Pork - Pineapple Quick Fry
Tender marinated pork with tangy-sweet pineapple creates a delicious low-fat dish"I found some very uninspiring looking pork chops in the freezer so, looking for inspiration, put in an internet search which brought up the Big Oven web page. I tried this recipe and was amazed at the results - it was so easy to prepare but the results were truly fantastic. So, 2 aces in 1 go the Big Oven web page and a great recipe." - mcgregor31
Yield: 4 Ready in 45 minutes
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Pork - Pineapple Quick Fry Preparation
Mix together the soy sauce, vinegar, and sherry in a large bowl.
Remove all visible fat from the pork then slice across the grain into 1/4 inch slices. Place the pork in the bowl and stir to assure all pieces are wet. Set aside for at least 15 minutes while preparing the rest of the dish.
While the pork is marinating, finely chop the garlic and ginger. Thinly slice the onions, separating the green from the white portions. Cut the pineapple into thin, (small bite-size) pieces.
With everything prepped and at hand, heat a wok or deep frying pan (sprayed very lightly with oil) until it's not quite smoking. Quick fry the ginger in the pan followed in 1 minute by the whites of the opnions, About a minute later add the garlic. . As the garlic lightly bowns and other other items soften pull the pork from the marinade with a slotted spoon and add it to the pan. Stir this mixture gently while the pork cooks. When it's starting to turn brown around the edges of the pork, add the pineapple and reduce the heat. The pineapple will heat through and start to caramelize. That's when you serve the dish alongside (or over if you wish) hot steamed rice, garnished with the green onion slices.
Adapted from a recipe in "The Essentials Collection: Low Fat" by Parragon Publishing.
The original recipe called for sliced pears. Thinly sliced tart apples would also work in this dish. I served it with some Indian Lemon Rice and 100% of the diners liked the dish.
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