Hi. I'm Becky, and I love to eat. 

Spicy Pineapple Orange Ginger Pork

Spicy Pineapple Orange Ginger Pork

Pork, an often forgotten main dish in my house hold. I think of dry pork chops instead of juicy ham or the slow cooked pulled variety...I had a jumbo 6 pound pork loin taking up a ton of real estate in my freezer that I had bought on an unplanned whim due to the excellent price, so it was time to thaw it out and figure out what to do with it. I was in the mood for a sweet and sour filthy dirty serving of deep fried Chinese goodness.... but instead, settled on this clean, light and fruity pineapple orange pork! Close enough.... Pork loin is fairly lean, very affordable and rings in at about 70 calories per ounce. That makes this mild meat an easy base for any dish, especially ones that are dressed with full sauces instead of just spices. 

This recipe was designed for my new pressure cooker, though it could be easily adapted to a crockpot or dutch oven method, use whatever you have on hand, no need to buy new equipment for this one. 

This clean Asian inspired dish has a sweet and spicy ton to it from the pineapple, peach, orange and maple syrup combo. I was conservative on the spice with the chili powder, so be sure to adjust the heat depending on your taste. This make a big old pot when you're done, so serve it up to the whole family and enjoy the left overs.Let me know how it goes, or how you adapt it and improve it. Please share :) 

Spicy Pineapple Orange Ginger Pork 

  • 3 lbs pork loin, cubed
  • 1 sweet white onion, roughly cut
  • 2 tbsp orange zest (about 2 medium navel oranges)
  • 1/2 cup fresh squeezed orange juice (about 2 medium navel oranges)
  • 2 tbsp chicken bouillon paste or cubes, dissolved in 2 cups warm water. 
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 3 tbsp pureed ginger
  • 1 tbsp pureed garlic
  • 2 tbsp soy sauce
  • 1/2 tsp chili powder
  • 1/8 tsp ground cloves
  • 1/4 tsp nutmeg
  • 3 tbsp pure maple syrup
  • 2 tbsp coconut flour
  • 1 398 ml canned peaches (packed in water, strained)
  • 1 398 ml canned pineapple (packed in water, strained)

Cut approximately 3 lbs of pork loin into 1x1" cubes, set aside. Dissolve chicken bouillon cubes or paste in warm water in medium bowl. Add in sesame oil, pureed ginger, pureed garlic, soy sauce, chili powder, ground cloves, nutmeg and maple syrup. Stir well and set aside. 

Roughly chop the white onion, and place into medium bowl. Add in zest and fresh juice from 2 navel oranges, strain peaches and pineapple and add to bowl. 

In a large sauce pan, heat olive oil to med - high temperature. Add in pork cubes and sear on each side until slightly brown. Transfer pork and remaining oil to pressure cooker. Add in onions and orange mixture, and fruit. Pour liquid over top and stir.

Attach pressure cooker lid as instructed, and allow to come to temperature over high heat. Once cooker begins to whistle, turn down to medium temperature and cook for 20 minutes. Once timer is up, remove from heat, release steam and place in cold bath until pressure indicator drops; be sure to follow the instructions for your specific pressure cooker. Open cooker and strain our pork, place pork into covered dish and set aside. Transfer liquid and remaining ingredients to food processor and blend on high until all chunks of fruit and onion and smooth and pureed. Transfer back to large sauce pan which you seared the pork in and turn to medium temperature.  Add in 2 tbsp coconut flour and whisk until slightly thickened. Remove from heat and pour sauce over pork, serve over rice and top with green onions and sesame seeds if desired. 

Nutritional Information

Calories for entire batch: 4750 | Carbs for entire batch: 146g | Fats for entire batch: 233g | Proteins for entire batch: 377g

Makes 12 3/4 cup servings, including sauce |Serving Size: 3/4 cup | Calories per serving: 395 | Carbs per serving: 12g | Fats per serving: 320g | Proteins per serving: 31.5g

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