If you close your eyes while tasting the wonderful flavor of this pork & pineapple stew, you almost imagine being in Thailand. It is simple and delicious.
INGREDIENTS:
7 oz. lean pork (cut into 2" square pieces)
2 cups chicken stock (may be substituted with water)
½ cup pineapple (cut into 1" square pieces)
½ cup olive oil
1 tsp. wheat flour
INGREDIENTS FOR MARINADE SAUCE:
1 tbsp. thin (or light) soy sauce
1 tbsp. calamansi liquid seasoning (I prefer Maggi brand)
1 tbsp. palm sugar
2 tbsp. ketchup
1 tsp. chopped garlic
1 tsp. ground coriander
PREPARATION:
1. Mix the marinade ingredients together to make the marinade.
2. In a medium bowl, marinate the pork for 1-2 hours.
3. In a wok, heat the olive oil using a medium heat setting.
4. Add the pork and stir until the pork is golden brown, then transfer to a pot.
5. Add chicken stock and pineapple to the pot and heat using a low heat setting.
6. Cook until about ½ cup of chicken stock is remaining in the pot.
7. Mix the wheat flour with a small amount of water, then it pour into the pot and stir for a few seconds, then turn off the heat.
8. Empty the contents of the pot into a serving bowl, garnish with coriander leaves and serve with steamed rice. Add vegetables or boiled egg as desired.
Makes 2 Servings
