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.
Ingredients
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
PHILIPPE'S CHINESE MARINADE
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
SAUCE
½ cup chicken stock or water
2 Tbsp rice vinegar
1 Tbsp honey
METHOD
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1
Halve the tenderloin lenghtwise, then slice into ½-inch pieces.
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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.
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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.
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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.
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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.
