Pork-Pina Steak

DSCF7165 (640x479)I’m really not a big fan of the pineapple. I know many Filipinos living abroad who make their annual pilgrimages back to their homeland miss the fruit stands that line along the busy highways heading to their respective provinces and stop on the dime once they see the pineapple popping-out on the display stands.  Mr. Mekeni Mekeni (remember him?) has told me his adventures and misadventures into the forest filled with wild fruits and animals and have mentioned this particular story countless times and repeatedly says how much he misses them. He loves his fruits, too, but like many of those who has passion for the wild and the exotic and who enjoys food suffers from gout, just like many others. Anyway, going back,  fruit stopovers are part of the road trip and  is always expected, and one or the other, passengers have to endure under the heat and wait until everybody had had their take on the pina.  I never bought any and if I did, I went for the snacks to match my booze. I enjoyed the late lunch or ‘merienda’ stopovers  though more than the highway-stop-and-let’s-buy-a-pineapple-by-the-fruit-stand practice.

I’ve only had the chance to work with fruits when I worked as a Kitchen Helper back in 2005 doing fruit baskets using cookie cutters and skewers. I later advanced to doing platters in breakfast and brunch kitchens for several more years and that was about it. From then on, I have never touched a single fruit in the supermarket ever again. I see it everyday at work and seeing it more in my apartment, specially in my tiny fridge, only reminds me of the routine I have to endure for the next week or so specially if it was a holiday coming. I always went for the greasy, spicy stuff as usual.  I’m improving though. I have recently been eating pears and grapes although it’s not as much as it’s required based on the food pyramid. At any rate, it’s back on my table, and that’s the bottom line.

Pork, however, is one of my favourite protein, and pork with pineapple is a  dish that made my clients, who btw are on walkers and canes, to throw them aside and dash to the cafeteria for dinner (It’s true!).  I was in total disbelief. It was either hunger or strong craving for  something extremely sweet and fatty that jolted them out of their seats and make a run for it. I find it intriguing and sometimes funny. Moreover, this dish has also been bugging me for days and I just had to make it even if I’ve made it about a thousand times.  I tweaked it a bit to let the sauce stand-out and discarded some ingredients that were expected of a Filipino Pork-Pina Steak.  I also used thinly sliced Porkloin  (on sale!) for quick-grilling and easy marinating.

Marinade:

  • Pineapple Juice
  • Brown Sugar
  • Light Soy Sauce
  • Worcestershire Sauce (just a touch)
  • Sea Salt & Ground Black Pepper

Sauce:

  • Pineapple Juice
  • Pineapple Chunks
  • Brown Sugar
  • Pork Drippings (juice that settled after grilling)
  • Light Soy Sauce
  • Curry Powder (not a lot)
  • Green Onion, finely  minced
  • Cornstarch Solution (as a thickening agent)
  • Sea Salt & Ground Black Pepper (to taste)

Combine all ingredients in the marinade and marinate the pork loins overnight.  Set the grill pan on high and cook the loins to medium or to desired doneness.  Tent with a tin foil and let it rest for several minutes. Save the drippings for the sauce later.

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Throw the pineapple juice and chunks in a sauce pan on low heat and slowly incorporate the other ingredients (including the pork drippings that has set down while resting). Set the stovetop on high and thicken with cornstarch solution. Set aside to cool.

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Set the loins on the plate and cover with the sauce. Voila!

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