Tuesday, October 5, 2010

Pineapple Pork Stir Fry

This is something amazing

To make this, what you want to do is basically take your understanding of Thai flavors and turn it into an amazing pineapple dream dish. The pork I used is simple pork shoulder cut into bite sized pieces removing a lot but not all of the fat, because, lets face it, there is a lot of fat in pork shoulder. You want to cook it in coconut oil with ground ginger, ground lemon grass, salt, pepper, and crushed red pepper until almost cooked through. Add 1T of fish sauce to this. It will smell like shit, but it will cook off and you wont even notice it. Trust me. This comprehensive flavor combination will give is a slight citrus flavor (from the ginger and the lemon grass) with a little fermented back while bringing out the flavor of the pork meat, and the pork fat. And its kinda spicy, but not too spicy, which is nice. We are going to add some thinly sliced serranos later on, so be aware.

And be afraid.

Meanwhile, you want to cook more coconut oil in a separate 5 quart pan, with more salt, pepper, and ground ginger. Once those flavors combine, add a head a chopped broccoli and 2oz of water and steam briefly (about 5 minutes on very low heat). Once the pork is almost cooked, take the juice of a 20oz can of pineapple chunks and pour it over the pork for it to stew in. Take a few chunks and throw them in too. Then, add the majority of the pineapple chunks to the broccoli. Continue to simmer uncovered while doing the next steps.

Take two serrano peppers and very thinly slice them. With a minute left of cooking (you'll know when this is when the pineapple juice becomes something like pineapple syrup) and add the peppers. Finish the minute out.

Plate the broccoli and pineapple. Scoop pork and sauce over it. Garnish with cilantro and squeeze lime over it.

This dish is a dream if you do it right.

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