Ginger Pot Roast with Ginger Pineapple Compote and Quinoa Salad

  • Yield 4 servings

Pork and pineapple is a classic combination (think ham and pineapple pizza). The sweet acid of the pineapple takes well to ginger and the spicy notes of the ginger play well off the pineapple.


Pot Roast:
4 pounds pork shoulder, bone in
-- Salt
2 tablespoons vegetable oil
1 large onion
4 -- garlic cloves, smashed
2 tablespoons ginger, smashed
3 -- cinnamon sticks
2 -- bay leaves
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/2 teaspoon cumin
2 -- (12-ounce) bottles ginger beer
1 to 2 cup chicken stock
2 tablespoons molasses
Quinoa Salad:
1 1/2 cups quinoa
1/2 bunch green onion
-- Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1 teaspoon minced ginger
-- Salt
1/2 -- English cucumber, halved, seeds removedand diced
1/2 bunch fresh mint
Grilled Pineapple Compote:
1 -- pineapple
2 tablespoons butter
1 tablespoon sugar
-- Salt
2 tablespoons minced ginger


  1. To prepare the pork: Season the pork with salt. Heat the vegetable oil in a large ovenproof pot over high heat and sear the pork on all sides, approximately 7 to 10 minutes. Remove the pork and set it aside. Using the same pot, cook the onion, garlic and ginger over medium heat until lightly browned. Add all of the spices and toast until fragrant. Deglaze, by adding the ginger beer and the chicken stock gradually, scraping until all the browned bits are off the bottom of the pan. You may not need all the chicken stock. Stir in the molasses and bring the liquid up to a simmer. Add the pork, cover the pot with a lid and place it in the oven. Braise in the oven until the pork is tender (approximately 2½ hours). Turn the pork over halfway through cooking.
  2. To prepare the quinoa: Cook the quinoa according to the package directions. Set aside.
  3. Smash the whites of the green onions and slice finely. Chop the green tops. Put the white parts in a bowl with the lemon juice, zest, oil, ginger and salt to taste and stir to incorporate. In a large bowl, mix the cooked quinoa, cucumber and the green onion tops. Add the white onion mixture to the quinoa mixture and gently toss. Add the mint. Gently toss and season to taste with salt.
  4. To prepare the compote: Peel, core and finely dice the pineapple. Melt the butter in a sauté pan over medium heat. Add the pineapple, season with the sugar and salt to taste and sauté over medium heat for 5 minutes. There’s no need to keep stirring as the sugar will dissolve and won’t burn. Add the ginger, stir and remove from the heat. Serve warm or at room temperature. Store in a clean, dry container in the fridge for up to three days. Makes 4 to 6 healthy portions.
  5. Once the pork is tender, remove it from the pot. Remove the fat cap and cut the meat into 2-inch pieces. Set aside. Using a fine strainer, pour the liquid into a large, wide pot. Over high heat, reduce the braising liquid by two-thirds until thick enough to coat the back of a spoon.
  6. Spoon the sauce over the pork to glaze before serving.
  7. Serve the pork on top of a bed of quinoa salad with the pineapple compote on the side.

Reprinted with permission from Roger Mooking's Everyday Exotic (Whitecap Books Ltd., 2011).



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