Ingredients with Measurements:
- 2 lbs pork shoulder, sliced into 1-inch pieces
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 1/4 cup ketchup
- 1/4 cup water
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 cup green onions, chopped (for garnish)
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the skillet and cook until softened, about 2-3 minutes.
3. In a separate bowl, mix together the pineapple juice, soy sauce, brown sugar, vinegar, ketchup, water, bay leaves, and black pepper.
4. Pour the mixture into the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender.
5. In a small bowl, mix together the cornstarch and water until smooth. Add the mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
6. Remove the bay leaves and discard. Garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the pork, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 33g
Protein: 32g
Sodium: 1,800mg
Sugar: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or pork loin.
- Pineapple juice can be substituted with orange juice or apple juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Vinegar can be substituted with apple cider vinegar or rice vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
Variations:
- Add sliced bell peppers or carrots for extra vegetables.
- Use chicken instead of pork for a lighter version.
- Add chili flakes or hot sauce for a spicier version.
- Use fresh pineapple instead of pineapple juice for a chunkier texture.
Tips and Tricks:
- Make sure to brown the pork before adding the sauce for extra flavor.
- Simmer the pork on low heat to ensure tenderness.
- Use a wooden spoon or spatula to stir the pork to prevent it from breaking apart.
- Garnish with chopped green onions for a pop of color and freshness.
Storage Instructions:
Store leftover Pineapple Pork Asado in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Pineapple Pork Asado in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Pineapple Pork Asado in a large bowl or platter with the sauce on top. Garnish with chopped green onions and serve with steamed rice.
Garnishes:
Chopped green onions
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Side salad
Troubleshooting Advice:
- If the sauce is too thin, mix together more cornstarch and water and add it to the skillet until the desired consistency is reached.
- If the pork is tough, simmer it for longer until it becomes tender.
Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Pineapple Pork Asado in the refrigerator within 2 hours of cooking.
Food History:
Pineapple Pork Asado is a Filipino dish that combines the sweetness of pineapple with the savory flavor of pork. It is a popular dish in the Philippines and is often served during special occasions.
Flavor Profiles:
Sweet, savory, tangy
Serving Suggestions:
Serve the Pineapple Pork Asado with steamed rice and garnish with chopped green onions for a complete meal.
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Region: Philippine