Pork and pineapple stew
There is a recipe called chicken, tomatoes and pineapple stew in the archive, my version of a dish cooked by my friend Melissa. This is the pork version of that dish. But there is more than just a simple substitution of pork for chicken. Having cooked this dish so many times (the chicken version is a favorite of my mother-in-law so you can just bet that she’s going to request that I cook the chicken version again for the Christmas or New Year family reunion), I have refined and improved it so that the saltiness, tanginess and sweetness intersect so subtly that one can’t decide which is the more dominant flavor.
In a nutshell, this is a dish of pork cubes marinated overnight in steak sauce then stewed the next day. Fresh pineapple tidbits and kalamansi or lemon juice are thrown in and the result is amazingly delicious.
Serves 4 to 6.
Ingredients:
1 kg. of boneless pork shoulder
1/2 c. of bottled steak sauce*
1/4 c. of butter
6 cloves of garlic
3 onions
10 tomatoes
1 bay leaf
salt
pepper
juice of 12 kalamansi (or juice of 1-½ lemons)
1-1/2 c. of fresh pineapple tidbits
Cut the pork into two-inch cubes. Place in a glass bowl, pour in the steak sauce and mix well, working the sauce into the meat. Cover the bowl with cling film and allow to marinate overnight in the fridge.
Crush and peel the garlic.
Peel and roughly chop the onions. Roughly chop the tomatoes as well.
Place the pork and marinade in a large saucepan and let the meat boil in the marinade and its own juices, stirring occasionally.
In another pan, heat the butter. Saute the garlic and onions until fragrant, about two minutes. Add the tomatoes and cook, stirring, until they start to soften.
Pour the sauteed mixture into the pan with the pork. Stir well. Season with a little salt and lots of freshly ground pepper. Add the bay leaf. Cover the pan, lower the heat and simmer for an hour to an hour and a half, or until the pork is tender.
THERE IS NO NEED TO ADD WATER. The onions and tomatoes contain enough liquid to cook the pork. Just keep the pan snugly covered and ignore any urge to open and peek to see how the stew is doing. It’ll do fine.
Add the kalamansi juice and pineapple tidbits. Simmer for another ten minutes. Taste and add more salt and pepper, if necessary. Turn off the heat, remove the bay leaf and let sit for another ten to 15 minutes before serving.
*I have used Lea & Perrins, A1, Knorr liquid seasoning, and a combination of Kecap Manis and Kikkoman, and THEY ALL WORK. Resulting flavors of the cooked dish vary though.
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Hi again, Connie! Maybe for a longer simmering time, this same recipe can be applied for beef??? Kasi di masyadong type ng hubby ko ang pork. And I ca just imagine… very tasty ang dish na ito! Thanks again!
hi connie,
always love your recipes
can i use slow cooker on this one?
thanks!
Crisma, yes, I think beef will do. You might have to add water little by little though in case the mixture dries up before the beef is done. I suggest short ribs or brisket.
Hayley, oh yes! A slow cooker is ideal.
Sakto, i’m going to the grocery later. I’ll probably opt for chicken para i can cook it later. I’d like that for my baon tomorrow.
Printing this now! Thanks!
Pag chicken, peterb, cooking time is so much shorter. And it’s tastier the next day for your baon! hehehehe
Hi,you recommend fresh pineapple. Is there a difference in taste with using the canned ones? thanks! I really think this dish is yummy
Yes, there is a difference. Fresh pineapple creates a creamier and richer sauce. Might not be too visible in a dish with a tomato based sauce but in dishes like pininyahang manok, the difference is marked. But visible or not, the resulting texture is different.
Maybe I missed it, but when excatly did you add the bayleaf? It was mentioned in the end to remove the bayleaf.When was it added? is it during the marinating part?
cooking this for christmas lunch .
thanks =)
LOL You add it before covering and simmering. I’ll edit the entry.
Finally got to cook this Connie yesterday for lunch! Di na to aabot tomorrow for my baon. hehe
I’ve cooked a lot from your site, and in my opinion, this is one of best! I’ve gotta write about this and how this dish will be one of my favorites! The only difference is i added baby carrots and used canned crushed and peeled tomatoes. I also used LKK Chicken Marinade and A1. Separately they smelled so good i was almost hesistant to combine them. Sarap talaga! Thanks!
peterb, perhaps next time, cook twice as much. Kasi, it really really is much better the following day. When my mother-in-law comes for a visit and she asks for the chicken version of this dish, I cook the day before, then, it’s really perfect on the day she arrives.
hi connie,
i usually just lurk in this site and review your fantastic recipes. but your new website layout is very beautiful, and i can’t allow myself not to commend it.
well anyways, i think i just did that so bye and till my next comment.
ryan
Thanks, Ryan. As the saying goes, “Content is king; design is queen.”
sarap po salamat…
hi connie,
i’m a newbie on your website.. i have to say all your recipes are so mouth watering! just a question about which steak sauce to use.. all your suggestions are readily available at my supermarket, but which one would you suggest gives the best flavour to the dish??
when you say lea & perrins, i’m assuming you are talking about worcestershire sauce?
thanks for your help! i look forward to reading & trying more of your fantastic recipes!
may
Yes, Worcestershire sauce.
Tried this recipe last night. I was not able to marinate the meat overnight though and had no bottled steak sauce so I had to improvise. I did put Worcestershire sauce and put some Calamansi juice in the marinate as well and mixed it with whatever I could find useful. It took a while to cook but the reaction at the table was worth it. Walang naguusap! Total Silence! That reaction tells it all. Thanks for this wonderful recipe Ms. Connie!
LOL! Sometimes, the best compliment is SILENCE.