Ingredients for Pork Shoulder With Pineapple and Sesame Broccoli

• 1 (1 1/2–2-pound) skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops

• Koshersalt

• 1 (1-inch) piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 1 tablespoon plus 2 teaspoons balsamic vinegar

• 1 tablespoon plus 2 teaspoons soy sauce

• 675g broccoli

• 3 small shallots, thickly sliced

• 2 matskedar olivolja

• 2 tablespoons sesame seeds

• 1 tablespoon vegetable oil

• 1/2 small pineapple, peeled, cut into 1/2-inch pieces

• 1 tablespoon unsalted butter

Place a roasting pan in oven; preheat to 232°C. Cut shoulder into four 1"-thick steaks; season with salt. Whisk ginger, garlic, 1 tablespoon vinegar, and 1 tablespoon soy sauce in a small bowl. Set both aside.

Remove stalk from broccoli. Peel, trim, and slice into 1/4"-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.

Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part registers 57°C to 60°C for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.

Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 tablespoon butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 teaspoons vinegar and soy sauce. Season with salt.

Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8–10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.

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