I don’t know if it’s a trend or a coincidence, but some of the best meals I’ve had recently have involved pork and pineapple — a combination that seems to span cultures and cuisines. So I queried our resident food historian, City Cast Las Vegas co-host Sarah Lohman. “Pineapple is native to Brazil, and pork is native to Europe, so they’re definitely ingredients that were brought together later,” she told me. “Considering that this is a new world plant and an old world animal, we’re seeing a combination of colonization and immigration coming together.”
However these two met, it’s magic. “I think it’s the sweet and savory,” Sarah mused. “And because pineapple grills so well. When it’s exposed to heat, it remains firm, the sugars caramelize, and it’s sweet and sour, too.”
Grilled Pork Belly and Pineapple at Honey Pig
Honey Pig is one of my family’s go-to’s when our Korean barbecue cravings call for pork. The giant cast-iron grills in the center of your table deliver a gorgeous sear, and the restaurant offers plenty of sides. My insider tip: Grill some kimchi in the pork fat that pools around the edges, and pull it off once the color deepens and the edges crisp up. Then order a side of lettuce to make lettuce wraps with a bit of pork, grilled kimchi, and a piece of pineapple inside. Perfection!
Tacos al Pastor con Piña at Taqueria El Pastorcito
I have to shout out my friend Tony for not only introducing me to this excellent taco outpost but also telling me to order my tacos al pastor (a marinated, spicy pork slow-cooked on a rotating spit) “con piña,” or with pineapple. It’s a punchy, sweet note that brightens the smoky pork alongside the salsa and cilantro.
Iberico Pork Secreto With Jalapeño Pineapple Jam at Echo & Rig
The pork tenderloin here is good, nothing to write home about — a solid alternative to all the beef on this steakhouse menu. But add a dab of the jalapeño pineapple jam to your bite of pork and everything lights up. I couldn’t stop talking about the jam, to my husband’s bemusement. And then I handed him the fork, and he got it.
