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🍍 Grandma-Style Pineapple Caramelized Pork<\/p>\n
🥩 Ingredients<\/strong><\/p>\n 1 to 1.5 kg pork loin or pork shoulder (cut into chunks or slices)<\/p>\n 1 can pineapple chunks (keep the juice)<\/p>\n 1 medium onion (sliced)<\/p>\n 3\u20134 cloves garlic (minced)<\/p>\n 2\u20133 tbsp brown sugar (or honey)<\/p>\n 3 tbsp soy sauce<\/p>\n 1 tbsp vinegar (apple cider or white)<\/p>\n 1 tbsp ketchup or tomato paste (optional, for richer glaze)<\/p>\n 1 tsp black pepper<\/p>\n 1 tsp paprika or mild chili (optional)<\/p>\n 2 tbsp oil<\/p>\n Salt to taste<\/p>\n 👩🍳 Instructions<\/strong><\/p>\n 1. Brown the pork<\/p>\n Heat oil in a large pan.<\/p>\n Season pork with salt and pepper.<\/p>\n Sear until golden on all sides (this builds flavor).<\/p>\n 2. Build the base<\/p>\n Add onion and garlic, cook until soft.<\/p>\n [adinserter block=”4″]<\/p>\n <\/p>\n Stir in soy sauce, vinegar, pineapple juice, and brown sugar.<\/p>\n Let it simmer for a few minutes until slightly thickened.<\/p>\n 3. Add pineapple + bake (or simmer)<\/p>\n Add pineapple chunks.<\/p>\n Transfer everything to a baking dish (or keep in pan if stovetop cooking).<\/p>\n Cover with foil.<\/p>\n 4. Slow cook for caramelization<\/p>\n Bake at 180\u00b0C (350\u00b0F) for 45\u201360 minutes (or simmer on low heat 50\u201370 minutes)<\/p>\n Uncover for last 10\u201315 minutes so the sauce becomes sticky and caramelized.<\/p>\n 5. Serve<\/p>\n Serve hot over white rice.<\/p>\n Spoon extra caramelized sauce on top.<\/p>\n 🍯 What makes it special<\/p>\n The magic is the pineapple juice + brown sugar reducing into a sticky glaze, which coats the pork and gives that sweet-savory \u201cgrandma-style\u201d flavor.<\/p>\n <\/p>\n [adinserter block=”5″]<\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”3″] 🍍 Grandma-Style Pineapple Caramelized Pork 🥩 Ingredients 1 to 1.5 kg pork loin or pork shoulder…<\/p>\n","protected":false},"author":1,"featured_media":2361,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/1035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1035"}],"version-history":[{"count":1,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/1035\/revisions"}],"predecessor-version":[{"id":1906,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/1035\/revisions\/1906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/2361"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}