Ginger Pork With Pineapple Food

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 GINGER CHOPS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.), Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

PANKO PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA

Steps:

• Stir pineapple cubes, sugar, minced ginger, and 3/4 cup water in medium saucepan over medium-high heat until mixture comes to boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
• Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness; sprinkle with salt and pepper. Whisk eggs in medium bowl to blend. Mix panko and ground cumin in another medium bowl. Place flour on plate. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere. Heat oil in heavy large skillet over medium heat. Add pork and cook until cooked through, about 5 minutes per side. Serve pork with pineapple salsa.

ROAST PORK WITH PINEAPPLE

Steps:

• Drain pineapple and reserve ¾ cup juice.
• In medium bowl, stir together corn syrup, reserved pineapple juice, soy sauce, green onion, ginger, garlic and mustard.
• Add pork and turn to coat well.
• Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• Drain and reserve marinade.
• Place pork on rack in foil-lined roasting pan.
• Roast in 375 degrees oven, brushing frequently with reserved marinade about 1-½ hours or until temperature in meat thermometer reaches 170 degrees.
• PINEAPPLE SAUCE: In small saucepan, bring 1 cup reserved marinade to boil.
• In small bowl, stir together 1 tbsp cornstarch and 2 tbsp water until smooth and stir into marinade.
• Stirring, bring to boil over medium heat and boil 1 minute.
• Add 4 pineapple slices and heat until pineapple is hot and glazed.
• Arrange remaining pineapple slices on a platter.
• Place pork roast on pineapple and pour pineapple sauce over pork.
• Serve warm.

GINGER PORK WITH PINEAPPLE

Steps:

• Trim fat from pork, and cut into 1 inch pieces, breown in large skillet, and drain.
• Spray large slow cooker and combine broth, tapioca, soysauce, ginger, pineapple juice, carrots, and water chestnuts.
• Chill the pineapple chunks.
• Add browned pork.
• Cover & cook on low 6-8 hours.
• After the 6-8 hour cooking time turn heat to high and stir in pineapple chunks. Cover and cook for 10 minutes.

CARIBBEAN PORK WITH PINEAPPLE

Steps:

• Season pork with salt.
• Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
• Cover and refrigerate about 1 hour.
• Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
• Transfer pork to a shallow baking dish.
• Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
• Add garlic and cook 30 seconds.
• Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
• Cover pork and bake in a 350 degree oven for 20 minutes.
• Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
• Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

GLAZED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• Heat broiler. Place pineapple on foil lined baking sheet.
• In small bowl, combine hoisin, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
• Place pork in broiler about 4 inches from heat. Place pineapple in oven on rack under rack pork is on. Broil pork until is registers 155 degrees, 15 to 20 minute Remove from broiler (let rest at least 10 min before slicing; temp will rise to 160). Turn pineapple slices; cook til browned in spots, about 10 min more.
• Halve pineapple slices; arrange on platter with sliced pork. Drizzle with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.
• Quick Ginger Sauce:In small bowl, stir together 2 T each hoisin and pineapple juice, 2 t grated fresh ginger, and 1 t soy sauce. Season with pepper.

SOULFULLY GOOD PORK SPARERIBS WITH PINEAPPLE AND GINGER

Steps:

• In a large deep bowl, combiner the reserved pineapple juice, soy sauce, and the next 6 ingredients; add the ribs.
• Cover and marinate overnight in the refrigerator.
• Grease the slow cooker with oil and add the ribs and marinade.
• If you have a round cooker, stack the ribs, alternating them with the reserved pineapple chunks.
• If you have an oval cooker, put the ribs in the crock and scatter the pineapple around the ribs.
• Cover and cook on LOW for 8-9 hours or until tender and the meat starts to separate from the bone.
• Serve immediately.