Name: Stir-Fried Pork and Pineapple
Yield: Makes 2 servings as a main dish or 4 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 teaspoons soy sauce; 1 tablespoon soy sauce; 1 tablespoon sugar; 3 green onions, including green tops; 2 tablespoons rice vinegar; 5 to 8 thin rings fresh chile (preferably red), such as jalapeño or Fresno; 8 ounces fresh pineapple, cut into ¾-inch chunks (about 1 cup); 2 tablespoons thinly slivered fresh ginger; 2 tablespoons vegetable oil; 1 teaspoon vegetable oil; ½ teaspoon salt; 8 pieces dried black fungus, such as cloud ears, each about 1 inch wide; 1 teaspoon cornstarch; 8 ounces boneless pork shoulder, trimmed of fat

Preparation info

Makes
2
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

In Taiwan, people tend to be health conscious, so Hakka chefs sometimes reduce the amount of salt and fat in their dishes. This popular Stir-fry is a good example. Chunks of locally grown fresh pineapple, bits of crunchy black fungus, and rings of hot chile bring a lively character to the pork. Traditionally, frugal Hakkas use pork lung in this colorful dish, but pork shoulder is a suitable alternative. This dish reminds me of sweet-and-sour pork without the rich heaviness and syrupy sauce.