Serving
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Pork with Pineapple
Thailand
Serves
Effort:
Sched:
DoAhead:		 6 side
**
3/4 hr
Most
An unusual dish made sweet and sour by pineapple. I consider it a bit too sweet to be a main dish, but as an accent item it's quite nice.





12
10
12
7
3
6
1/2
2
tt 		oz
cl
oz
oz
T

t
T
Pork
Garlic
Pineapple (1)
Red Bell Pepper
Yellow Bean Sauce
Scallions
Pepper Black
Oil
Salt
    Prep
  1. Cut PORK into bitesize medalions 1/4" thick.
  2. Crush, slice & chop GARLICsmall.
  3. Chop PINEAPPLE fairly small. Dice BELL PEPPER about 1/4 inch. and mix with Pineapple
  4. Mush up the BEAN SAUCE a bit if too many of the beans are whole.
  5. Cut SCALLIONS diagonally into slices about 1" long. Split the bulb ends.
    6. Run
  6. In a wok or large sauté pan heat OIL and fry Garlic gently until it is just turning golden. Stir in Pork and fry stirring until the raw color is gone.
  7. Stir in and Yellow Bean Sauce until well distributed.
  8. Stir in Pineapple-Pepper mix until well blended and cook about one minute,
  9. Stir in Scallions and BLACK PEPPER, Salt to taste, cover and simmer for about another minute.
  10. Serve with steamed Jasmine rice .
NOTES:
  1. Pineapple: To end up with 12 oz, you need to start with about 1-1/3 pound of whole fresh pineapple, about 1/3 of a standard size pineapple. Chopped 12 oz will be about 1-3/4 cups.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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