Maiale AGRODOLCE all'ananas! Cucina cinese facile

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a basic alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is plant-based, while bouillon is an inexpensive alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common substitute.

Preheat the oven to 350°F (175°C).

Rub the pork roast with olive oil, salt, and black pepper.

Heat a skillet over medium heat and sear the pork roast on all sides until golden brown, about 4-5 minutes per side.

Remove the pork from the skillet and place it in a roasting pan.

In the same skillet, sauté diced onion, bell pepper, and carrot until softened, about 5 minutes.

Add minced garlic and ginger, cooking for another minute until fragrant.

Stir in soy sauce, brown sugar, and chicken broth, bringing to a simmer.

Pour the mixture over the pork roast in the roasting pan.

Arrange pineapple slices on top of the pork roast and secure with toothpicks if needed.

Cover the roasting pan with foil and bake for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).

Remove the foil and bake for an additional 20 minutes to caramelize the top.

Let the roast rest for 10-15 minutes before slicing.

In a small bowl, mix cornstarch with water to create a slurry and stir into the pan juices to thicken.

Serve the sliced pork with the thickened sauce and garnish with chopped green onions.

Cooking Techniques

Spice Level:

Allergens