If you are craving something creamy and comforting but want a tropical twist, this is it. It is the perfect meal for when you need a little sunshine in the middle of winter. This recipe delivers meat that literally falls off the bone.
You will love how the sweet pineapple balances the salty soy sauce. It feels like a fancy restaurant meal made right in your own kitchen. Let the oven do the heavy lifting while you relax.
Why You’ll Make This Pineapple Glazed Pork Shank Again
This dish is the definition of reliable comfort food for any chilly evening. It is incredibly satisfying and fills your home with an amazing aroma. You only need a few minutes of active prep time to get started.
The flavors are bold but simple enough for the whole family to enjoy. It is a great choice for casual hosting when you want to impress guests. You can easily scale this up for a larger crowd. Once you taste that glossy tropical glaze, you will be hooked.
How This Comes Together
This recipe uses a simple braising technique that guarantees success every time. You start by searing the meat to lock in all those juices. Then, you whisk together a quick sauce and let it bake. The long, slow cook time makes the meat unbelievably tender. Beginners will find this process very straightforward and stress-free.
What You’ll Need
Most of these items are likely already sitting in your pantry or fridge. Use fresh juice for the best flavor profile.
- 4 large pork shanks
- 2 tablespoons vegetable oil
- 1 cup fresh pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 cup fresh pineapple chunks
- 1/2 teaspoon red pepper flakes
- 1 star anise
- Salt and black pepper to taste
- 2 tablespoons cornstarch
Step-By-Step Directions
- Preheat your oven to 325 degrees Fahrenheit.
- Season the pork shanks with salt and pepper.
- Sear them in a heavy Dutch oven with vegetable oil.
- Cook over medium-high heat until browned on all sides.
- Whisk together pineapple juice, soy sauce, and brown sugar.
- Add rice vinegar, ginger, garlic, and red pepper flakes.
- Pour this liquid mixture over the seared shanks.
- Add the star anise to the pot for extra flavor.
- Cover and braise in the oven for 3 hours.
- Check that the meat is pulling away from the bone.
- Remove the shanks from the pot and keep them warm.
- Strain the remaining liquid into a separate saucepan.
- Add pineapple chunks and simmer over medium heat.
- Whisk in a cornstarch slurry to thicken the sauce.
- Cook for 2 minutes until the glaze is glossy.
- Brush the glaze over the shanks and serve immediately.
How to Serve It
This dish looks stunning when plated with the bright pineapple chunks on top. I love serving this over a bed of fluffy white rice. It soaks up all that extra delicious glaze perfectly. You could also pair it with creamy mashed potatoes for a fusion twist.
Add a side of steamed bok choy or roasted broccoli for some crunch. This is a show-stopping meal for a Sunday dinner or a small dinner party. Your guests will think you spent all day hovering over the stove.
Leftovers & Storage
If you have leftovers, you are in luck because they taste even better the next day. Store the pork and glaze in an airtight container in the fridge. It will stay fresh for up to four days. To reheat, use a low oven or a microwave until warmed through.
You can also freeze the cooked meat for up to three months. Just make sure it is completely cooled before sealing it up. Thaw it in the fridge overnight before you plan to eat it. This makes for a fantastic pre-made lunch during a busy week.
Make It Even Better (Pro Tips)
- Don’t skip the sear because it adds deep flavor to the sauce.
- Use a heavy-bottomed pot like a Dutch oven for even heat.
- If the sauce is too salty, add a splash more pineapple juice.
- Trim any excess thick fat from the shanks before cooking.
- Prepare the cornstarch slurry with cold water to avoid lumps.
- Baste the meat every hour if you want extra moisture.
- Use fresh ginger instead of powder for a brighter taste.
- Let the meat rest for five minutes before serving.
Easy Ways to Change It Up
- Add more red pepper flakes if you want a spicy kick.
- Swap the pork shanks for pork shoulder chunks if needed.
- Try using honey instead of brown sugar for a floral note.
- Add sliced bell peppers during the last 30 minutes of braising.
- Use canned pineapple if fresh is not available in winter.
Quick Questions
Can I make this in a slow cooker?
Yes, you can sear the meat then cook on low for 8 hours. Thicken the sauce in a pan at the end. It works perfectly for a set-and-forget meal.
What if I cannot find pork shanks?
You can use thick-cut pork chops or a bone-in pork shoulder. Adjust the cooking time as smaller cuts will cook faster. The flavor profile will remain exactly the same.
Is the star anise necessary?
It adds a subtle warmth that complements the pineapple beautifully. If you don’t have it, you can leave it out. The dish will still be absolutely delicious without it.
I hope this tropical pork recipe brings a bit of warmth to your table. It is truly a low-stress way to make a spectacular meal. Enjoy every bite!
— Ethan
Hawaiian-Style Pineapple Glazed Pork Shank
Ingredients
Method
- Preheat oven to 325 degrees Fahrenheit.
- Season pork shanks with salt and pepper then sear in a heavy Dutch oven with vegetable oil over medium-high heat until browned on all sides.
- Whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes in a small bowl.
- Pour the liquid mixture over the shanks and add the star anise to the pot.
- Cover and braise in the oven for 3 hours or until the meat is tender and pulling away from the bone.
- Remove shanks from the pot and keep warm.
- Strain the remaining liquid into a saucepan, add pineapple chunks, and bring to a simmer over medium heat.
- Whisk in cornstarch slurry and cook for 2 minutes until the glaze is thickened and glossy.
- Brush the glaze over the shanks and serve immediately.
