Pineapple Pork Stir-Fry

Ingredients

• Savory Soy-Ginger Sauce:
• 1/3 cup low-sodium soy sauce
• 2 tbsp pineapple juice (reserved from canned or fresh pineapple)
• 2 tbsp honey (or light brown sugar)
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• Pork & Vegetables:
• 1.25 lbs pork loin (or pork tenderloin), cut into 1/2-inch thick strips
• 1.5 tbsp avocado oil (or high-heat vegetable oil), divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 red bell pepper, cored and cut into 1-inch chunks
• 1 green bell pepper, cored and cut into 1-inch chunks
• 1 cup fresh or canned pineapple chunks (drained, reserve 2 tbsp juice)
• 3 green onions, sliced into 1-inch pieces
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• Serving:
• 3 cups cooked jasmine or white rice (warm)
• 1 tsp toasted sesame seeds (for garnish)

Equipment

• 12-inch matte-black wok (or large high-sided skillet)
• Small whisk and mixing bowl
• Wok spatula or wooden spoon
• Chef's knife and cutting board

Instructions

1. Whisk together the low-sodium soy sauce, reserved pineapple juice, honey, rice vinegar, cornstarch, and toasted sesame oil in a small bowl until smooth.
2. Season the sliced pork loin strips with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a mixing bowl.
3. Heat 1 tablespoon of avocado oil in a 12-inch matte-black wok over high heat until shimmering.
4. Add half of the seasoned pork strips to the hot matte-black wok in a single layer and sear for 2 to 3 minutes, stirring occasionally, until browned on the edges.
5. Transfer seared pork to a warm plate and repeat with the remaining pork, transferring it to the plate once golden-brown.
6. Add the remaining 1/2 tablespoon of avocado oil to the matte-black wok, then add red bell pepper, green bell pepper, and pineapple chunks.
7. Stir-fry peppers and pineapple in the matte-black wok over high heat for 3 to 4 minutes until pepper edges are vibrant with light charred spots.
8. Stir in minced garlic, grated ginger, and sliced green onions, cooking for 45 seconds until aromatic.
9. Return seared pork and juices to the matte-black wok with the vegetables and pineapple.
10. Pour whisked soy-ginger sauce into the bubbling matte-black wok, stirring for 1 to 2 minutes until sauce thickens into a glossy glaze, then serve over warm jasmine rice with sesame seeds.

Process Visuals

Step 1 - Whisking Stir-Fry Sauce: A top-down overhead shot of a cream stoneware bowl with soy sauce, honey, rice vinegar, and cornstarch being whisked into a smooth glaze next to the matte-black wok. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 2 - Batch Searing Pork in Wok: A 45-degree angle shot of seasoned pork strips searing in a 12-inch matte-black wok with steam rising as a wooden spatula turns them. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 3 - Stir-Frying Peppers and Pineapple: An overhead flat-lay shot of red bell pepper, green bell pepper, and pineapple pieces stir-frying in the matte-black wok with glossy edges. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 4 - Adding Aromatics: A close-up 45-degree angle shot showing minced garlic, grated ginger, and green onions added to the center of the matte-black wok. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 5 - Thickening Sauce with Pork: An overhead shot of the matte-black wok filled with pork, peppers, pineapple, and green onions coated in thick amber soy-ginger glaze. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware bowl of white rice nearby; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Hero Shot

A vertical 2:3 crop cookbook cover hero shot of Pineapple Pork Stir-Fry served over jasmine rice in a cream stoneware bowl alongside the matte-black wok. Tender pork, bell peppers, pineapple, and scallions are coated in a glossy soy-ginger glaze and sprinkled with toasted sesame seeds. Shot at a 45-degree angle. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Chef's Tips

• Batch Cooking Pork: Sear pork in two batches in the matte-black wok to ensure high heat browns the exterior rather than steaming the meat.
• Pineapple Choice: Canned pineapple chunks in 100% juice work conveniently; reserve the juice for the sauce.
• Mise en Place: Prepare chopped ingredients and whisk the sauce before turning on the heat for smooth stir-frying.

Nutrition Estimate (per serving)

• Calories: 494 kcal
• Protein: 34 g
• Carbs: 58 g
• Fat: 14 g