Ingredients
1 pound thinly sliced pork chops or pork shoulder (omit for vegetarian version)
1 can pineapple rings or 1 fresh pineapple , carved & sliced into thin strips.
1/2 cup vegetable or grape seed oil
1 tablespoon sugar
4 tablespoons fish sauce or soy sauce
3 tablespoons pineapple juice w/ about 2 1″ inch pineapple cubes crushed in juice
2 cloves crushed garlic
1 teaspoon grated or crushed ginger
1/2 teaspoon salt
Lettuce
cucumbers
mint
shredded carrots
Pineapple dressing/dip
1 clove crushed garlic
1/4 cup water
2 tablespoons grape seed oil
4 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon chili flakes
4 table spoons pineapple juice
2 tablespoons minced pineapple
Preparation
- Marinade : In bowl or plastic bag, mix sugar, fish/soy sauce, pineapple juice & crushed pineapple cubes, garlic , ginger and salt. Add pork , let marinade for about 20 minutes. For vegetarian version, us this same mixture to marinade pineapple slices for about 20 minutes.
2 . Make dressing\dip. In blender, add garlic, water, grape seed oil, soy sauce, sugar, chili flakes, pineapple juice and minced pineapple. Blend well.
Wash lettuce, herbs, slice cucumbers & carrots.
In hot pan, cook pork on each side for about 1 minute or until cooked. For pineapple, quickly sear each side of pineapple slices for about 30 seconds, or until light brown crust appears. Remove from heat, let cool.
5.Assemble lettuce , pork, pineapple chunks and toss with dressing.
