Nutrition Facts
4 servings
4
Pork in caramel with pineapple and Thai rice
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Discover the recipe for Caramel Pork with Pineapple and Thai Rice, a delight for those who enjoy sweet and savory dishes! This exotic dish combines sweet and savory flavors: caramelized pork with pineapple served with Thai rice, perfect for awakening your taste buds. An innovative recipe that combines the tenderness of pork tenderloin, the juiciness of pineapple, and the subtle sweet notes of caramel.
Ingredients
800 Pork loin roast
10 Soy sauce (or flavor seasoning)
5 cloves Garlic
100 Powdered sugar
1 Oil
1 Butter
1 Pineapple pieces
3 cups Thai rice
Directions
1
Cut the roast into small cubes of 1.5 cm on each side, leaving as little fat as possible. Place the meat cubes in a mixing bowl. Peel and remove the germ from the garlic cloves, crush them, and add to the meat. Generously drizzle with soy sauce and mix well. Reserve in the refrigerator for at least 1 hour (the longer, the better! But do not exceed 5 hours).
2
In a saucepan (with a lid), heat a splash of oil and add the rice dry, stirring until it becomes translucent. Cover with water and let it cook down completely with the lid on. Taste the rice: if it is tender but there is still a bit of liquid, let it dry on very low heat. If it is not cooked enough, add a little water and continue cooking. Ideally, with caramel pork, the rice should be slightly sticky but not gluey.
3
Heat the oil and butter in a wok (or a skillet if unavailable) and add the marinated pork cubes to the skillet without the soy sauce or garlic cloves. Cook for 10 to 15 minutes over medium heat to render the meat. Then add the pineapple pieces and the powdered sugar, allowing them to caramelize; the caramel should coat the meat cubes and the pineapple pieces should become candy-like.
4
To finish, arrange the rice in a crown shape in a deep dish and place the caramel pork in the center. If there is a bit of sauce left in the wok, serve it in a small ramekin on the side for those who would like a little more soy caramel. Serve immediately. This dish reheats very well!
Ingredients
Ingredients
800 Pork loin roast
10 Soy sauce (or flavor seasoning)
5 cloves Garlic
100 Powdered sugar
1 Oil
1 Butter
1 Pineapple pieces
3 cups Thai rice
Directions
Directions
1
Cut the roast into small cubes of 1.5 cm on each side, leaving as little fat as possible. Place the meat cubes in a mixing bowl. Peel and remove the germ from the garlic cloves, crush them, and add to the meat. Generously drizzle with soy sauce and mix well. Reserve in the refrigerator for at least 1 hour (the longer, the better! But do not exceed 5 hours).
2
In a saucepan (with a lid), heat a splash of oil and add the rice dry, stirring until it becomes translucent. Cover with water and let it cook down completely with the lid on. Taste the rice: if it is tender but there is still a bit of liquid, let it dry on very low heat. If it is not cooked enough, add a little water and continue cooking. Ideally, with caramel pork, the rice should be slightly sticky but not gluey.
3
Heat the oil and butter in a wok (or a skillet if unavailable) and add the marinated pork cubes to the skillet without the soy sauce or garlic cloves. Cook for 10 to 15 minutes over medium heat to render the meat. Then add the pineapple pieces and the powdered sugar, allowing them to caramelize; the caramel should coat the meat cubes and the pineapple pieces should become candy-like.
4
To finish, arrange the rice in a crown shape in a deep dish and place the caramel pork in the center. If there is a bit of sauce left in the wok, serve it in a small ramekin on the side for those who would like a little more soy caramel. Serve immediately. This dish reheats very well!
Notes
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bulbul_03
For the rice, it is translucent at first, but then becomes white; that's when it's time to add water/broth. I have been practicing this cooking method for over 40 years. -
T.co2lo
Too sweet with 100g of sugar, I recommend 50g at most. I also deglazed with balsamic vinegar, which works well in the recipe. Otherwise, it's a very good recipe. -
Andr?e
Very good recipe Thank you -
Griotte
Easy and good -
Anémone
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