Tom's Pineapple Coconut Pork & Broccoli

Tom's Pineapple Coconut Pork & Broccoli

Ingredients

• 1 1½–2-pound skinless, boneless pork shoulder, loin or 4 pork boneless chops
• Kosher salt
• 1 1-inch piece ginger, peeled, finely grated
• 1 garlic clove, finely grated
• 1 tablespoon Celia's Traditional Dark Balsamic Vinegar
• 2 teaspoons Celia's Pineapple Coconut White Balsamic Vinegar
• 1 tablespoon plus 2 teaspoons soy sauce
• 1½ pounds broccoli
• 3 small shallots, thickly sliced
• 2 tablespoons olive oil
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• ½ small pineapple, peeled, cut into ½-inch pieces
• 1 tablespoon unsalted butter

Directions

1. Place a roasting pan in oven; preheat to 450°. Cut pork into four 1"-thick steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. traditional vinegar, and 1 Tbsp. soy sauce in a small bowl. Set both aside.
3. 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 and let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.
5. Pork: Heat vegetable oil in a large skillet over medium-high heat. Place pork in pan when oil is hot and cook, undisturbed, until deep golden brown underneath, about 5 minutes or so. Turn and cook until a thermometer inserted into the thickest part registers 135°–140° for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.
7. PIneapple: 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 Tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in 2 tsp. pineapple coconut vinegar and soy sauce. Season with salt.
9. Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8–10 minutes. Add to reserved traditional dressing (first step above) and toss to coat; season with salt.
11. Serve pork with pineapple and broccoli making sure to get all the juices covering the pork. Substitute Pineapple Coconut vinegar in place of Traditional for a more Asian flavor.