Thai Roast Pork with Pineapple
Transport your taste buds to the vibrant streets of Thailand with this mouthwatering Thai Roast Pork with Pineapple. Featuring tender, slow-roasted pork shoulder marinated in a luscious blend of soy sauce, fish sauce, honey, and fresh lime juice, this dish is bursting with rich, umami flavors. Juicy, caramelized pineapple chunks surround the pork as it roasts, adding a sweet and tangy balance to the savory marinade laced with garlic, ginger, and a kick of red chili flakes. Finished with a sprinkle of fresh cilantro, this irresistible creation pairs beautifully with steamed jasmine or coconut rice. Perfect for weeknight dinners or special gatherings, this Thai-inspired recipe combines tropical sweetness with savory perfection in every bite.
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Recipe Information
Ingredients
- 2 pounds pork shoulder roast
- 1 medium pineapple (fresh, peeled and cored)
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 2 tablespoons lime juice (freshly squeezed)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon red chili flakes
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 0.25 cup cilantro (chopped, for garnish)
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, prepare the marinade by whisking together soy sauce, fish sauce, honey, lime juice, garlic, ginger, red chili flakes, and coconut milk.
Pat the pork shoulder roast dry with paper towels, then season it on all sides with salt and black pepper.
Place the pork in a large zip-top bag or shallow dish, and pour the marinade over the top. Marinate for at least 30 minutes or up to overnight in the refrigerator.
While the pork marinates, cut the fresh pineapple into bite-sized chunks and set aside.
Heat vegetable oil in a large oven-safe skillet or roasting pan over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear it for 2-3 minutes per side, until golden brown.
Remove the skillet from heat, arrange the pineapple chunks around the pork, and pour the reserved marinade over the top.
Transfer the skillet to the preheated oven and roast for 75-90 minutes, basting the pork with the pan juices every 20 minutes, until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Garnish the pork and pineapple with fresh chopped cilantro before serving. Serve with steamed jasmine rice or coconut rice for a complete meal.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 23.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 713 mg | 15% | |
*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.
