Hawaiian Pork Skillet Recipe
Ingredients
| 1 pound boneless pork loin | ||
| Juice | 1 Can (10oz) | |
| 3 tablespoons reduced-sodium or regular soy sauce | ||
| Red bell pepper | 1 Large | |
| Scallions | 4 | |
| 4 quarter-size slices (1/4 inch thick) fresh ginger, unpeeled | ||
| Cornstarch | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| 1 tablespoon Oriental sesame oil | ||
| 2 cloves garlic, minced or crushed through a press | ||
| Black pepper | 1/4 Teaspoon | |
Directions
1 Cut the pork loin lengthwise into quarters. Cut each strip of pork crosswise into 1/4 inch-thick slices.
2 Drain the canned pineapple, reserving the juice. Place the pineapple juice and soy sauce in a medium bowl. Add the pork slices and toss to coat.
3 Cut the bell pepper into thin slivers. Coarsely chop the scallions. Mince the ginger.
4 Remove the pork from the pineapple-soy mixture, reserving the liquid. Toss the pork with the cornstarch (the pork will be somewhat gummy).
5 In a large skillet, warm the vegetable and sesame oils over medium-high heat until hot but not smoking. Add the ginger and garlic and stir-fry for 1 minute.
6 Add the pork and cook until well browned, about 6 minutes.
7 Add the bell pepper, scallions, black pepper and reserved pineapple-soy mixture, and bring to a boil over medium-high heat. Cook, stirring, until the sauce thickens slightly and the bell pepper begins to soften, about 2 minutes.
8 Add the pineapple chunks and cook until they are heated through, 1 to 2 minutes.
2 Drain the canned pineapple, reserving the juice. Place the pineapple juice and soy sauce in a medium bowl. Add the pork slices and toss to coat.
3 Cut the bell pepper into thin slivers. Coarsely chop the scallions. Mince the ginger.
4 Remove the pork from the pineapple-soy mixture, reserving the liquid. Toss the pork with the cornstarch (the pork will be somewhat gummy).
5 In a large skillet, warm the vegetable and sesame oils over medium-high heat until hot but not smoking. Add the ginger and garlic and stir-fry for 1 minute.
6 Add the pork and cook until well browned, about 6 minutes.
7 Add the bell pepper, scallions, black pepper and reserved pineapple-soy mixture, and bring to a boil over medium-high heat. Cook, stirring, until the sauce thickens slightly and the bell pepper begins to soften, about 2 minutes.
8 Add the pineapple chunks and cook until they are heated through, 1 to 2 minutes.
Chef
