HAWAIIAN PINEAPPLE-PORK STEW
When you toss pineapple, butternut squash, pork, onions and BBQ sauce in the slow cooker, yumminess will naturally emerge. This stew is case in point.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Place meat in slow cooker; top with squash, pineapple, onions and barbecue sauce. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Add spinach to ingredients in slow cooker; mix well.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 24 g, Protein 20 g
SPICED PINEAPPLE PORK
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Provided by Jane Hornby
Categories Dinner, Main course
Time 17m
Number Of Ingredients 9
Steps:
- Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
- Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.25 milligram of sodium
APPLE AND PORK STEW
This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.
Provided by LIZZY217
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
- Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
- Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.
Nutrition Facts : Calories 617 calories, Carbohydrate 41.7 g, Cholesterol 87.8 mg, Fat 28 g, Fiber 4.9 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 1342.9 mg, Sugar 8.7 g
PORK AND APPLE STEW
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
- Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).
Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g
STICKY PORK & PINEAPPLE HOTPOT
Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins - they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.
- Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.
- Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
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