Last Updated on April 9, 2024
With a Polynesian sensibility and tons of flavor, this tropical-tasting stir-fry comes together quickly in the pan. Serve it over rice or your favorite Asian noodles; this recipe tastes great with soba, udon, or ramen noodles.
Ingredients
For the sauce
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- 2 tablespoons agave syrup
- 1 ½ teaspoons cornstarch
- 1 tablespoon minced ginger
- 2 cloves garlic peeled and minced
For the stir-fry
- 2 tablespoons coconut oil
- 2 pounds boneless pork chop cut into 1-inch pieces
- Kosher salt
- 3 bell peppers diced
- 1 ½ cups fresh pineapple cut into 1-inch pieces peeled and cored
- ½ red onion diced
- 4 thinly sliced scallions
- 1 tablespoon sesame seeds
- Rice or Asian noodles
Instructions
For the sauce
- Make the sauce by whisking together in a small bowl the soy sauce, vinegar, agave syrup, cornstarch, ginger, and garlic. Set aside.
For the stir-fry
- Heat the coconut oil in a large pan over medium-high heat. Salt the pork well. Add the pork to the pan and cook until it is golden brown, about 8 minutes, stirring regularly.
- Turn the heat up to high, and add the peppers, pineapple, and onion to the pan. Cook for 6-8 minutes, until the onions start to get translucent and the peppers begin to soften.
- Add the sauce to the pan and continue cooking until the sauce has thickened.
- Remove the pan from the heat and serve the pineapple pork over rice or noodles. Top with scallions and sesame seeds.
Nevin Martell is a D.C.-area based food and travel writer, parenting essayist, recipe developer, and photographer whose work has appeared in The Washington Post, National Geographic, Fortune, Travel + Leisure, and many other publications. His eight books include Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery and The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, It’s So Good: 100 Real Food Recipes for Kids. Find him on Instagram @nevinmartell, on Twitter @nevinmartell, and online at nevinmartell.com.
