Pork Stew in Balsamic-Pineapple Sauce

Pork Stew in Balsamic-Pineapple Sauce

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
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


  • Pat the pork hock slices dry with paper towels.
  • 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.