KILLER PINEAPPLE PORK ADOBO || Berto's Home cook????????
KILLER PINEAPPLE PORK ADOBO || Berto's Home Cook #porkadobo
1 kg pork
pineapple juice
pineapple chunks
garlic
onion
soy sauce
water
brown sugar
seasoning
Gordon Ramsay Makes a Pork Dish in UNDER 10 Minutes | Ramsay in 10
Pork is on the menu this week with Gordon showing you how to make a delicious Pork Tenderloin with a tomato corn salsa in under 10 minutes. But don't worry, it could take you 10 or 15, it is Gordon Ramsay cooking after all!
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Pineapple Ginger Pork Chops.mov
This recipe uses our Pineapple Ginger marinade to compliment pork chops. This marinade can also be used on Chicken and fish too. To learn more about our products please visit sportsmansgold.com or visit your local Cabela's retail store.
Pineapple Ginger Butter Sauce. Learn to make this delicious pineapple sauce at home!
This Pineapple Ginger Butter Sauce can be used as a sauce, as a basting and even as a spread for crackers or toast. This pineapple sauce goes particularly well with pork and chicken dishes. Learn to make pineapple ginger butter sauce with our step-by-step video demonstration. For the full recipe in printable format, please go to
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This delicious buttery sweet and sour sauce can be used as a sauce, a basting and as a spread on crackers or toast. This simple video demonstration will show you how to make pineapple ginger butter sauce perfectly.
Ingredients
250g Pineapple, thinly sliced
1½ Inch piece of ginger, thinly sliced (4cm)
3 Cloves garlic, thinly sliced
50g Butter
1 Tbs Treacle sugar
Instructions
Heat the butter over low-medium heat and add the garlic and ginger
Simmer these for about 1 minute until fragrant
Add the pineapple and simmer for 1 minute
Add the treacle sugar and continue to simmer the mix for 10 minutes until the pineapple has taken on some color and very tender
Remove the pan from the heat and allow the mix to cool for 5 minutes
Transfer the mix to a heatproof bowl and liquidize it using your stick blender (this can be done in a food processor, but let it cool further first)
Serve hot or cold. The sauce will keep covered in the refrigerator for up to 2 weeks.
Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!
Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.
This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.
Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.
Free printable recipe is available on our site:
Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.
Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.
Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.
Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!
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Pork and Pineapple Stir-Fry
Yield: Serves 6
Cooking Time: 10 minutes
Preparation Time: 15 minutes
Ingredients
1-1/2 lbs (750 g) Ontario pork loin, cut into 1-inch (2.5 cm) cubes
1 Tbsp (15 mL) cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cracked black pepper
1 Tbsp (15 mL) vegetable oil
6 cloves garlic, minced
1 Tbsp (15 mL) minced fresh gingerroot
8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
2 Tbsp (30 mL) rice vinegar
1/4 cup (50 mL) hoisin sauce
1/2 cup (125 mL) chicken broth
1 cup (250 mL) sugar snap peas
1 cup (250 mL) red bell pepper chunks
1 cup (250 mL) pineapple chunks
1 cup (250 mL) toasted cashews (optional)
Cooking Instructions
In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes. Return pork mixture to pan and add remaining green onions. Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).