Pork & Pineapple Stir-Fry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork & Pineapple Stir-Fry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork & Pineapple Stir-Fry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 1/2 pound boneless pork loin, cut
• into strips
• 1/2 fresh pineapple - peeled,
• cored and cubed
• 1 fresh red chile pepper, seeded
• and chopped
• 1 cup trimmed snow peas
• 1/4 cup plum sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 minutes, or until onion has softened slightly

Step 2: Technique & Execution

Remove from pan, and set aside

Step 3: Technique & Execution

Stir-fry pork strips in one or two batches for 1 to 2 minutes, or until the pork is just cooked

Step 4: Technique & Execution

Allow pan to reheat before cooking next batch

Step 5: Technique & Execution

In the hot wok, stir-fry the pork and onions with pineapple, red pepper, snow peas, and plum sauce; stir-fry for about 2 to 4 minutes, or until peas have softened slightly.