Pineapple Pork Shoulder Steak

Photo by Julien Pianetti on Unsplash

From the kitchen of Kay Putano

In a skillet:

1 Tbsp oil

4 pork shoulder steaks, cut 1/2 inch thick (about 1 1/2 pounds)

Brown on both sides.

Remove steaks from oil & set aside.

Drain off fat.

8 oz can crushed pineapple

Drain & reserve juice, set pineapple aside.

Add water to reserved juice to make 1/2 cup.


2 Tbsp vinegar

2 Tbsp soy sauce

1 tsp sugar

1/2 tsp ground ginger

Add to skillet.


1 c carrots, bias sliced to 1/4 in thick

1/2 small onion, sliced into wedges

Return pork to skillet.

Cover & simmer 20 to 25 minutes or until pork & carrots are tender.


1 small green pepper, cut into bite sized strips.

Cover & simmer, 3 minutes.

Remove pork from skillet.



1 1/2 tsp cornstarch

Add to skillet.

Cook & stir until thick & bubbly.

Cook & stir 2 minutes more.

Serve pork & sauce over chow mein noodles.

Makes 4 servings.