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Hawaiian Pork Skillet

Ingredients
  Boneless pork loin 1 Pound
  Canned pineapple chunks in juice 8 Ounce (1 Can)
  Reduced-sodium soy sauce/Regular soy sauce 3 Tablespoon
  Red bell pepper 1 Large
  Scallions 4
  Fresh ginger slices 4 , unpeeled (Quarter Size 1/4 Inch Thick)
  Cornstarch 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Oriental sesame oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced or crushed through a press
  Black pepper 1⁄4 Teaspoon
Directions

1 Cut the pork loin lengthwise into quarters. Cut each strip of pork crosswise into 1/4 inch-thick slices.
2 Drain the canned pineapple, reserving the juice. Place the pineapple juice and soy sauce in a medium bowl. Add the pork slices and toss to coat.
3 Cut the bell pepper into thin slivers. Coarsely chop the scallions. Mince the ginger.
4 Remove the pork from the pineapple-soy mixture, reserving the liquid. Toss the pork with the cornstarch (the pork will be somewhat gummy).
5 In a large skillet, warm the vegetable and sesame oils over medium-high heat until hot but not smoking. Add the ginger and garlic and stir-fry for 1 minute.
6 Add the pork and cook until well browned, about 6 minutes.
7 Add the bell pepper, scallions, black pepper and reserved pineapple-soy mixture, and bring to a boil over medium-high heat. Cook, stirring, until the sauce thickens slightly and the bell pepper begins to soften, about 2 minutes.
8 Add the pineapple chunks and cook until they are heated through, 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork
Interest: 
Quick

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