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Pineapple with pork

Pineapple with Pork

Pork with pineapple or pineapple with pork? We purposefully switched the proportions of this Cantonese classic to illustrate a trick we use to eat more fruit and vegetables and less meat. The recipe is the same; only the meat/veggie ratio has been changed.


1 lb pork tenderloin

½ Tbsp cinnamon, ground

3 allspice berries, ground

1 tsp fennel seed, ground

½ tsp black pepper, ground

½ small pineapple
1 medium carrot

1 small cucumber

3 Tbsp duck fat or coconut oil

4 scallions, sliced

3 cloves garlic, chopped

1 Tbsp ginger, chopped

1 tomato, in 1-inc cubes

1 Tbsp coconut aminos or fish sauce


2 Tbsp arrowroot powder

½ Tbsp black pepper, ground

1 tsp salt

1 tsp maple syrup

2 Tbsp tamari

2 tsp sesame oil

2 Tbsp sherry or vermouth


½ cup chicken stock or water

2 Tbsp rice vinegar

1 Tbsp honey


  1. 1

    Halve the tenderloin lenghtwise, then slice into ½-inch pieces.

  2. 2

    Stir marinade ingredients and ground spices together in a bowl. Add the meat; stir well to ensure each piece is evenly coated. Marinate 15 minutes or longer.

  3. 3

    Peel pineapple and remove core. Cut into bite-sizez pieces. Slice carrot at a slant. Halve cucumber lengthwise and remove seeds with a small spoon. Slice at a slant.

  4. 4

    Heat wok on medium. Add the oil, then the pork. Stir with a spatula while cooking to ensure the pieces do not stick. Remove pork to a plate when half-cooked. Use a slotted spoon so some fat stays in the wok.

  5. 5

    Add scallion, garlic, ginger and tomato. Cook for 30 seconds. Add pineapple, carrot and the rest of the sauce ingredients. Increase heat to maximum and cook for 2 minutes more. Add cucumber, coconut aminos and pork. Cook 1 minute more.