Pork Shoulder With Pineapple and Sesame Broccoli

Ingredients for Pork Shoulder With Pineapple and Sesame Broccoli

• 1 (1 1/2–2-pound) skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops

• Kosher salt

• 1 (1-inch) piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 1 tablespoon plus 2 teaspoons balsamic vinegar

• 1 tablespoon plus 2 teaspoons soy sauce

• 675g broccoli

• 3 small shallots, thickly sliced

• 2 tablespoons olive oil

• 2 tablespoons sesame seeds

• 1 tablespoon vegetable oil

• 1/2 small pineapple, peeled, cut into 1/2-inch pieces

• 1 tablespoon unsalted butter

Place a roasting pan in oven; preheat to 232°C. Cut shoulder into four 1"-thick steaks; season with salt. Whisk ginger, garlic, 1 tablespoon vinegar, and 1 tablespoon soy sauce in a small bowl. Set both aside.

Remove stalk from broccoli. Peel, trim, and slice into 1/4"-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.

Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part registers 57°C to 60°C for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.

Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 tablespoon butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 teaspoons vinegar and soy sauce. Season with salt.

Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8–10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.