How To make Ginger Pork On Pineapple
1 Pineapple
1 lb Lean ground pork
1/4 c Chopped onion (about I
-small) 1 tb Packed brown sugar
1 tb Vinegar
1 ts Ground ginger
1/2 ts Salt
1/4 ts Pepper
1 md Green bell pepper,cut into
-l-inch pieces 1 cn (8 ounces) tomato sauce
1 cn 8 ounces) sliced water
-chestnuts, drained Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta. Pare pineapple. Cut crosswise into 6 slices, about I inch thick. Spray broiler pan rack with nonstick cooking spray. Arrange pineapple on rack in broiler pan. Cook ground pork and onion in 10 inch nonstick skillet over medium heat, stirring frequently, until pork is light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until bell pepper
is crisp-tender. Set oven control to broil. Broil pineapple with tops 4 to 5 inches from heat 5 minutes; turn. Broil 3 to 5 minutes longer or until hot and bubbly. Serve pork mixture on pineapple slices. Microwave Directions: Prepare pineapple as directed Arrange pineapple slices in deep, round microwavable platter. Cover with waxed paper Crumble pork in 2 quart microwavable casserole. Add onion. Cover tightly and Microwave on high 6 to 8 minutes, stirring after 3 minutes, until pork is done; drain. Stir in remaining ingredients. Cover tightly and microwave 8 to 10 minutes, stirring after 5 minutes, until bell pepper is crisp-tender Let stand covered 5 minutes. Microwave pineapple on high about 4 minutes or until hot. Ser ve pork mixture on pineapple slices. 6 servings
Nutrition Information Per Serving Percent of U.S. RDA Calories 260 Protein 20% Protein, g 13 Vitamin A 10% Carbohydrate, g 24 Vitamin C 50% Fat g 14 Thiamin 32% Cholesterol, mg 45
Riboflavin 14% Sodium, mg 420 Niacin 18% Potassium, mg 510 Calcium 2% Iron 12% From the files of Al Rice, North Pole Alaska. Feb 1994
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How To make Ginger Pork On Pineapple's Videos
Pork and Pineapple Stir Fry
Pork Stir Fry:
1lb / 500g Pork Tenderloin, brought close to room temp
1/2 cup / 70g Raw Unsalted Cashews
1x 15oz / 425g can of Pineapple Slices in Juice, diced & juice saved for sauce below (or sub 9oz/250g fresh pineapple)
2 small Peppers, diced into large chunks
2 Spring Onions, finely sliced
1 finely diced tsp EACH: Garlic, Ginger
1/4 tsp Chilli Flakes, or to taste
1.5 tbsp Vegetable Oil, or as needed
Salt & Pepper, to taste
Sauce:
3/4 cup / 180ml Pineapple Juice (should be exact measurement of juice from the can)
1/3 cup / 80ml Hoisin Sauce
1/4 cup / 70g Honey
2 tbsp Light/All Purpose Soy Sauce
1 tbsp Rice White Vinegar, (can sub Apple Cider Vinegar)
1 tbsp Cornstarch/Cornflour
METHOD
Sauce: In a small mixing bowl whisk together pineapple juice, hoisin sauce, honey, soy sauce, vinegar and cornstarch/cornflour. Place to one side and whisk again just before needed.
Pork: Slice tenderloin into thin strips. Pat dry with paper towels then season both sides with a good pinch of salt and pepper. Place to one side.
Cook Cashews: Heat up 1.5 tbsp oil in a large pan or wok over medium heat. Add cashews and fry until deep golden and crunchy, stirring frequently. Careful - they'll go from perfect to burnt very quickly! Remove and leave oil behind.
Cook Pork: Turn heat up to medium high and add in pork slices (you may need to do this in two batches). Cook for around 1-2mins each sides, or until lightly golden and just about cooked through. Remove from pan.
Stir Fry: Add a dash more oil if needed, then add in your peppers and fry for a few mins until they just begin to pick up colour. Add in garlic, ginger and chilli flakes and fry for 1-2mins longer. Turn heat back down to medium, stir in spring onion and pineapple then pour in sauce.
Simmer & Serve: Allow the sauce to simmer for a few mins until it starts to thicken, then stir in the cooked pork and cashews. Serve with rice and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Glazed Pork Sirloin Roast with Pineapple Vinaigrette Recipe
Make this Glazed Pork Sirloin Roast the centerpiece for your family dinner! Perfectly juicy, tender and topped with a Pineapple Vinaigrette. For recipe, visit Foodland.com/recipes.
Fried Pork with Baby Ginger & Pineapple 子蘿炒豬肉
Baby ginger is a summer delicacy while and pineapple is one of the best seasonal fruit during the hot season. Stir fry with either pork, chicken fillet or beef will give you a slightly spicy note from the ginger in addition to the sour sweet flavor from the pineapple.
#QuickFryDish
#子薑食譜
#鳳梨食譜
#夏日開胃菜
Grilled Pineapple Marinated Pork with Chef Ryan Covert
Last year Chef Ryan had the pleasure of traveling to South East Asia. He created this Grilled Pineapple Marinated Pork recipe in inspiration of the flavors of Thailand and the Philippines. #thaifood #filipinofood #grilledpork
Serves 6 to 8 – Total Time: 4 to 6 hours
Pair With: Bread & Butter Pinot Grigio
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2 cups pineapple juice
1 cup sweet chili sauce
4 tbsp. tempura sauce
3 tbsp. fish sauce
½ bunch of cilantro
1 bunch green onions
5 cloves garlic
1 nob of fresh ginger
1 tbsp. green curry paste
3.5 lbs. pork butt
non-stick cooking spray
Place the pineapple juice, sweet chili sauce, tempura sauce, fish sauce, cilantro, green onions, garlic, ginger and green curry paste into a blender and blend until smooth. Cut the pork into 1½ by 2 chunks and place into a large bowl. Pour half of marinade evenly over pork and mix well to coat pork. Cover the pork with plastic wrap and marinate in the refrigerator for 4 to 6 hours. Reserve the other half of marinade in a bowl, cover and refrigerate to use as a sauce for the pork.
Preheat grill to high heat. Spray grill with non-stick cooking spray and grill pork for 3 to 4 minutes on each side achieving a nice char. Discard the marinade that had the raw pork in it. Remove pork from the grill and place on a serving platter; use the reserved marinade as a sauce. Serve with rice and vegetables.
This recipe also is available at ktasuperstores.com/recipes/grilled-pineapple-marinated-pork
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.
Best DIY PINEAPPLE GINGER SAUCE
Best DIY Pineapple Ginger Sauce will enhance the end results of dishes (including chicken, seafood, pork, meatballs ham, etc.) with an exotic taste & look, in a quick 5 minutes in the OVEN or on the GRILL. Try it!
Pineapple Ginger Sauce recipe link:
#AmCustomMade
Thai style Pan-fry pork shoulder with pineapple chunks recipe
This Thai style main dish of pan-fry pork shoulder and side dish of pineapples use typical Thai ingredients like fish sauce, young ginger, pineapple and chili.
Either pork shoulder or pork collar thick cuts can be used in this recipe. Pork shoulder comes with some fat surrounding it and this fat penetrates the meat, making it juicy when cooked.
An excellent way to enjoy this meat is to pan-fry the meat and then pairing off with cooked pineapple chunks. This combination gives a mild tangy, spicy and sweet twist to the pan-fry meat. Simply appetizing and irresistible.
Ingredients for Pan-fry Pork Shoulders
5 pieces of pork shoulders (approx. 1.5cm thick)
5 - 6 cloves of garlic
Approx. half a thumb size of ginger
1/8 TSP of white pepper
1/2 TSP of fish sauce
1/8 TSP of Himalayan salt or any salt of your choice
Little oil for frying
Ingredients for Pineapple Chunks
1 small to medium size ripe pineapple
1 thumb size of young ginger
1 red chili
2 cloves of garlic
3 cloves of shallots
1 TBSP of light soya bean sauce
Little oil for frying
▶Marinate at least for 4 hrs
Tenderize the meat cuts and set aside
Peel & mince 6 garlic cloves and ginger finely or use a garlic presser. Add into the meat.
Add white pepper, fish sauce and salt. Mix and cover each piece of meat with the mixture.
Cover and place it in the fridge for at least 4hrs.
▶Preparing and cooking pineapple chunks
Cut pineapple into chunks
Peel and mince garlic, slice and mince onions.
Remove skin and cut young ginger into thin shreds.
Cut chili, remove all seeds and cut into thin shreds.
Pour a little oil into the pan, add in garlic and shallot mince.
Fry till there is slight browning. Add ginger and then chili.
Add pineapple chunks. Mix and fry for 3 to 4 min.
Cover with lid for 1 min. Ready when the pineapples start to brown slightly
▶ Pan frying the pork shoulder
Add a little oil on the pan.
Place the meat on the pan.
Flip occasionally.
It is ready when the meat can be cut through easily.
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