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Description
This recipe is courtesy of Healthy Nibbles.
Ingredients
US|METRIC
4 SERVINGS
- 16 oz. boneless pork shoulder
- 1 1/2 Tbsp. soy sauce (use tamari if gluten-free)
- 1 tsp. sesame oil
- 1 1/2 tsp. kosher salt
- 1/2 tsp. granulated garlic
- 2 Tbsp. egg (beaten)
- 3/4 cup panko (plus more if needed, or other textured breadcrumbs)
- 5 Tbsp. ketchup
- 3 Tbsp. honey
- 3 Tbsp. rice vinegar (replace with white distilled vinegar or apple cider vinegar if unavailable)
- 1 Tbsp. sambal oelek (optional)
- 1/2 tsp. paprika
- 2/3 cup water
- 3/4 tsp. cornstarch
- 1 1/2 Tbsp. neutral-flavored oil
- 1/2 large green bell pepper (diced)
- 1/4 large yellow onion (diced, about 2/3 cup)
- 1 cup pineapple chunks (4-4.5 ounces, fresh or canned)
- toasted sesame seeds (for garnish, optional)
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Directions
- Trim off any thick layers of fat along the sides of the piece of pork shoulder. Cut the pork into small cubes, about 1-inch in size. Do not cut the pieces too large, as it will affect the cook time of the dish. Transfer the pork pieces to a bowl.
- Add the soy sauce, sesame oil, kosher salt, and granulated garlic (or garlic powder) to the bowl with the pork. Mix the seasonings and the meat together well. Set the meat aside while you prepare the sauce.
- In a bowl, add the ketchup, honey, rice vinegar, sambal oelek if using, salt, and paprika. Add most of the water, reserving about 1 or 2 tablespoons for later. Mix the sauce ingredients to combine. Mix the reserved water with the cornstarch. (Cornstarch settles to the bottom over time, so you’ll need to stir the cornstarch slurry again later.) Set the ingredients for the sauce aside.
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