Prize Winning Polynesian Pork Over Rice
Transport your taste buds to the tropics with this Prize Winning Polynesian Pork Over Rice, a sweet and savory dish perfect for family dinners or special occasions. Tender cubes of pork shoulder are seared to perfection, then simmered in a luxurious sauce made from tangy pineapple juice, soy sauce, and brown sugar, with aromatic notes of fresh ginger and garlic. Vibrant red bell peppers, juicy pineapple chunks, and sliced green onions add bursts of color and flavor, while a cornstarch slurry ensures the sauce achieves the perfect velvety thickness. Served over a fluffy bed of white rice and garnished with sesame seeds and extra green onions, this island-inspired recipe is a satisfying, crowd-pleasing dish that’s ready in just over an hour. Perfect for anyone craving a comforting meal with tropical flair, this dish effortlessly balances sweet, savory, and tangy flavors.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
- 1.5 cups pineapple juice
- 0.5 cup soy sauce (low sodium)
- 0.25 cup brown sugar
- 1 tablespoon ginger (fresh, finely grated)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 4 green onion (sliced, plus extra for garnish)
- 2 tablespoons cornstarch
- 3 tablespoons water
- 4 cups cooked white rice (e.g., jasmine or basmati)
- 2 tablespoons vegetable oil
- 1 cup pineapple chunks (canned or fresh)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the cubed pork and sear on all sides until browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding. Remove the pork and set aside.
In the same skillet, reduce the heat to medium and add the grated ginger and minced garlic. Stir for 30 seconds or until fragrant.
Pour in the pineapple juice, soy sauce, and brown sugar. Stir until the sugar dissolves and the mixture begins to simmer.
Return the browned pork to the skillet. Cover, reduce the heat to low, and let it simmer for 30 minutes, stirring occasionally.
Add the diced red bell pepper, sliced green onions, and pineapple chunks. Stir to combine and let simmer uncovered for an additional 10 minutes.
In a small bowl, whisk together the cornstarch and 3 tablespoons of water to create a slurry.
Gradually add the slurry to the simmering pork mixture while stirring. Continue to cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
Serve the Polynesian pork over warm steamed rice. Garnish with extra green onions and sesame seeds if desired.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 35.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
