This is a twist on a Filipino favorite - Chicken Hamonado. Since "we love the pig", I decided to use pork instead. It was really delicious. And somehow, the acidic, tangy taste of pineapple in savory dishes really appeals to my taste buds. ;-)
What you need:
- 1 1/2 pounds pork loin, cut into bite-size pieces
- 1 can (8 oz) pineapple chunks in syrup
- 2 tablespoons soy sauce
- 1 tablespoon Canola oil
- 1 bay leaf
- salt and pepper, to taste
What to do:
In a bowl, marinate the pork loin in the pineapple syrup and soy sauce for at least an hour.
Remove the pork from the syrup, and set aside the marinade. Over medium heat, fry the meat until they are golden brown, about 3 - 5 minutes. Add the marinade, pineapple chunks, and bay leaf. Simmer for about 10 minutes. Add salt and pepper to taste. Serve hot.
Tips, Tricks and Tweaks:
1. Try this recipe using chicken.
2. When marinating, overnight is better.
3. Make sure to stir the meat occasionally when frying, as they might stick to your pan.
4. Too sweet for your taste? Use pineapple juice instead of pineapple syrup.