📝 About This Recipe
A cornerstone of Peru’s vibrant Chifa tradition, Chancho con Piña is a masterclass in the balance of 'agridulce' (sweet and sour) flavors. This dish marries tender, crispy pieces of pork shoulder with the tropical brightness of fresh pineapple and the crunch of Peruvian bell peppers. It is a nostalgic, comforting classic that perfectly represents the 19th-century fusion of Cantonese techniques and Andean ingredients.
🥗 Ingredients
The Pork and Marinade
- 1.5 lbs Pork shoulder (butt) (cut into 1-inch cubes)
- 1 tablespoon Soy sauce (Sillao)
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Garlic paste
- 1 Egg (lightly beaten)
- 1/2 cup Cornstarch (for dredging)
The Agridulce Sauce
- 1 cup Pineapple juice (unsweetened)
- 1/2 cup Rice vinegar
- 1/2 cup Ketchup (provides the classic Chifa color)
- 1/2 cup Brown sugar (packed)
- 1 teaspoon Soy sauce
- 1 tablespoon Cornstarch slurry (mixed with 1 tbsp water)
Stir-Fry Components
- 2 cups Fresh pineapple (cut into chunks)
- 1 medium Red bell pepper (cut into 1-inch squares)
- 1 medium Green bell pepper (cut into 1-inch squares)
- 1 medium White onion (cut into thick wedges)
- 2 cups Vegetable oil (for frying)
- 1 teaspoon Sesame oil (for finishing)
👨🍳 Instructions
-
1
In a large bowl, toss the pork cubes with soy sauce, grated ginger, and garlic paste. Let it marinate for at least 20 minutes to allow the flavors to penetrate the meat.
-
2
Prepare the sauce by whisking together the pineapple juice, rice vinegar, ketchup, brown sugar, and a teaspoon of soy sauce in a medium bowl. Set aside.
-
3
Add the beaten egg to the marinated pork and mix well. Place the cornstarch in a shallow dish and dredge each piece of pork until fully coated, shaking off any excess.
-
4
Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). Fry the pork in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels.
-
5
Carefully remove most of the oil from the wok, leaving about 1-2 tablespoons. Increase the heat to high until the oil is shimmering.
-
6
Add the onions and bell peppers to the wok. Stir-fry for 2 minutes; you want them to be slightly charred on the edges but still very crisp.
-
7
Add the fresh pineapple chunks to the wok and toss with the vegetables for another 60 seconds.
-
8
Pour the prepared agridulce sauce mixture into the wok. Bring it to a vigorous simmer.
-
9
Slowly stir in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon and becomes translucent.
-
10
Return the fried pork to the wok. Toss quickly and thoroughly so every piece of pork is glazed with the glossy sauce.
-
11
Drizzle with a teaspoon of sesame oil for an aromatic finish and remove from heat immediately to keep the pork crispy.
-
12
Transfer to a large platter and serve immediately while the textures are at their peak.
💡 Chef's Tips
Use pork shoulder rather than loin; the slightly higher fat content ensures the meat stays juicy during the double-fry process. Always use fresh pineapple if possible; the natural acidity cuts through the sweetness better than canned varieties. Ensure the sauce is fully thickened before adding the pork back in; this prevents the breading from becoming soggy. For extra crunch, you can double-fry the pork: fry once at 325°F, then a second time at 375°F for 1 minute just before tossing in the sauce.
🍽️ Serving Suggestions
Serve with a side of Arroz Chaufa (Peruvian Fried Rice) for the authentic Chifa experience. Pair with a cold glass of Inca Kola, the classic bubblegum-flavored soda of Peru. A side of Wantán Frito (fried wontons) with tamarind sauce makes for a perfect appetizer. If you prefer wine, a crisp, off-dry Riesling complements the sweet and sour profile beautifully.