Honey Garlic Pork and Pineapple Skillet

Ingredients

• 1300 g Fresh pineapple(300g)
• 2150 g Red bell pepper(150g)
• 315 g Garlic(15g)
• 485 g Pure honey(85g)
• 560 ml Low-sodium soy sauce(60g)
• 615 ml Apple cider vinegar(15g)
• 715 ml Toasted sesame oil(14g)
• 85 g Fresh ginger(5g)
• 9680 g Pork tenderloin or loin chops(680g)
• 1015 g Cornstarch(15g)
• 115 g Garlic powder(5g)
• 125 g Onion powder(5g)
• 136 g Kosher salt(6g)
• 143 g Black pepper(3g)
• 1530 ml Neutral cooking oil(27g)
• 1610 g Green onions(10g)
• 175 g Cilantro(5g)
• 185 g Toasted sesame seeds(5g)
• 19300 g Steamed white rice or quinoa(300g)

Instructions

1. 1Toss the pork cubes in a bowl with cornstarch, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. 2In a small jug, combine the honey, soy sauce, vinegar, ginger, and sesame oil; set aside for later.
3. 3Heat oil in a large skillet over medium-high heat and cook the pork until golden brown on all sides.
4. 4Add the red bell peppers to the skillet and cook for 2–3 minutes until they start to soften.
5. 5Stir in the pineapple chunks and cook for another 2 minutes until they develop a slight char.
6. 6Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. 7Pour the prepared honey garlic sauce into the skillet and bring to a gentle simmer.
8. 8Toss everything continuously for 2–3 minutes until the sauce reduces into a thick, sticky glaze that coats the pork and fruit.
9. 9Ensure the pork is cooked through and the pineapple is tender and warm.
10. 10Remove from heat, top with green onions and sesame seeds, and serve immediately over a bed of rice.