Tahitian Pork
Transport your taste buds to the tropics with this vibrant and flavorful Tahitian Pork recipe, a harmonious blend of savory, sweet, and exotic flavors. Tender pork shoulder is marinated in a tantalizing mix of soy sauce, lime juice, brown sugar, ginger, and garlic, then simmered to perfection in creamy coconut milk with bursts of juicy fresh pineapple. A touch of ground cinnamon and a cornstarch slurry balance the sauce, creating a rich, velvety finish that coats every bite. Served over fluffy jasmine rice and garnished with fresh cilantro, this dish is perfect for anyone seeking a unique and inspired dinner idea. Whether you're hosting a dinner party or indulging in a laid-back family meal, this one-pot wonder brings island-inspired comfort straight to your plate. Keywords: Tahitian Pork, tropical pork recipe, pork with coconut milk, pineapple and pork dish, island-inspired cuisine.
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Recipe Information
Ingredients
- 1.5 lbs Pork shoulder (boneless)
- 1.5 cups Coconut milk (unsweetened)
- 1 cup Fresh pineapple (diced)
- 1 Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 2 tablespoons Brown sugar
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Cut the pork shoulder into bite-sized cubes and set aside.
In a small bowl, mix together the soy sauce, lime juice, brown sugar, ground cinnamon, grated ginger, and minced garlic to make the marinade.
Place the pork cubes in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours for stronger flavors).
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Remove the pork from the marinade (reserving the marinade) and sear the pieces until browned on all sides, about 5 minutes.
Add the chopped onion to the skillet and sauté until soft and translucent, about 3 minutes.
Pour the reserved marinade over the pork, then add the coconut milk and stir to combine.
Bring the mixture to a gentle simmer, cover, and cook for 30 minutes, stirring occasionally.
After 30 minutes, stir in the diced pineapple and continue simmering uncovered for another 15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
In a small bowl, mix the cornstarch and water to make a slurry. Stir this into the skillet and cook for an additional 5 minutes, or until the sauce thickens to your liking.
Remove the skillet from the heat and garnish the dish with chopped fresh cilantro.
Serve the Tahitian Pork over a bed of warm jasmine rice. Enjoy your tropical culinary adventure!
Nutrition Facts
Calories |
4401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 49.8 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 3892 mg | 83% | |
*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.
