By now, you know that I grew up in France, raised by a single mom. Immigrants from Madagascar – yes, it’s a real country, not just a cartoon! – the closest family we had there was my mom’s sister and her family. I grew close to my cousins and we shared many meals together, even living under the same roof for a very short time. I’ve always loved going over because my aunt, just like my mom, is an incredible cook. Being Africans, our food staple was rice that you pair with some type of meat dish. One of my fondest memories was learning how to make Pineapple Pork from my aunt. Later on, I realized that this dish is another dollar stretcher winner.
If you like sweet and sour, you are in for a treat! The soy sauce gives it a subtil tanginess and the pineapple – yes! you guessed it!- its sweetness. Chunks of sauteed onions and red bell peppers, gives this dish an additional layer of sweetness and crunch.
And what makes it a dollar strecher? Cutting the meat in small pieces is the secret. Usually, in a meal, the highest cost is the meat. With this recipe, you can feed 6 people on a $4 cut of meat. How? Simply because the ratio meat / veggies for this dish is about 1 to 3 and served with rice, it makes tummies feel full very quickly.
This Asian inspired dish will soon replace your Sweet and Sour takeout. By the way, what’s your favorite takeout?
Add the pork, the flour and 4 tbsp of the soy sauce in Ziplock bag, Close and massage the meat to evenly coat it.
In a large skillet, heat oil over medium-high heat and cook the meat until golden brown and cooked through out. Set aside.
In the same skillet, sautee the onions and the bell peppers until the onions are translucent. Set aside.
In a small bowl mix the pineapple juice, the corn starch and the remaining soy sauce until all the lumps are dissolved.
Return the meat, onions and peppers to the skillet. Add the pineapple chunks and the juice mix. Cook at medium high heat until the sauce thicken and the meat is heated through. Garnish with the green onion and serve with rice.
You can make this dish gluten free by using gluten free soy sauce and swapping the flour with corn starch or any other gluten free flour.