Easy Stir Fried Pineapple Pork

Wednesday, November 4, 20090 comments

This one comes under the banner of what I call a "Leftover Rescue Recipe". Although you can make this by starting with pork tenderloin medallions, you can use leftover roasted pork loin as well. Here I used the leftovers from a dijon and brown sugar glazed pork loin roast that we had a couple of days before this.


Any recipe that successfully stretches leftovers into a second delicious dinner is bound to get high marks from me since, in general, I am not a big fan of leftovers. I think this one worked very well with the leftover pork.

Easy Stir Fried Pineapple Pork

Serves 4

1 pound fresh pork tenderlion, sliced in medallions (or one pound of leftover cooked pork loin roast, sliced)
2 cloves minced garlic
3 tbsp peanut oil
salt and pepper to season

In a hot wok, heat the oil and quickly stir fry the pork and garlic for a few minutes. Remove the pork from the wok and set aside.

To the hot wok add
1/2 red onion diced

Stir fry fir a minute or two before adding:

1 1/2 cups snow peas
1 cup diced red pepper
1/2 cup sliced water chestnuts
1 cup diced pineapple

Toss togeter for about a minute or two before adding the following ingredients all at once:

3 tbsp Hoisin sauce
2 tsp light soya sauce
1 tbsp sesame oil
1/2 tsp chinese five spice powder
1 tbsp freshly grated ginger root
1/4 cup rice wine
1/4 cup rice wine vinegar (or cider vinegar)
1/2 cup pineapple juice
3 tbsp brown sugar
1 tsp chili flakes (optional if you don't prefer spicy)

Bring to a boil and return the pork to the wok before thickening the sauce with a slurry of 1 tbsp corn starch dissolved in a little cold water. Serve over rice or noodles.
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