Red-Braised Pork with Fresh Pineapple

1. 1

   In a carbon-steel, stainless-steel, or coated aluminum wok, heat the oil over high heat until just smoking.

2. 2

   Add the pork in three batches and brown on all sides.

3. 3

   Remove the meat to a plate.

4. 4

   Add the ginger and scallions, and stir-fry for 30 seconds.

5. 5

   Return the pork to the pan.

6. 6

   Reduce the heat to medium and add the tangerine peel, five-spice powder, sherry, soy sauce, sugar, and water.

7. 7

   Bring to a boil, reduce the heat to low, then cover and simmer for 30 minutes.

8. 8

   The dish may be prepared up to this point and frozen.

9. 9

   Add the pineapple chunks and continue cooking for another 15 to 20 minutes, until the meat is tender when pricked with a fork.

10. 10

    Using a slotted spoon, remove the pork and pineapple to a serving platter.

11. 11

    Add the cornstarch mixture to the sauce, bring to a boil, and cook for 1 minute, until the sauce thickens.

12. 12

    Pour the sauce over the pork and serve.

* Per serving · 4 servings · Values may vary.