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filipino

Grilled Pork Collar with Pineapple Soy Glaze and Charred Scallions

This grilled dish pairs pork collar, sliced into thin steaks with soy sauce, pineapple juice and pineapple chunks, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced
300 kcal 2000 kcal
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Estimated macros per portion

35 g Protein
37 g Carbohydrates
46 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 180g pork collar (or pork shoulder), sliced into thin steaks 425 kcal
  • 12g vegetable oil 106 kcal
  • 18g soy sauce 13 kcal
  • 40g pineapple juice 20 kcal
  • 120g pineapple chunks, drained 60 kcal
  • 8g brown sugar 31 kcal
  • 8g garlic, minced 12 kcal
  • 50g scallions 18 kcal
  • 1g ground black pepper 3 kcal

Cooking instructions

  1. vegetable oilsoy saucepineapple juicebrown sugargarlicground black pepper
    Whisk soy sauce, pineapple juice, brown sugar, garlic, black pepper, and oil in a bowl.
  2. pork collar (or pork shoulder)
    Toss pork with the marinade and rest 15 to 20 minutes (or up to overnight).
  3. pork collar (or pork shoulder)
    Heat a grill pan or skillet over medium-high. Sear pork 3 to 5 minutes per side until browned and cooked through.
  4. pork collar (or pork shoulder)
    Pour remaining marinade into the pan and simmer 1 to 2 minutes until slightly syrupy, coating the pork (do not leave it watery).
  5. scallions
    Char scallions in the same pan for 30 to 60 seconds until lightly blistered.
  6. pork collar (or pork shoulder)pineapple chunksscallions
    Slice pork, spoon glaze over, and serve with charred scallions and pineapple chunks.

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