Stir-Fried Pork and Pineapple Recipe (2024)

I made this with dried sh*takes instead of wood ears and added baby bok choy, bell pepper and the whole bunch of scallions because I like lots of vegetables in Chinese food. Wary of the amount of sugar called for, I used seasoned rice vinegar instead and did not add sugar or salt, and it was perfect. I also changed the technique, cooking the pork tenderloin and ginger first, removing, then doing the vegs and returning the meat at the end. Very good.

I made this 2 nights in a row (I had 1 lb pork). First night it turned out very watery. I think the author meant for some of the cornstarch used to coat the pork to dislodge and blend with the sauce enough to lend some viscosity---it did not. Tonight, I added a touch of cornstarch (maybe 1/2 teaspoon) to the sauce. Stir fried the pork & ginger, added the veggies, tossed briefly, and then stirred in the sauce until it glazed the contents of the wok. Much better done my way. 4 STARS.

Used red and green peppers instead of black fungus. Also used left-over cooked pork tenderloin. Absolutely delicious! Amazing flavor and very quick.

The black fungus adds different texture but not much else. (My black mushrooms didn't look at all like those in the accompanying photo.) The amount of pineapple given is in error. One cup of cut up fresh pineapple weighs only about 4 oz., no where near 8 oz. I went with 1 cup and thought it could have used somewhat more but not double that amount.

Delicious and quite simple. I used red and orange bell peppers in place of mushrooms. I split the dish mid-cooking, adding chili to one batch and leaving the other plain for our 2- and 4-year olds. Everyone loved it. Two weeks later, and my 4yo is still talking about it. Added to the rotation.

Like nearly everyone else I used this recipe as a jumping off point. I believe that only in America would a Chinese dish be 99% meat. What’s missing is the recipe for the vegetables. Also, note: put the initial corn starch in a sealable plastic bag, add the chopped pork and smoosh it around until all the pork is coated. Then add the marinade mixture. The pork will sear & get crusty without the excess oil, etc. of twice fried.

So basically you made a different recipe altogether.....

On the advise of others, I added baby bok choy and yellow/red peppers. I also added baby portobello mushrooms. Very delicious. I will cut the sugar next time.

I'm an old hand at Chinese cooking, and many of my Chinese cookbooks describe "light" soy sauce as saltier than "dark", and, BTW, Japanese soy sauces are traditionally of the "dark" variety. For example, Kikkoman regular soy has 920 mg sodium in 1 TB, and Koon Chun Light Soy Sauce has 1090 mg in 1 TB. Kikkoman is a superb quality soy sauce, with great flavor and rich color. But it will taste less salty than a Chinese "light".

This was a hit! Delicious flavor, though I would recommend omitting the salt as others have already mentioned. We also cut down the amount of chili pepper by half and it had the perfect level of heat for our taste. We also added onions for some crunch. We are already planning on making it again next week!

Like others I skipped the wood ears and added more vegetables: red and yellow peppers, snow peas and shiitake mushrooms. I used honey instead of sugar, and afterwards I added chopped cilantro. This is a keeper.

Made this with tempeh

Between the pineapple and the sugar this dish is just way to sweet

I’m not sure what happened but the saltiness made it barely palatable. I followed the directions but doubled everything as I had purchased twice the amount of pork. The base flavors were incredibly delicious but next time, I will use half of the salt…if any, since there’s already soy in the marinade and the sauce. Loved the Asian flavors!! Yum!

Put the pineapple in before the other veggies so it caramelizes

Used red bell pepper in pace of the cloud ears and provided coconut rice with cilantro and cashews on the side. Very tasty.

Well, I’m one of those readers who didn’t follow the recipe. (I blame being a sleep-deprived parent with not enough attention span even for this simple set of instructions.) But I just wanted to share a comment that I used the vinegar soy sugar sauce and basically threw that into a stir fry with the pork & pineapple, plus broccoli, orange bell peppers, the ginger and garlic, and it was great. My conclusion is that pork pineapple that sauce sings and the rest is gravy, so to speak.

I added to the marinade 1 tablespoon of sweet vermouth, a teaspoon of minced ginger, a teaspoon of minced garlic, and a splash of orange juice. I followed someone else’s suggestion to take the pork out and cook the veggies, then added the pork back, added the pineapple and added the sauce with a bit of cornstarch. Glad I did because the bok choi and mushrooms I added created a lot of water. Forgot the scallions and skipped the spice, absolutely delicious. Keeper.

Used more peppers various colors, no fungi. Delicious.

You can replace the salt with fish sauce. When heated, the fishiness is tamed in fish sauce and it is a good substitute for salt.

I made this pretty much as the recipe said. I used dried mushrooms, and I added 1/2 red sweet pepper sliced thin. I think I put a little too much of the hot red pepper. It got our attention, but I though it was very good, aI served it over rice, and www thought it was delicious. Will make again.The pork was cooked, but also still tender.

Used roasted Porcini, added some shaoxing wine to the marinade, did the red bell peppers. Cut up a fresh pineapple. Oh, dear. My next-to-last meal. Need to find out more about Hakkas.

Really good! I used regular mushrooms and added fresh cilantro at the table. The pineapple was a nice touch.

I replaced the black fungus and fresh chile with 2 poblanos and about a half teaspoon of dried chile flakes; I added them after the pork but before the other ingredients. This is a dish that requires heat to balance its sweetness and acidity. Having run out of rice, I served this alone, and it was perfect. Fresh pineapple is a must.

Wife loves it. I ran out of ginger but it's still really good. Used less salt and soy sauce because of personal taste. (Depends on the soy sauce you use, some might be much more saltier than another)Next time I'll have the pine apple in for longer to soften it, or cut into smaller pieces.

Everyone in the family loves this dish. Used sh*takes instead of wood ear mushrooms.