Change up your stir fry with grilled pineapple paired with pork. It takes all of 3 minutes to grill sliced pineapple but results in sweet juiciness. Continue the sweet elements of this dish by stir frying onion until lightly browned to release the onion’s natural sugars. And then finish it off with a lick of heat — thanks to thin slices of jalapeño.
There is very little prep work for the recipe. Dice the pork and marinate in an eggwhite salt mixture to “velvet” it, a process used in Chinese cooking to contain the meat proteins while stir frying and guarantee the meat’s tenderness. While the pork marinates, prep the veggies and pineapples. It all comes together in a flash in your wok or skillet.
Pork and Grilled Pineapple Stir Fry Recipe
1.5 lbs boneless pork sirloin chops, diced into 1″ cubes
2 egg whites
1 tsp salt
2 small white onions, papery skin removed, cut into 1/8″ sections
1 large jalapeño, seeded, cut into 1/4″ wide strips
1 inch knob ginger, peeled and minced, about 2 T
3 T sesame oil
1/4 cup Korean BBQ sauce
Note: Bibigo makes a smooth pouring, slightly sweet, versatile BBQ sauce
1/2 pineapple, outer skin removed, sliced into 1/2″ rounds
Combine egg whites and salt in bowl large enough to hold pork. Add pork and stir to coat. Velvet for up to 1 hour at room temperature or place in refrigerator for up to 2 hours.
Grill pineapple slices over medium heat for 2-3 minutes until light brown grill marks appear. Remove from grill and cut wheels into 6 pieces each. Set aside.
Heat sesame oil in wok or large skillet over medium high heat. Add onion and jalapeño, stirring until onion has a light char on the edges but is still crisp. Remove from wok.
Drain pork and stir fry with ginger in wok, adding oil if necessary. Cook, tossing, until pork is no longer pink.
Return onion mixture to wok and add pineapple and BBQ sauce. Continue to cook, tossing gently, until pork is cooked through, about 2-3 minutes.
Serve with steamed white rice sprinkled with sesame seeds.
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