pork Stew in Balsamic-Pineapple Sauce
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4 to 6
Author: CASA Veneracion
  • 1 pork hock cut into one-inch slices (or about 1.2 kilos of pork chops or pork steaks)
  • 2 tablespoons cooking oil
  • 6 cloves garlic peeled and lightly pounded
  • 2-inch knob ginger peeled and thinly sliced
  • 1 onion peeled and thinly sliced
  • 3 cups unsweetened pineapple juice
  • 2 to 3 tablespoons dark brown sugar
  • 2 bird's eye chilies chopped
  • 2 pairs kaffir lime leaves thinly sliced
  • 1/2 teaspoon paprika
  • 1/4 cup balsamic vinegar
  • patis (fish sauce) or salt, to taste
  • 3 cups unsweetened pineapple juice
  • 2 cups pineapple chunks
  • 1/3 cup pickle slices
  1. Pat the pork hock slices dry with paper towels.
  2. Heat the cooking oil in a wide, flat-bottomed pan. Swirl to coat the entire bottom.
  3. Brown the pork on both sides, in batches if necessary.
  4. Scoop out the pork and move to a plate.
  5. In the remaining oil, saute the garlic, ginger and onion. Pour in about a quarter cup of pineapple juice to deglaze. Scrape off any browned bits stuck on the bottom of the pan to get all the flavor into the sauce that you're building.
  6. Stir in the brown sugar, chopped chilies, kaffir lime leaves and paprika.
  7. Add the pork back into the pan.
  8. Pour in the balsamic vinegar, a tablespoon of patis (or salt) and the rest of of the pineapple juice.
  9. Bring to the boil, cover and simmer for an hour or until the pork is tender and the sauce has thickened and reduced to about a cup. Taste the sauce occasionally during cooking and add more patis (or salt), as needed.
  10. Scoop out the pork and arrange on a platter or shallow bowl.
  11. Add the pickle slices and pineapple chunks to the sauce and boil for about a minute.
  12. Ladle the sauce, with pineapple chunks and pickle slices, over the pork.
  13. Optionally, garnish the pork stew with balsamic-pineapple sauce with more thinly sliced kaffir lime leaves (scallions will do too) before serving.

Pork Stew in Balsamic-Pineapple Sauce

To Top