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Sweet Sour Pork and Pineapple

Celery root is cooked until tender and acts as the starch for this dish. Topped with sweet and sour pork and pineapple stir fry.

Photo of Sweet Sour Pork and Pineapple

INGREDIENTS:

3 lb. 5 cups celery root, peeled, cut into 1-inch cubes
6 oz. 3/4 cup butter or margarine, divided
2 cups water
1 tablespoon salt, divided
1/4 cup milk
1 lb. (4 each) baby bok choy, trimmed and sliced lengthwise
2 teaspoons garlic cloves, minced
1-1/2 lb. cut in 1-inch cubes boneless pork loin
10 oz. (2 cups) DOLE® Frozen Pineapple Chunks, partially thawed
1/3 cup honey
2 tablespoons sherry vinegar
ground white pepper

DIRECTIONS:

  1. Melt 2 tablespoons butter in medium size saucepan.  Add celery root and cook 5 minutes, stirring to coat with butter.  Add water and 1-1/2 teaspoons salt; bring to boil.  Reduce heat; simmer, covered, 30 minutes or until tender.
  2. Strain, reserving 1/4 cup cooking liquid.  Puree in food processor with reserved cooking liquid, milk and 1 tablespoon butter.  Return to pan and keep warm.
  3. Saute garlic in 4 tablespoons butter in large skillet until tender.  Add bok choy and 1/2 teaspoon salt; cook over medium-high heat, stirring until just tender, 4 to 5 minutes.  Keep warm.
  4. Cook pork in remaining 5 tablespoons butter in large skillet over medium-high heat until brown and cooked through.  Remove with slotted spoon.  In same skillet add pineapple with juice, honey, vinegar and remaining 1 teaspoon salt; heat to boiling and reduce liquid slightly.  Return pork to skillet; heat.  Season with white pepper to taste.
  5. Serve the pork and pineapple mixture over the celery root puree with the bok choy along side.
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