Monday, February 26, 2007

Pineapple Pork

2 very thick center-cut boneless pork chops
1 cup pineapple chunks
1 cup broccoli florets
1 Chinese single-clove garlic (or several cloves from the bulb)
Grape seed or other neutral oil
Cloves, Cinnamon, Ginger, Sea Salt and Pepper
1/2 cup orange juice and a bit of corn starch if serving on rice

Brine pork chops overnight ...

Prepare broccoli
Slice up or drain and spice pineapple
Cover bottom of skillet with oil, heat oil
Remove pork from brine and pat dry
Slice pork into very thin strips

Fry batches of pork strips in oil, until slightly browned; remove to paper towels; salt and pepper generously (cool and taste the first batch to determine whether more or less cooking time and/or salt is desired).

Warm broccoli and garlic in the remaining oil
Add pineapple and honey and sautée briefly
Dissolve a teaspoon or so of corn starch in orange juice and add to pan if sauce is desired

Arrange pork strips in shallow bowls, or over Jasmine rice, and cover with broccoli and pineapple mixture.



Blogger BeanMa said...

That sounds delicious! I love anything with pineaple.

What's Chinese single clove garlic? I've never heard of that!

2:36 PM  
Blogger NuttyMeatfruit said...

It was pretty good! Truth be told, I have made this before, but last night I experimented with an almond flour breading. Very mealy. Not recommended. "Elephant" garlic is a peeler's dream come true. Fresh garlic in your mouth, not forever on your fingertips ;)

2:51 PM  
Blogger Lynn Barry said...

Thank you this sounded amazing when you wrote about it in a comment, now I know the secret to preparing it. YUMMY! HUGS

7:37 AM  
Blogger NuttyMeatfruit said...

I wasn't planning to post ... but since you showed an interest, thought I'd better :)

7:10 PM  

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