Best 5 Hawaiian Pork Stir Fry Recipes

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Embark on a culinary journey to the vibrant islands of Hawaii with our Hawaiian Pork Stir-Fry. This delectable dish tantalizes taste buds with its harmonious blend of sweet, savory, and tangy flavors, capturing the essence of Hawaiian cuisine. Tender pieces of pork, marinated in a flavorful combination of soy sauce, brown sugar, ginger, garlic, and pineapple juice, are stir-fried until caramelized perfection. Crisp bell peppers, crunchy onions, and juicy pineapples add a delightful textural contrast, while a splash of rice vinegar imparts a refreshing acidity. Served over fluffy white rice, this Hawaiian Pork Stir-Fry promises an explosion of flavors that will transport you to the shores of paradise.

In addition to the classic Hawaiian Pork Stir-Fry, this article presents a treasure trove of other mouthwatering recipes inspired by the vibrant culinary traditions of Hawaii. From the tantalizing aromas of Kalua Pig, a traditional Hawaiian dish featuring slow-cooked pork wrapped in leaves, to the zesty flavors of Huli Huli Chicken, grilled with a sweet and tangy marinade, each recipe captures the unique essence of Hawaiian cuisine.

For those seeking a vegetarian delight, the article offers a delectable Tofu Stir-Fry, brimming with tender tofu, crisp vegetables, and a savory sauce. And for those with a sweet tooth, the authentic Hawaiian Haupia, a creamy coconut dessert, promises a sweet ending to your Hawaiian culinary exploration.

Here are our top 5 tried and tested recipes!

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

PINEAPPLE PORK STIR-FRY



Pineapple Pork Stir-Fry image

There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch, divided
1 tablespoon plus 1/2 cup cold water, divided
3/4 teaspoon garlic powder
1 pork tenderloin (1 pound), cut into thin strips
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small onion, cut into wedges
Hot cooked rice

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.

HAWAIIAN PORK STIR-FRY



Hawaiian Pork Stir-Fry image

Recipe from a friend who served it as part of a poolside buffet. Add a can of chinese baby corn at the end for more color and texture.

Provided by BoxOWine

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup cornstarch
1/4 cup unsweetened pineapple juice
2 tablespoons soy sauce
2 lbs lean boneless pork, cut into 3/4 inch cubes
1 egg, beaten
1/2 cup cornstarch
6 tablespoons peanut oil
1 green bell pepper, seeded and cut into 1 inch squares
1 red bell pepper, seeded and cut into 1 inch squares
1 medium onion, cut into wedges, layers separated
1/4 lb Chinese pea pod, ends and strings removed
hot cooked rice

Steps:

  • PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
  • Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
  • Shake off excess.
  • Place a wok over high heat.
  • When wok is hot, add 2 tablespoons of the oil.
  • When oil is hot, add half the pork.
  • Stir fry until evenly browned about 5 to 7 minutes.
  • Remove pork from wok, and set aside.
  • Repeat to brown remaining meat, adding more oil as needed.
  • Add remaining oil (about 2 tablespoons) to wok.
  • Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
  • Add pea pods, stir one minute.
  • Stir sweet and sour sauce and add to wok.
  • Stir until sauce boils and thickens.
  • Return pork to wok and stir until heated through.
  • Serve with hot cooked rice.
  • Pass soy sauce if desired.

HAWAIIAN STIR-FRY



Hawaiian Stir-Fry image

Georgiana Weathers of Orlando, Florida shared this recipe with a tropical twist that's sure to win raves.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced-sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
Hot cooked rice, optional

Steps:

  • Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm., In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.

Nutrition Facts :

HAWAIIAN STIR-FRY



Hawaiian Stir-Fry image

This is a very tasty dish served over rice or very thin noodles. You can add tofu for a complete meal, or serve as a side dish. From the cookbook Lean and Luscious and Meatless.

Provided by Whisper

Categories     Cauliflower

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2/3 cup pineapple juice
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 tablespoon cornstarch (plus 1 tsp cornstarch)
1 teaspoon sugar
1 tablespoon vegetable oil (plus 1 tsp)
1 cup onion, sliced 1/4-inch thick
1 cup green pepper, sliced 1/4-inch thick
1/2 cup carrot, sliced 1/4-inch thick
1 cup broccoli, cut into small flowerets
1 cup cauliflower, cut into small flowerets
1/2 cup sliced water chestnuts
1 cup sliced mushrooms
1 1/2 cups Chinese cabbage, coarsely shredded

Steps:

  • In a small bowl, combine all sauce ingredients (first 6 ingredients, up to and including sugar).
  • Mix until cornstarch is dissolved; set aside.
  • Heat oil in a large nonstick skillet or wok over medium-high heat.
  • Add onions, green pepper, and carrots.
  • Cook 3 to 4 minutes, stirring constantly with a tossing motion.
  • Add broccoli, cauliflower, and water chestnuts.
  • Cook, stirring, 2 to 3 minutes, until broccoli is bright green.
  • Add mushrooms and cabbage.
  • Cook, stirring, 1 minute.
  • Stir sauce and add to vegetables.
  • Cook, stirring, until sauce is thickened and vegetables are glazed, about 1 minute.

Tips:

  • Use fresh ingredients whenever possible. Fresh vegetables will have the best flavor and texture, and they will cook more evenly.
  • Choose a good cut of pork. Pork shoulder or pork loin are both good choices for stir-fry. Look for meat that is well-marbled with fat, as this will help keep it moist during cooking.
  • Slice the pork thinly against the grain. This will help it cook quickly and evenly.
  • Marinate the pork before cooking. This will help tenderize the meat and add flavor.
  • Use a hot wok or skillet. This will help sear the meat and vegetables and prevent them from sticking.
  • Cook the pork in batches. Do not overcrowd the wok or skillet, or the meat will not cook evenly.
  • Stir-fry the vegetables until they are tender but still crisp. You do not want to overcook them or they will become mushy.
  • Add the sauce to the stir-fry at the end of cooking. This will help prevent it from burning.
  • Serve the stir-fry immediately over rice or noodles.

Conclusion:

Hawaiian pork stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. By following these tips, you can make sure that your stir-fry is flavorful and cooked to perfection.

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