Sticky Pork Pineapple Hotpot Recipes

Steps:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
• Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
• Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine all ingredients (except the pork chops and vegetable oil) and set to the side.
• Heat the oil in a heavy bottom oven proof skillet until the oil shimmers.
• Pat the chops dry and add them to the hot pan.
• Cook for two minutes on the first side, flip the chop and cook for an additional minute.
• Transfer the chops to a plate.
• Pour the excess oil out of the pan (but don't wipe the pan out).
• Add the sauce mixture, scrape up the browned bits on the bottom of the pan.
• Simmer the sauce over medium heat, stirring frequently until sauce is thick and glossy, about 4- 5 minutes.
• Take the pan off the heat and add the pork chops to the pan, turning to coat in the sauce.
• Place the skillet in the oven and cook for 15 minutes.
• Spoon the sauce on top of the pork chops and serve.

Steps:

• Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork over a high heat for 10-12 mins or until the cubes are well caramelised. Use a slotted spoon to remove the pork from the pan and set aside. Tip out almost all of the oil, reserving just enough to fry the onion and garlic.
• Turn down the heat slightly and fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add the vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil, then turn down to a simmer, cover and cook for 50 mins.
• Meanwhile, in another pan, melt the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk - you may need to do this in batches. Add the pineapple to the pork once the meat is cooked (along with 50ml water if it looks a little dry) and cook for a further 20 mins, uncovered, until the sauce is thickened. Serve with rice.