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Stir-Fried Pork, Shrimp and Pineapple (Padd Moo, Goong, Sapparod

Stir-Fried Pork, Shrimp and Pineapple (Padd Moo, Goong, Sapparod created by Ck2plz

Su-Mei Yu is chef/owner of my favorite Thai restaurant in my hometown of San Diego. Her cookbook, Cracking the Coconut, is one of the few I packed when I moved to Costa RIca. This dish is a great blend of flavors, you can adjust the chilies to your taste. Enjoy!

Ready In:
30mins
Serves:
Units:

ingredients

  • 2 tablespoons vegetable oil
  • 6 garlic cloves, lightly pounded
  • 6 ounces lean boneless pork, sliced across the grain into thin 3-inch strips
  • 2 cups fresh pineapple, cut into bite-sized chunks
  • 1 teaspoon sea salt
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce (namm pla)
  • 6 ounces medium shrimp, peeled and deveined
  • 4 -6 fresh red bird chiles or 2 -3 serrano chilies, sliced into thin slivers
  • 1 teaspoon thai white peppercorns, dry-roasted and ground
  • 10 sprigs cilantro, coarsely chopped

directions

  • In a 12 inch skillet, heat the oil over high heat for 1-2 minutes, or until it is very hot and just barely smoking. Add the garlic and cook, stirring and tossing until golden, about 15 seconds.
  • Add the pork and cook, stirring, until cooked through, about 2 minutes.
  • Add the pineapple chunks and cook, stirring, until darkened and soft, 1-2 minutes. Season with the salt, sugar and fish sauce and mix well.
  • Add the shrimp and cook, stirring, until pink, about 1 minute. Add the chiles and mix well.
  • Transfer to a serving plate and sprinkle with the ground peppercorns and the chopped cilantro. Serve immediately.
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RECIPE MADE WITH LOVE BY

@Jostlori
Contributor
@Jostlori
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"Su-Mei Yu is chef/owner of my favorite Thai restaurant in my hometown of San Diego. Her cookbook, Cracking the Coconut, is one of the few I packed when I moved to Costa RIca. This dish is a great blend of flavors, you can adjust the chilies to your taste. Enjoy!"
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  1. Ck2plz
    A quick and easy dish for a last minute dinner. Some of the family liked the shrimp and some just the pork. I used a heavy hand with red pepper chili flakes instead of the pepper. I loved the sweet and spicy flavors of the dish. Made for ZWT9 for the Gourmet Goddesses July 2013.
    Reply
  2. Ck2plz
    Stir-Fried Pork, Shrimp and Pineapple (Padd Moo, Goong, Sapparod Created by Ck2plz
    Reply
  3. Jostlori
    Su-Mei Yu is chef/owner of my favorite Thai restaurant in my hometown of San Diego. Her cookbook, Cracking the Coconut, is one of the few I packed when I moved to Costa RIca. This dish is a great blend of flavors, you can adjust the chilies to your taste. Enjoy!
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