Stir-Fried Pork with Tamarind and Pineapple in Caramel Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork stir-fried with tangy tamarind and sweet pineapple chunks in a savory caramelized sauce, balanced with fresh herbs. This Vietnamese-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder, tamarind paste, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
2 tbsp tamarind paste
1 cup, fresh or canned pineapple chunks
3 tbsp brown sugar
2 tbsp fish sauce
2 tbsp vegetable oil
3, minced garlic cloves
1 small, thinly sliced shallot
1/4 cup water
2, chopped scallions
1/4 cup, chopped fresh cilantro
1 small, sliced (optional) red chili

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 thinly sliced small shallot, stir-frying for 1-2 minutes until fragrant but not browned.
Step 2: Add 1 lb thinly sliced pork shoulder and cook for 5-6 minutes, stirring frequently until the pork turns opaque and starts to brown.
Step 3: Stir in 3 tbsp brown sugar and cook for 2 minutes until sugar melts and caramelizes slightly, coating the pork.
Step 4: Add 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 cup pineapple chunks, and 1/4 cup water. Stir well and cook for another 4-5 minutes until the sauce thickens and the pork is tender.
Step 5: Remove from heat and mix in 2 chopped scallions, 1/4 cup chopped fresh cilantro, and 1 sliced small red chili if using. Serve immediately over steamed rice or noodles.