Stir-Fried Pork and Pineapple

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.