Pineapple Pork Sauté Recipe by Wen-Jay Ying | Yummly
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Pineapple Pork Sauté

Diana: "Great curry flavor. I did not watch video prior t…" Read More
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In this tutorial, Wen-Jay shares a Makrut lime leaf trick and a few fun facts about pork. It's fine if you feel the urge to pig out on this hearty dish—it's full of healthy fruits and veggies.


  • ice
  • 2 cups water (for rice)
  • 1 cup jasmine rice (or white or brown rice)
  • 2 teaspoons vegetable oil (for rice)
  • 3 heads bok choy (medium)
  • 3 makrut lime leaves
  • 1 Granny Smith apple
  • 1 heirloom tomato (large)
  • vegetable oil (for sautéing)
  • 1 pound ground pasture-raised heritage pork
  • 2 tablespoons tamari
  • 1/4 cup pineapple vinegar
  • 1 tablespoon curry powder
  • cayenne pepper
  • salt
  • freshly ground black pepper
  • 1 lime (for juice)
  • 5 sprigs fresh cilantro (for garnish, optional)
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    Diana 2 months ago
    Great curry flavor. I did not watch video prior to shopping, so I ended up buying regular bok choy instead of baby bok choy. It worked out since the leaves are not used. Look forward to making this again.
    Michelle Schaub 8 months ago
    This was excellent and a flavor explosion in your mouth! I substituted the lime leaves with the zest of a lime and a lemon I also couldnt find pineapple vinegar so my sub on that was rice wine vinegar with pineapple juice concentrate which I thought tasted great but without ever tasting pineapple vinegar I honestly dont know if it was an accurate substitute. I thought the dish was excellent even with my substitutes! I will be making this again and hope to find the ingredients called for to see if I was close with my subs.