Ingredients
Units
Scale
- 2 1/2 lbs. of Pork Loin Boneless Rib End, sliced thin
- 1 cup fresh pineapple chunks, or more if you like
- 2 tsp. sugar, for sprinkling the pineapple
- 1 small head of romaine lettuce leaves, sliced
- 1/4 cup of fresh Italian parsley, chopped
- 3-4 garlic cloves, sliced
- 3-4 scallions, sliced
- 1 bell pepper, sliced thin
- Olive oil, for drizzling
- Rice for serving with the pork dish, prepared as directed
For the Marinade:
- 2 tsp. Korean red pepper flakes
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 2 tsp. sugar
- 1 tsp. garlic powder
- 2 tbs. sesame oil
- 1 tbs. apple cider vinegar
- 4 tbs. soy sauce
Instructions
- Combine the ingredients for the marinade and pour over the sliced meat.
- Rub the marinade into the meat, making sure each piece is fully coated. Refrigerate for at least one hour or up to overnight.
- Heat a large cast iron frying pan.
- Add a few slices of the marinated pork. The pan should sizzle when the pork is added. Do NOT overcrowd the pan.
- Let the pork cook for about 2 minutes per side, depending on the thickness of the pork slices. The thinner the pork is sliced the quicker it will cook.
- Place the cooked pork on a platter. Set aside.
- Using the same cast iron pan, add the pineapple chunks and sprinkle with the sugar.
- Turn the pineapple to let it get a beautiful golden color on all sides, and place it on the platter with the pork.
- Add the sliced bell pepper and garlic to the pan and drizzle with a teaspoon of olive oil. Let the garlic become fragrant and the pepper slices achieve a slight char.
- Add the pork, pineapple, and chopped romaine back to the pan and toss with the garlic and peppers. Let the romaine leaves slightly wilt.
- Add the scallions and parsley and toss.
- Prepare the rice as directed and serve alongside the pork platter. Enjoy!
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grill
