*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
A very tasty meal. The only change I made was to saute some carrot, onion, and Green pepper
after removing the pork and before adding the pineapple--reserving the veg, adding back in once the fruit was carmelized.
I made this dinner for two, and the amount of sauce was adequate. You may wish to increase the sauce ingredients for four.
Thank you a million times! I am the new hero in the house being able to provide such a LOVED new dish. I wouldnt change a thing in this recipe- EXCELLENT EXCELLENT- tender, tangy, incredible- this is now going to be a part of the monthly rotation!!!
We LOVED this!! I didn't add all the hot sauce, and for my photo I forgot to put the green onion tops on (sorry---it would have looked so much better). I served this with sticky rice (calrose) and artichokes. We all pronounced this a KEEPER! Thanks once again, Chef John!
I made this tonight for supper and it turned out very tasty! I didn't have all of the exact ingredients on hand so I had to ad lib a bit. Like other reviewers had suggested, I cubed the pork and pan fried it. I also sautéed some onions, carrots and green pepper with the pineapple. Then for the spice and tang I added a few dashes of Franks red hot sauce and about 1 tsp of red curry paste as I did not have any hot chili sauce on hand or red pepper flakes. Served it over rice and both me and my husband really enjoyed this dish and both agreed this recipe is a definite keeper! Thanks Chef John.
A word of caution concerning the spices used in this recipe. I cooked this for the first time last night and it came out very spicy. I used Sriracha hot sauce as suggested and tasted the sauce before cooking it and it was only mildly hot. But after cooking the sauce it had a great flavor but was so spicy hot that it was almost uneatable. I may have stumped my toe with the red pepper flakes. I added a couple of dashes instead of a pinch.
A good sweet and sour recipe...liked the sauce. It was lighter thinner than the thick type which is customary to sweet and sour sauce. A nice change. I added some other vegetables (carrots celery green pepper) to the blend to resemble the traditional sweet and sour I'm used to having. I also cubed the pork. I meant to sprinkle with sesame seeds at the end but forgot. Will make again.
I followed the recipe exactly except for pounding the meat. I just cut small 1 inch medallions and found this to work out just fine. This dish is pretty spicy hot yet so full of flavor I didn't mind the heat. I served it over rice.