Prep 15 mins
Cook 15 mins
The following recipe calls for boiling the pork, which removes even more fat from the already lean pork filet. The sauce is practically fat free. You can also prepare this dish substituting cooked chicken, beef, fish, or shellfish for the pork. Recipe is from Club Med 1. Club Med 1 is the world’s largest sailboat, over 600 feet of luxury, designed to take guests to the islands of their fantasies.
- 3 tablespoons vegetable oil
- 2 tablespoons finely chopped peeled fresh ginger
- 1 tablespoon finely chopped garlic
- 1 cup coarsely chopped carrot
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped green bell pepper
- 1 cup crushed pineapple in juice
- 1⁄4 cup white wine vinegar
- 1 tablespoon sugar
- 1⁄2 tablespoon fresh ground black pepper or 1⁄2 tablespoon white pepper
- 1 1⁄2 cups ketchup
- 1⁄2 cup pineapple juice or 1⁄2 cup water
- 2 1⁄4 lbs boneless pork filets, cut into bite-sized cubes, at room temperature
- cooked rice, for serving
- In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes—until the green peppers lose their rawness, but aren’t cooked thoroughly.
- Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
- Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
- Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open—if it’s not pink inside, it’s done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
- Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6.
- NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
- Burt Wolf * Eating Well.