Sweet-and-sour stir-fried pork with pineapple from Milk Street: The World in a Skillet (page 199) by Christopher Kimball

  • scallions
  • boneless pork shoulder
  • Show all ingredients...

  • EYB Comments

    Can substitute neutral oil of your choice for grapeseed oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for grapeseed oil.

  • Hana.Sundet on March 09, 2026

    Still a very American take on cooking this type of stir-fry, but it worked out okay! Didn't manage to brown the pineapple; might have to expose a well in the pan to get that effect. Everybody liked it. Adjusted with soy sauce at table. If I make again, I'd cut the pork, pineapple, and peppers to a more uniform shape and size.

  • averythingcooks on April 14, 2023

    I cut this roughly in 1/2 with around 8 oz of pork tenderloin and added extra veg (red onions, yellow pepper & broccoli). They clearly say to not use canned pineapple...but I had some crushed pineapple in the freezer to use up and we were still pretty happy with the results. I stirred in some Asian noodles to serve, we liked the heat from the serranos and I will make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.