As the state Department of Education moves forward with bringing local food items to the student lunch plate, it continues to provide one scratch-cooked meal a month to all public schools, using a locally grown ingredient.
The product this month: Maui Gold pineapple, which will be turned into a main dish, sweet and sour pork.
The ‘Aina Pono Hawai‘i State Farm to School program kicked off the series of dishes in December with locally raised beef, then continued with banana, papaya and ulu (breadfruit).
The recipe for the pineapple-pork dish is easy to pull off at home and is relatively healthful, with fresh ginger, bell pepper and onion joining the fruit and pork in the pot.
SWEET & SOUR PINEAPPLE PORK
By ‘Aina Pono Hawai‘i
- 2 tablespoons oil
- 2 pounds pork butt, cut into 1-1/2-inch cubes
- 3/4 teaspoon granulated garlic
- 3/4 teaspoon fresh ground ginger
- 1 teaspoon black pepper
- 1-1/2 cups vinegar
- 3/4 cup shoyu
- 3/4 cup brown sugar
- 1/2 cup pineapple juice
- 1 medium green bell pepper, cut into bite-size pieces
- 1/2 medium onion, cut into bite-size pieces
- 1 tablespoon cornstarch, mixed with 1 tablespoon water, for slurry
- 3 cups fresh pineapple, sliced into bite-size chunks
In large pot, heat oil. Add pork and season with garlic, ginger and pepper, then cook to a golden brown.
Combine vinegar, shoyu, brown sugar and pineapple juice. Add to pork.
Bring mixture to a boil, then turn heat down and simmer until pork is tender but not overcooked.
Add bell peppers, onions and slurry. Bring to a boil, then simmer a few minutes to thicken sauce.
Turn off heat and stir in pineapple. Serves 12.
Approximate nutritional information, per serving: 293 calories, 17 g total fat, 6 g saturated fat, 24 g carbohydrates, 1 g fiber, 10 g protein, 668 mg sodium.
