Pininyahang Pork
Creamy Pineapple Pork is an easy flavorful dish perfect for busy weeknights. Hearty and tasty with tropical flavors, it's delicious with steamed rice, mashed potatoes, or egg noodles!
Servings: 4 Servings
Calories: 645kcal
Ingredients
- 1 tablespoon canola oil
- ½ red bell pepper, seeded, cored and cut into 1-inch cubes
- ½ green bell pepper, seeded, cored and cut into 1-inch cubes
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds pork tenderloin, cut into 1 ½-inch cubes
- 1 tablespoon fish sauce
- 1 cup pineapple juice
- ½ cup water
- 1 cup table cream
- 1 cup pineapple chunks
Instructions
- In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 20 to 30 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add pineapple juice and water. Bring to a boil, skimming scum that may float on top.
- Lower heat, cover, and simmer for about 20 to 30 minutes.
- Add cream and continue to simmer until sauce is reduced and pork is fork-tender and cooked through.
- Add bell peppers and pineapple chunks. Continue to cook for about 1 to 2 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.
Notes
- Choose pineapple chunks canned in juice and not in heavy syrup as the packing liquid is what we use to braise the meat.
- I use table cream (Nestle's all-purpose cream) to add a touch of creaminess. You can substitute an equal amount of coconut or evaporated milk.
- For a creamy, smooth consistency, simmer, and do not bring the sauce to a boil once the cream is added lest it curdles and separates.
Nutrition
Calories: 645kcal | Carbohydrates: 35g | Protein: 49g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 228mg | Sodium: 145mg | Potassium: 1285mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1465IU | Vitamin C: 53mg | Calcium: 92mg | Iron: 3mg