Actifried Chinese Pineapple Pork Food

SWEET AND SOUR PORK WITH PINEAPPLE

Steps:

• Cut the pork into small cubes and place them in a large bowl. Add salt, ginger and light soy sauce. Set aside for 15 minutes. Crack the egg in and then mix in around 1/4 cup of cornstarch.
• Add 1/2 cup of cornstarch in a plate and coat the pork cubes with starch. Make sure each piece is dry and isolated.
• Prepare other side ingredients. And prepare the sweet and sour sauce in advance. Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry over small fire. until aroma with low fire. Then fry the ketchup for a while and then add water, light soy sauce, rice vinegar, sugar and water starch. Simmer for around 1 minute until the sauce is well thickened.
• Heat up enough cooking oil for deep-frying. When the oil just began to have movements on the surface, put the pork pieces to deep frying until pork pieces become golden brown. Move out and drain the oil.
• Add a very little amount of oil in wok and fry pineapple cubes and bell peppers until soft.
• Add well made sweet and sour sauce in. Around 4 tablespoons.
• Return fried pork cubes and toss the wok quickly to make each pieces of the pork coated with sweet and sour sauce. Serve hot.

SPICED PINEAPPLE PORK

Steps:

• Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
• Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

ACTIFRIED CHINESE PINEAPPLE PORK

Steps:

• Season pork with salt and pepper.
• Add seasoned pork, pineapple, green pepper, garlic, and ginger to the ActiFry pan.
• Combine soy sauce and brown sugar together in a bowl. Pour over the ingredients. Drizzle vegetable oil over the ingredients.
• Turn on your ActiFry and set cooking timer for 17 minutes. Once cooking cycle is completed, check to ensure all ingredients are cooked to your preference.
• Garnish with chopped coriander and sesame seeds. Serve with white rice and enjoy!

CHINESE TAKE-OUT SWEET AND SOUR PINEAPPLE PORK

Steps:

• In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
• Add in the pork cubes; toss to coat completely with batter.
• Heat oil in a wok or skillet over medium-high heat.
• Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
• Pour off any excess oil leaving just a small amount.
• Saute the green pepper, garlic and carrots until just crisp-tender.
• Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
• In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
• You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
• Serve with cooked rice.

PORK WITH PINEAPPLE

Steps:

• Cut the pork into thin strips about 5cm/2in long.
• In a medium bowl, combine the marinade ingredients.
• Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients.
• Drain, discarding the marinade.
• Heat a wok over a high heat until it is hot, add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.
• Add the pork and stir-fry for 3 minutes.
• Finally, add the pineapple, coriander, chili if using, soy sauce and sugar and continue to stir-fry for 3 minutes.
• Sprinkle with the chopped coriander and serve.

PINEAPPLE PULLED PORK AL PASTOR

Steps:

• Place pork in a large brining vessel. Cut a few slashes into the fat side of the pork.
• Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over the pork. Refrigerate for 12 to 24 hours.
• Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
• Remove pork from the brine and place on a deep baking pan lined with foil. Season generously with the spice rub. Reserve remaining spice rub for another use.
• Preheat a charcoal grill for 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
• Grill, occasionally spooning rendered juices over the meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of the pork should read 195 degrees F (91 degrees C).
• Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
• Dice the grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the leftover spice rub.
• Remove pork bone and pull the meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with the other bun half.