Thai-Style Pork with Pineapple
Thai-Style Pork with Pineapple combines two naturally complimentary ingredients in the hot and sour flavours of Thailand’s famous Tom Yum Soup.
Chili Paste, Curry, Hot, Pineapple, Pork, Sour
Pork Tenderloin sliced crosswise into bite-size pieces;
– 1 ½ cups fresh Pineapple pieces
cut about the same size as the Pork;
Red Bell Pepper
cut into chunks;
Tom Yum Soup Paste;
Salt and Pepper.
Season the pork slices with salt and pepper and then dredge them in the flour, shaking off any excess.
Heat a cup of oil in your wok over moderate heat and quickly fry the pork, removing the pieces to a bowl after draining.
Toss the pineapple chunks with a teaspoon of the sugar, coat in flour, and fry in the hot oil until just barely beginning to brown. Remove to a bowl separate from the pork.
Drain all but two Tablespoons of oil from the wok and quickly fry the red pepper pieces until softened.
Add in the sugar and Tom Yum Paste and, as soon as the aroma rises, add back the pork and the pineapple.
Continue to fry and stir until all is heated through and plate for immediate service, garnishing with sliced scallion if desired.
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