Pork with pineapple, ginger and chilies

Pork with pineapple, ginger and chilies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Connie Veneracion


  • 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.
  • Pork with pineapple, ginger and chilies
  • 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.