Thai-Style Pork with Pineapple – Sybaritica

Thai-Style Pork with Pineapple combines two naturally complimentary ingredients in the hot and sour flavours of Thailand’s famous Tom Yum Soup.

• ½ lb. Pork Tenderloin sliced crosswise into bite-size pieces;
• 1 – 1 ½ cups fresh Pineapple pieces cut about the same size as the Pork;
• 1 Red Bell Pepper cut into chunks;
• ½ cup Flour;
• 2 ½ tbsp. Sugar;
• 1 ½ tbsp. Tom Yum Soup Paste;
• Salt and Pepper.

• Season the pork slices with salt and pepper and then dredge them in the flour, shaking off any excess.
• Heat a cup of oil in your wok over moderate heat and quickly fry the pork, removing the pieces to a bowl after draining.
• Toss the pineapple chunks with a teaspoon of the sugar, coat in flour, and fry in the hot oil until just barely beginning to brown. Remove to a bowl separate from the pork.
• Drain all but two Tablespoons of oil from the wok and quickly fry the red pepper pieces until softened.
• Add in the sugar and Tom Yum Paste and, as soon as the aroma rises, add back the pork and the pineapple.
• Continue to fry and stir until all is heated through and plate for immediate service, garnishing with sliced scallion if desired.