Sweet & Sour Pork, with Pineapple Stir-Fry
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. The sweet and sour sauce were thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.
So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.
We ate the chops with a side of stir-fry. The leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.
If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!
Sweet & Sour Pork, with Pineapple Stir-Fry
Ingredients
- 4 thick cut pork chops bone-in
- Salt & freshly ground pepper
- 2 tablespoons canola or vegetable oil
- 1 small pineapple very ripe, skin and core remove and cut into bite size 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 package precooked Asian noodles 454 g/16 oz, rinsed
Sweet and Sour Sauce:
- ¼ cup ketchup
- ¼ cup sriracha
- ¼ cup vinegar
- ¼ cup mirin
- ½ cup water
- 1 tablespoon soy sauce
- ¼ cup sugar
- 1 tablespoon maple syrup
- 2 tablespoons marmalade any flavour
- 2 teaspoons minced ginger
- 3 garlic cloves minced
- ¼ cup pineapple juice
- 2 tablespoons cornstarch mixed with 1 ½ tablespoons water
For garnish:
- Strips of green onion
- Toasted sesame seeds
Instructions
- Season pork liberally with salt & freshly ground pepper. Set aside a room temperature.
- Preheat grill on medium-high.
Make the sweet and sour sauce:
- 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.
- Preheat 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.
- 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.
- 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.
- Serve 4 individuals with healthy appetites, a pork chop, and a portion of stir-fried noodles.
- Or to feed a group of 6, cut the pork off the bone, thinly slice, and toss together with the noodles & vegetables.
- Garnish the stir-fry & pork with strips of green onion and toasted sesame seeds.
Hope you enjoy my Sweet & Sour Pork, with Pineapple Stir-Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.
Have a delicious day! James (aka Zimmy)
This stir fry was made and served in my Hestan NanoBond 14″ Wok and I used my Hestan NanoBond Butter Warmer to make the sweet and sour sauce. Everything was cooked on my 36″ Hestan freestanding Grill in Pacific Blue.
Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
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