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Pork Aloha

Ingredients :

175 g. of pork belly
1/2 c. of flour
2 white onions, halved and sliced thinly
1 c. of drained pineapple tidbits (I used canned)
3/4 c. of pineapple syrup (from the can)
1 tbsp. of hot sauce
1 tsp. of cornstarch
salt and pepper
1/4 tsp. of paprika
cooking oil for deep-frying

Cooking procedure :

Cut the pork into 3/4″ cubes. Season with 1/2-3/4 tsp of salt and about 1/2 tsp. of pepper. Into the flour, mix 1/4 tsp. of salt, 1/4 tsp. of pepper and 1/4 tsp. of paprika. Dredge the pork cubes in the seasoned flour, making sure that all sides of each piece is coated.

Heat the cooking oil in a skillet or wok. Deep-fry the pork cubes in batches until golden. With the small size of the pork, the meat will be done by the time the outside turns golden brown, about 5-6 minutes. Drain on paper towels.

Pour off the oil from the skillet or wok, scraping flour sediments. Return a tsp. of oil into the skillet or wok and reheat. Add the sliced onions and cook, stirring, for about a minute. Add the pineapple tidbits. Return the pork cubes to the skillet or wok and toss with the pineapple tidbits.

Mix together the pineapple syrup, hot sauce and cornstarch. Season with 1/2 tsp. of salt and a pinch of pepper. Pour into the pork-pineapple mixture, stirring until the sauce is thick and clear. Serve at once.

Good for 3 servings.

In the mood for more food?

1. A secret called Vieux Chalet
2. Ernest’s pancit canton with bacon-cut pork
3. Mackerel frittata
4. Chicken and misua soup
5. Lety’s ube-macapuno pie and espasol
6. Chicken, potato and soured cream salad
7. Tuna and cabbage spring rolls
8. Vegetables and eggs
9. Fish fillets with hoisin sauce
10. Chicken mami (noodle soup)