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Misc: Braised Pork with Fresh Pineapple

Source of Recipe

e-cookbooks


List of Ingredients

1 tablespoon vegetable oil
3 pounds pork butt, cut into 1 1/2-inch cubes
1 tablespoon minced peeled fresh ginger
2 scallions (green and white parts), minced
1-inch piece of dried tangerine peel
1/2 teaspoon five-spice powder
1/2 cup dry sherry
3 tablespoons dark soy sauce
1 tablespoon sugar
1 cup water
1 small pineapple, peeled and cut into 1 1/2-inch chunks
1 tablespoon cornstarch mixed with 2 tablespoons cold water


Recipe

In a carbon-steel, stainless-steel, or coated aluminum wok, heat the oil over high heat until just smoking. Add the pork in three batches and brown on all sides. Remove the meat to a plate. Add the ginger and scallions, and stir-fry for 30 seconds. Return the pork to the pan. Reduce the heat to medium and add the tangerine peel, five-spice powder, sherry, soy sauce, sugar, and water.

Bring to a boil, reduce the heat to low, then cover and simmer for 30 minutes. The dish may be prepared up to this point and frozen. Add the pineapple chunks and continue cooking for another 15 to 20 minutes, until the meat is tender when pricked with a fork. Using a slotted spoon, remove the pork and pineapple to a serving platter.

Add the cornstarch mixture to the sauce, bring to a boil, and cook for 1 minute, until the sauce thickens. Pour the sauce over the pork and serve.