Pork, Pineapple, Mozzarella Cheese Recipe

Prepare pork and marinade

Trim fat from the pork loin and slice into 1-inch medallions or 3/4-inch thick cutlets (about 12–14 pieces from 1 lb). Place pork in a shallow dish or zip-top bag.

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, vegetable oil, salt, and black pepper until sugar is dissolved. Reserve 1/4 cup of the marinade for finishing sauce and pour the rest over the pork. Seal or cover and refrigerate for 30 minutes up to 2 hours (pineapple juice is enzymatic and will tenderize quickly—do not marinate longer than 2 hours for best texture).

While the pork marinates, cut the fresh pineapple into bite-size 3/4-inch chunks (measure 1 cup after cutting). Core and seed the red bell pepper and cut into similar-sized pieces. Peel and cut the red onion into wedges or 1/2-inch slices. If using cilantro, roughly chop and set aside.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 teaspoon of vegetable oil. When oil shimmers, add the pineapple chunks in a single layer and sear without moving for 1–2 minutes until golden, then toss and sear another 1–2 minutes. Transfer seared pineapple to a plate.

In the same skillet, add the bell pepper and red onion. Sauté for 3–4 minutes until they begin to soften and pick up some char, then remove from the pan and set aside with the pineapple.

Pat the marinated pork pieces dry with paper towels (reserve marinade). Warm the skillet over medium-high and add 1 teaspoon vegetable oil if needed. Add pork in a single layer without crowding (cook in batches if necessary). Sear pork 2–3 minutes per side until a deep golden crust forms and internal temperature reaches 145°F (63°C). Transfer cooked pork to a plate and tent loosely with foil to rest.

After all pork is cooked, return the skillet to medium heat. Pour the reserved 1/4 cup marinade into the pan and bring to a gentle simmer for 1–2 minutes to reduce and cook off raw juices. Add the seared pineapple, peppers, and onions back to the skillet and toss to coat with the glaze, warming for 1–2 minutes.

Lower heat to medium-low. Nestle the cooked pork pieces back into the skillet among the pineapple and vegetables. Tear or slice the fresh mozzarella into 1/4-inch pieces and distribute evenly over the pork and pineapple so it melts. Cover the pan with a lid for 1–2 minutes until mozzarella is soft and slightly melted (it should be warm and gooey but not fully runny).

While the cheese melts, whisk together olive oil, lime or lemon juice, and red pepper flakes. Drizzle this lightly over the finished skillet. Taste and adjust seasoning with a little extra salt or pepper if needed. Sprinkle chopped cilantro over top, if using.

Serve the pork, pineapple and melted mozzarella immediately over cooked rice or alongside crusty bread with a simple side salad of greens if desired. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet so the cheese softens again.