Pineapple Coconut Chili Pork
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil, divided
- 1 small onion, minced
- salt
- 1 garlic clove, minced fine
- 4.92 ml grated gingerroot
- 1 jalapeno, seeds and ribs removed and minced fine
- 1 red bell pepper, chopped
- 566.99 g can pineapple chunks in juice, drained and juice reserved
- 453.59 g pork tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes
- black pepper
- 14.79 ml all-purpose flour
- 396.89 g can light coconut milk
- 4.92 ml thai roasted red chili paste
directions
- Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
- Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
- Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
- Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!