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Easy Pork Con Tiki Recipe That Will Knock Dinner Out Of The Park

Pork con tiki recipe easy

Easy Pork Con Tiki Recipe

My family gobbled up this pork con tiki recipe and I think yours will, too! With a make-ahead marinade and delicious, tender meat, this is a win! I wasn't sure whether to be happy that my family demolished this meal. Or to be sad because they ate all three pounds of meat in less than 24 hours. And I only have two toddlers and a spouse! I guess it was just that good.

Why You'll Love Pork Con Tiki

Make Ahead: You can marinate the pork and freeze it or marinate it 24 hours in advance. Then, simply pull out of your freezer, thaw, and voila! You have a 20 minute meal on your hands. Simply stir-fry and you have dinner. I love to use recipes like this for guests or when I have a busy day. I think you'll love it, too.

Sweet & Spicy Meat: You'll love the big flavor of this dish. With pineapple juice and soy sauce and brown sugar, this delicious meal will satisfy your cravings for substance.

Unique Way To Use Pork Tenderloin: Anyone else get a little bored of pot roasts but still want the benefits of using pork? I love how cheap pork is. But I honestly get sick of roasts! This meal offers a way to use cheap meat in a unique and special way. This pork con tiki recipe supplies big flavor without being boring.

How To Make This Pork Con Tiki Recipe

1. Slice The Pork

The key here is to thinly slice the meat! Don't do huge cubes! Slice it thinly so it will stirfry quickly and be juicy and tender. Mine was about 1/2 inch thick.

2. Whip Up That Marinade

Whisk those marinade ingredients in a bowl!

3. Pour Over Pork And Marinade

You want to marinade it at least 1 hour and up to a full 24 hour day. You could also marinade the pork and immediately freeze it.

Ingredients In This Pork Con Tiki Recipe

Marinade

  1. Pineapple Juice- this zingy addition will add flavor punch to the dish. A must-have!
  2. Soy Sauce- this adds a savory component and salt which will help keep the meat nice and tender.
  3. Lean Pork Tenderloin- using lean cuts are great for stir-frying since the high-heat keeps them tender.
  4. Brown Sugar- adds sweetness and also allows for a nice carmelization on the meat to occur. So yummy!
  5. Fresh Ginger- If you can avoid substitutions, that is ideal as fresh really is the best!
  6. Minced Garlic- Oh-so-flavorful! I like to use the canned variety since it is so easy but you could also mince fresh as well.
  7. Chili Powder- helps balance out the sweetness from the pineapple juice and brown sugar.
  8. Corn Starch- keeps the sauce from becoming watery
  9. Salt- salt is so under-looked in most cooking settings but it is absolutely crucial to making a delicious meal! It also keeps the meat tender which is a must.

Substitutions For Pork Con Tiki Recipe

Don't have these ingredients? Try these substitutions if necessary.

Pork Tenderloin- while pork is kinda the whole point of pork con tiki, you could substitute chicken breast if you are wanting a chicken-stir-fry. I'll probably end up doing this at some point when chicken breast goes on sale.

Ginger- can substitute 1/4 tsp of ginger powder for fresh ginger but only if absolutely necessary. Fresh ginger is just the best you guys!

Ratings 5 from 1 votes
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Rest Time: 60 mins Total Time: 1 hr 30 mins
Ingredients
  • 3 lbs lean pork tenderloin, thinly chopped into bite-sized pieces
  • 1 cup soy sauce
  • 1 cup fresh pineapple juice
  • 3/4 cup brown sugar, (packed)
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 tablespoon fresh minced garlic
  • Cornstarch Slurry
  • 2 Tablespoons corn starch
  • 1/2 cup pineapple juice
  • neutral oil for frying
Instructions
  1. 1. Chop 3 pounds lean pork tenderloin into bite-sized slices (approximately 1-inch squares and thinly sliced). Set aside.
  2. 2. Mix up the marinade; In a medium-sized bowl, combine 1 cup soy sauce, 1 cup pineapple juice, 3/4 cup brown sugar , 1 tablespoon minced garlic (not garlic powder!), 1 tablespoon minced fresh ginger, 1 teaspoon salt, and 1 teaspoon chili powder. Mix until sugar is dissolved and the spices are distributed.
  3. 3. Pour soy sauce/pineapple/sugar mixture over the chopped pork tenderloin. Then, allow marinade to rest at room temperature 1 hour or in the fridge for up to 24 hours.
  4. 4. When ready to cook, first make the cornstarch slurry. Dissolve 2 tablespoons corn starch in 1/2 cup pineapple juice until no lumps are remaining. Pour the slurry into the pork/marinade mixture and stir until combined.
  5. 5. In a large frying pan or wok, coat bottom of pan with neutral-flavored oil (I used ~2 tablespoons). Heat on medium-high heat and test by placing one piece of pork on the pan. If it sizzles immediately, it is ready!
  6. 6. Next, using a spoon, spoon 1/2 of pork mixture (but not all of the marinade) into the frying pan. By using a spoon, you get some of the marinade without so much that it will be soggy. Stir constantly until pork is cooked to at least 160 degrees Fahrenheit and is tender when sliced.
  7. 7. Repeat the process with the second half of the pork loin mixture. You WILL have marinade leftover and that is totally okay! Discard whatever is left.
  8. 8. Stir-fry remaining pork until golden brown and reaches an internal temperature of 160 degrees Fahrenheit. Combine both batches of cooked pork in pan to heat for a few minutes prior to serving.
  9. 9. Serve with brown rice, white rice, roasted veggies, or a side of choice.
Keywords: pork, stir-fry,
Hannah Stewart
Hannah Stewart
a mom with a Dietetics degree and a love of easy recipes!