Tuesday, March 5, 2013

Pineapple Pork

Pineapple is a remarkable delicious tropical fruit,  it is not only sweet, it also offers many benefits to our health.  It may be one of the most healthful foods available today, valuable for easing indigestion, arthritis or sinustis.  One of the juiciest fruits that is absolutely a delight to eat and the best part is that it is loaded with nutrients and beneficial enzymes, which ensures that you not only have a healthy body but also a glowing complexion.

Cooking with fruit is a great way to make sure your family gets their recommended daily requirement and this dish is one of them.  The family licked the platter clean and if the pineapple skin could be eaten it would have been devoured too.


500 ml oil for deep-frying
1 pound lean pork 
tapioca starch/cornstarch for coating pork
a few thin slices of ginger
1 whole pineapple
Green pepper


1/2 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
1/2 tsp sesame oil
1 egg yolk
1 tbsp shaoxing wine
1 tbsp all-purpose flour
3 tbsp water

1 tbsp plum sauce
1/2 cup pineapple juice
1/2 tsp salt


  • Cut lean pork into 1 inch cubes and add in marinate.  Knead in the marinate and leave for 10 to 30 minutes.
  •  Prepare pineapple bowl by cutting pineapple into half lengthwise.  Use a sharp paring knife,  cut into the flesh of pineapple 1/2 inch away from the skin and remove in large chunks. Cut chunks into bite-size and make pineapple juice out of the smaller irregular pieces.
  • Coat marinated pork cubes with tapioca starch/cornstarch and deep-fry in hot oil until golden brown.   Remove and drain.  Allow oil to reheat and deep fry pork again for extra crispiness 
  • Remove all the oil, leaving about 1 tbsp oil in wok, stir-fry ginger slices, then add the pineapple chunks and green pepper.
  • Add in the sauce and bring to cook till its thick, then add in the pork cubes and mix well.
  • Dish up and serve.


Phong Hong said...

Lily, I can tell how delicious your pineapple pork is! Not surprising that your family licked it clean. I would love to cook this dish too :)

lily ng said...

phong hong

yes, even if you use the canned pineapple, they are just as good

Anonymous said...

The presentation of this dish looks absolutely amazing! Another great post in this blog. I really like the combination of the sweet and healthy pineapple and the savoury pork meat. I will definitely try this recipe at home when I'll get round to do it. I think this is perfect when you have company because the great presentation will definitely impress them. Commission a professional translator if you have a recipe like this but it is not in your language.

VPS Web Hosting said...

Wao it looks very tasty,i will try. said...

I'm tempted to give these a go to give out as gifts for Chinese New Year! Do you know how long they will keep in a container?
Also, I don't have financier moulds or mini bread tins. Can I make these in mini cake moulds (I have silicon star shaped ones about 10cm in diameter)? Will this affect the baking time? Thanks!

lily ng said...


i presumed you must be talking about 'financier'. The mini cake moulds are fine and the cooking time does vary according to the size of the moulds. if the moulds are shallow, the cooking time should be very short otherwise when overcooked it will be a hard cookie.

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