This week has been a bit of a blur, because no matter how much I sleep I get I feel like my eyelids are fighting against me in the morning to open. My energy has been low so aside from trying to curb my daytime narcolepsy, I’m definitely feeling less than enthusiastic lately about cooking. But I found some great recipes so I’m hoping that will put a little pep in my step. I
despise am not a big fan of cooked pineapple, so this was a bit of a stretch for me but turns out I absolutely loved it! It’s the perfect mix of spicy, sweet, tangy and fresh. The creole seasoning is great, and since this recipe only uses a portion of the seasoning you will have plenty leftover. I love using it to season oven fries or roasted potatoes. So give it a shot and let me know what you think!
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/3 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 4 tsp soy sauce
- 2 tsp red pepper flakes
- 1 tsp sesame oil
- 3 Tbsp coconut oil
- 2 Tbsp minced ginger
- 2 tsp minced garlic
- 1 Tbsp cornstarch
- 2 Tbsp vegetable or chicken stock
- 2 Tbsp coconut oil
- 1 lb lean pork shoulder, cubed
- 2 tsp Creole seasoning (recipe below)
- 1 green bell pepper, cut into strips
- 1/2 cup yellow onion, thinly sliced
- 2 cups cubed pineapple
- 1 Tbsp paprika
- 2 tsp salt
- 1 Tbsp garlic powder
- 1 Tbsp black pepper
- 1/2 Tbsp onion powder
- 1/2 Tbsp cayenne pepper
- 1/2 Tbsp dried leaf oregano
- 1/2 Tbsp dried thyme
1. In a bowl, combine pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 Tbsp of the coconut oil over medium high heat. Add the ginger and garlic, stir and cook for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves.
2. In a small bowl dissolve the cornstarch in the broth. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer for a few minutes until thickened . Remove from the heat.
3. Season the pork with 2 tsp of the creole seasoning. In a wok or large saute pan, heat 1 Tbsp of the oil over high heat. Add the pork and cook until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
4. Return the wok to high heat. Add the remaining Tbsp of oil, swirling to coat the sides. Add the bell peppers and onions and cook 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork until warmed through. Remove from the heat and adjust the seasoning to taste.
There is no love sincerer than the love of food.~ George Bernard Shaw