Heat the cooking oil in a wide, flat-bottomed pan. Swirl to coat the entire bottom.
Brown the pork on both sides, in batches if necessary.
Scoop out the pork and move to a plate.
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.
Stir in the brown sugar, chopped chilies, kaffir lime leaves and paprika.
Add the pork back into the pan.
Pour in the balsamic vinegar, a tablespoon of patis (or salt) and the rest of of the pineapple juice.
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.
Scoop out the pork and arrange on a platter or shallow bowl.
Add the pickle slices and pineapple chunks to the sauce and boil for about a minute.
Ladle the sauce, with pineapple chunks and pickle slices, over the pork.
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 printed from https://casaveneracion.com/pork-stew-in-balsamic-pineapple-sauce/ for personal use only. Not for republication nor distribution.