Sweet & Sour Pork with Pineapple Stir-Fry

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Sweet & Sour Pork with Pineapple Stir-Fry

zimmysnook

Servings

4-6

Prep Time

10 minutes

Cook Time

35 minutes

Cuisine

Asian Inspired

Category

Dinner/Main Course

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table.

Ingredients

  • 4 thick cut pork chops, bone-in

  • Salt & freshly ground pepper

  • 2 tbsp canola or vegetable oil

  • 1 small pineapple, very ripe, skin and core removed and cut into bite sized pieces

  • 1 red pepper, thinly sliced

  • 1 yellow pepper, thinly sliced

  • 1 green pepper, thinly sliced

  • 6 oz button mushrooms, whole

  • 1 small red onion, thinly sliced

  • 6 oz stringless snap peas

  • 1 16 oz package pre-cooked Asian noodles, rinsed

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  • 1/4 cup ketchup

  • 1/4 cup sriracha

  • 1/4 cup vinegar

  • 1/4 cup mirin

  • 1/2 cup water

  • 1 tbsp soy sauce

  • 1/4 cup sugar

  • 1 tbsp maple syrup

  • 2 tbsp marmalade, any flavor

  • 2 tsp ginger, minced

  • 3 garlic cloves, minced

  • 1/4 cup pineapple juice

  • 2 tbsp cornstarch mixed with 1 1/2 tbsp water

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  • Strips of green onion

  • Toasted sesame seeds

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  • NanoBond 14" Wok

  • NanoBond Butter Warmer

Directions

  1. Season pork liberally with salt & freshly ground pepper. Set aside at room temperature.

  2. Pre-heat grill on medium-high.

  3. Place the pork chops on the very hot grill and sear for 6-8 minutes. Turn 90° at 1.5-2 minutes, flip at 3-4 minutes, turn 90° at 4.5-6 minutes. Lower the heat to medium low and add a spoonful of sweet & sour sauce to the pork and brush to cover, flip and do the same on the other side. Finish cooking pork over medium low heat until an internal temperature of 140°F is reached (about 12-14 minutes total cooking time). Rest for 5 minutes before serving.

  4. Pre-heat wok over medium-high heat, then add the oil and heat for 1 minute. Add the onions and peppers, cook for 2-3 minutes, stirring frequently. Add the mushrooms and pineapple and cook for 2-3 minutes, stirring frequently. Move the wok to low heat.

  5. While the porkchops finish cooking, toss the vegetables, then add the snap peas and noodles, stir to combine. Add the sweet & sour sauce and mix well. Cook over low heat until the porkchops have rested and the noodles are heated through, 8-10 minutes, stirring occasionally.

  6. Serve 4 individuals with healthy appetites, a pork chop, and a portion of stir-fried noodles.

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  1. In a medium saucepan, combine all ingredients except the cornstarch mixture, stir to combine and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened, 15-20 minutes.