Every stir-fry should be served immediately, but it’s even more important when the stir-fry contains fresh pineapple. The fruit adds sweetness and tropical flavor, but it contains bromelain, an enzyme that breaks down protein in meat. The bromelain tenderizes the pork, but if the pineapple sits too long with the pork, the meat will be reduced to mush. Don’t plan on leftovers.
Be aware that the acid from the pineapple can remove a little of the patina of your wok. As soon as you’re done cooking, transfer
the food to a platter, let the wok cool for a minute, and then wash in hot water. Even if the patina is damaged, it’s not permanent. Keep stir-frying, and the patina will return.
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I made this tonight and it was easy and delicious. I used boneless pork loin chops and the meat held up well with the pineapple. The method says to cook nearly everything for 1 minute; I found particularly the peppers needed more time than that, it was more like 3-4 minutes to soften as they were cut into thick strips. I would also add the onion to fry with the peppers rather than at the end. Simple modifications, no big deal. I had no issue with the patina of my carbon steel wok. This is definitely a keeper, a nice variation for serving pork.
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