Pork Stew with Mushrooms and Pineapples
by Editorial Staff
Pork and pineapple is a favorite combination of many products, which has proven itself only from the best side. Let’s remember today how delicious it is and cook pork with pineapples and mushrooms in a pan. Delicious, elegant, and easy-going dish that is popular both on the festive table and on a weekday! I hope you enjoy it too!
Servings: 2
Cook: 40 mins
Ingredients
- Pork (pulp) – 300 g
- Champignon mushrooms – 150 g
- Canned pineapples – 200 g (weight with syrup)
- Sunflower oil – 30 ml
- Garlic – 2 cloves
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut the pork into medium-sized cubes. I used a pork loin. My meat was already cut.
- Heat the sunflower oil in a skillet and add pork to it.
- Fry the pork on all sides over high heat, stirring occasionally, for about 7-10 minutes, until soft and unevenly golden brown.
- While the pork is fried, prepare the mushrooms by peeling the skins from the caps and peeling off the dirt from the legs. Don’t wash the mushrooms! Cut the peeled mushrooms into not too thin slices.
- Add mushrooms to sautéed meat. Season with salt and pepper immediately.
- Continue to fry the meat with mushrooms for about 5 minutes over high heat.
- For the dish, we need canned pineapples: not only pulp but also syrup. If you have pineapple rings, simply cut them into cubes. I had pineapple slices already.
- Add pineapple and pineapple syrup to the mushroom meat.
- Peel the garlic cloves, cut into slices.
- Add the chopped garlic to the skillet.
- Bring the sauce to a boil over high heat and soak for 5 minutes, then cover the pan with a lid, reduce heat to low, and simmer pork with pineapples and mushrooms for about 10 minutes.
Pork stewed with mushrooms and pineapples is ready. Serve hot as a main course with a simple side dish of your choice.
Bon Appetit!
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