Sweet-Sour Pork and Pineapple
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Credit: Winning recipe in the 2008 DOLE Culinary Student Competition, submitted by Craig Growney, student at The Culinary Institute of America, Hyde Park, N.Y.
The National Culinary Review, March 2010
Ingredients
6 oz. unsalted butter, divided
3 lbs. celery root, peeled, cut in 1-inch cubes
2 cups water
1 T. salt, divided
¼ cup milk
2 t. minced garlic
1 lb. (4) baby bok choy, trimmed, sliced crosswise
1½ lbs. boneless pork loin, trimmed, cut in ¾-inch to 1-inch cubes
10 oz. Dole Fresh Frozen Tropical Gold® pineapple chunks, thawed, with juice
¹/3 cup honey
2 T. sherry vinegar
White pepper, to taste
Instructions
1. Melt 2 T. butter in medium-size saucepan. Add celery root; cook for 5 minutes, stirring to coat with butter. Add water and 1½ t. salt; bring to a boil. Reduce heat; simmer, covered, for 30 minutes or until tender.
2. Strain, reserving ¼ cup cooking liquid. Purée in food processor with reserved cooking liquid, milk and 1 T. butter. Return to pan; keep warm.
3. In 4 T. butter in larger skillet, sauté garlic until tender. Add bok choy and ½ t. salt; cook over medium-high heat, stirring until just tender, 4-5 minutes. Keep warm.
4. In remaining butter in large skillet, cook pork over medium-high heat until brown and cooked through. Remove with slotted spoon. In same skillet, add pineapple with juice, honey, vinegar and remaining salt. Heat to boiling; reduce liquid slightly. Return pork to skillet; heat. Season with white pepper.
5. Serve pork and pineapple mixture over celery root purée; place bok choy alongside.
Yield
4 servings
Tags
Main Dish, Pork, The National Culinary Review
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