Pork Aloha
In our house, Friday isn’t exactly the best day to feel imaginative and creative in the kitchen. Saturday is market and grocery day. So, most Fridays, the freezer and the kitchen shelves are in dire need of replenishment. We were going to my in-laws for dinner and all I wanted to cook was a semi-heavy meal for the kids when they got back from school. There has to be enough of the cooked dish for our househelp’s dinner too.
So, at around 2.00 p.m., I took a piece of pork belly from the freezer (about 175 g.) to partially thaw it. At 4.00 p.m., Pork Aloha was born. Except for the thawing part, total preparation and cooking time was 20 minutes.
Cooking Pork Aloha is cooking Pininyahang Manok (Pineapple Chicken) the Chinese way. Instead of stewing the meat, the cubes of pork are dredged in seasoned flour, deep-fried until golden, garnished with pineapple tidbits and served with my secret pineapple sauce.
Unlike Pininyahang Manok (Pineapple Chicken), Pork Aloha is best served right after cooking. The floured pork cubes does not do well with refrigeration; the longer they sit in the sauce, the soggier they become.
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