A fruity, tender and flavour-packed dinner
Pork shoulder steak is one of those cuts that regularly makes its way onto my shopping list. It’s beautifully balanced: not too fatty like pork belly (which we also love, but try not to have too often because of its richness), yet not too lean that it risks turning dry. Today, I turned it into something quick and delicious – Braised Pork Shoulder Steak with Pineapple.
Yes, pineapple! I love fresh pineapple both as a fruit and as a cooking ingredient. It adds that sweet, sour and fruity note that lifts the dish but it also plays another important role here: pineapple helps to tenderise the pork shoulder steak. The end result is tender meat in a sauce that’s sweet from honey, savoury from soy sauce and fruity from pineapple.
Ingredients you’ll need
This dish uses just a handful of simple ingredients:
- Pork shoulder steak – easy to find in any supermarket.
- For the marinade: garlic granules, onion granules, paprika powder, crushed or ground black pepper, salt.
- For the sauce: honey and soy sauce (I prefer dark soy sauce for its deep flavour and colour).
- Pineapple – fresh is my favourite but frozen or canned also works.
- Minced garlic – for frying.
- Olive oil – for frying.
- Fresh coriander – chopped, for garnish (optional).
How to cook Braised Pork Shoulder Steak with Pineapple
Marinate the pork
Mix the marinade ingredients together and rub onto both sides of the pork shoulder steaks. If you have a meat tenderiser, press the steaks lightly before rubbing in the spices. Leave aside to rest for a few minutes while preparing the pineapple.
Prepare the pineapple
Chop the pineapple into small bite-sized pieces. Fresh pineapple works beautifully but frozen or canned can be used too.
Sear the steaks
Heat some olive oil in a frying pan over medium-high heat. Sear the pork steaks for 2-3 minutes on each side until golden. Remove from the pan and set aside.
Fry the garlic and add sauce
In the same pan, add a little more oil if needed. Fry the minced garlic until fragrant and golden. Mix honey and soy sauce in a bowl then add the pineapple pieces to coat them well.
Pour this sauce mixture into the pan with the garlic and bring the gentle boil.
Braise the pork
Return the seared steaks to the pan, turning them in the sauce so both sides are coated. Reduce the heat to a simmer and cook for about 15 minutes, flipping halfway through, until the pork is ender and the sauce has thickened slightly.
Serving suggestions
Serve this Braised Pork Shoulder Steak with Pineapple hot with steamed jasmine rice and a side of greens for a balanced meal. Don’t forget to spoon over sauce and add the juicy cooked pineapple pieces on top. A sprinkle of chopped coriander makes a lovely garnish though it’s optional.
This dish takes only about half an hour to make from start to finish, making it perfect for busy weeknight dinners. The pork turns tender, the garlic and soy sauce bring depth and the pineapple adds a fruity bite that makes every forkful exciting.
Love pork recipes? Head over to the pork section on my blog for more delicious inspirations.
Braised Pork Shoulder Steak with Pineapple
Description
This Braised Pork Shoulder Steak with Pineapple recipe brings together tender pork shoulder steaks, juicy pineapple and a rich garlic soy sauce. The pineapple not only adds a sweet and tangy note but also helps tenderise the meat, giving you a flavour-packed dish ready in just 30 minutes. Serve with steamed rice and greens for a balanced, fuss-free meal the whole family will enjoy.
Ingredients
Instructions
-
Marinate
- Mix garlic granules, onion granules, paprika, pepper and salt.
- Tenderise the pork shoulder steaks lightly if possible.
- Rube over both sides of the pork steaks.
-
Prepare pineapple
- Chop pineapple into small pieces.
-
Sear steaks
- Heat olive oil in a pan.
- Sear steaks 2-3 minutes on each side until golden.
- Remove and set aside.
-
Fry garlic and make sauce
- Add a little more oil to the same pan. Fry minced garlic until fragrant and golden.
- Mix soy sauce and honey in a bowl, toss in the pineapple, then pour into the pan with garlic.
- Bring to a gentle boil.
-
Braise
- Return the seared pork steaks to the pan.
- Flip to coat both sides in the sauce.
- Reduce heat and simmer for about 15 minutes, turning halfway, until the pork is tender.
-
Serve
- Plate with hot steamed rice and greens.
- Add sauce and pineapple on top and garnish with fresh coriander if you like.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 453.65kcal
- % Daily Value *
- Total Fat 15.22g24%
- Saturated Fat 4.98g25%
- Trans Fat 0.48g
- Cholesterol 135mg45%
- Sodium 807.15mg34%
- Potassium 863.35mg25%
- Total Carbohydrate 29.99g10%
- Dietary Fiber 2.53g11%
- Sugars 23.62g
- Protein 49.28g99%
- Vitamin A 27.29 mcg
- Vitamin C 73.73 mg
- Calcium 51.02 mg
- Iron 5.74 mg
- Vitamin D 0.16 mcg
- Vitamin E 1.08 mg
- Vitamin K 17.84 mcg
- Thiamin 0.26 mg
- Riboflavin 0.44 mg
- Niacin 10.38 mg
- Vitamin B6 1.35 mg
- Folate 42.67 mcg
- Vitamin B12 5.5 mcg
- Phosphorus 447.17 mg
- Magnesium 70.1 mg
- Zinc 13.71 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pineapple options: I use fresh pineapple chopped into small pieces but frozen pineapple or even canned pineapple works fine too. If using canned, you may want to reduce the honey slightly since it's already sweet.
- Soy sauce: Dark soy sauce gives a deeper colour and flavour but light soy sauce can be used if that's what you have at home.
- Tenderising tip: If you have a meat tenderiser, press lightly on both sides of the pork steaks before rubbing in the marinade. It helps with flavour absorption and makes the meat more tender.
