Hawaiian Pork Recipes

Steps:

• In a skillet lightly brown pork pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot.
• In same skillet cook onion and celery just until tender, but not browned.
• Add remaining ingredients and simmer about 1 minute. Pour sauce over pork pieces in crock pot.
• Turn crock pot on high for 1st hour and then to low for 3-4 hours.
• Note: If using optional green pepper, brown with onion and celery.
• Note: If you want sauce thicker, add 1 tablespoon of cornstarch during last 30 minutes.
• Great served over buttered rice!
• Enjoy!

Steps:

• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.
• Hawaiian Sauce:
• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

Steps:

• Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
• Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
• Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
• Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

Steps:

• Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
• Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.

Steps:

• Special Equipment: Butcher's twine
• In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
• Cut the pork into 4 equal portions, then tie each cut with some butcher's twine. Lightly sprinkle each piece with 1 1/2 teaspoons of the spice mixture.
• Preheat the oven to 300 degrees F.
• Heat 3 tablespoons canola oil in a large Dutch oven over medium heat. Sear each cut of pork on all sides, then transfer them to a plate. Add the remaining 1 tablespoon canola oil to the same pot along with the onions, ginger, and garlic. Saute for 2 minutes. Pour in the pineapple juice and chicken stock and return the pork to the pot. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 1/2 hours.
• Remove the pork from the Dutch oven and arrange the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Transfer the pork to a serving platter and serve with a drizzle of braising liquid.
• Serve the pork with the Mashed Parsnips and Celery Root, if desired.

Steps:

• For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
• For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
• Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
• Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

Steps:

• Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.

Steps:

• PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
• Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
• Shake off excess.
• Place a wok over high heat.
• When wok is hot, add 2 tablespoons of the oil.
• When oil is hot, add half the pork.
• Stir fry until evenly browned about 5 to 7 minutes.
• Remove pork from wok, and set aside.
• Repeat to brown remaining meat, adding more oil as needed.
• Add remaining oil (about 2 tablespoons) to wok.
• Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
• Add pea pods, stir one minute.
• Stir sweet and sour sauce and add to wok.
• Stir until sauce boils and thickens.
• Return pork to wok and stir until heated through.
• Serve with hot cooked rice.
• Pass soy sauce if desired.

Steps:

• Season chops on both sides with celery salt and pepper.
• Place the chopped onion in roasting/oven bag and lay this flat in a shallow baking dish.
• Place chops in a single layer on top of the onions.
• Mix soy sauce into the pineapple and spoon onto chops so that the juice runs under the chops, and the crushed pineapple remains on top.
• Close bag loosely with the tie provided leaving a finger sized hole for steam to escape.
• Bake at 350 degrees Fahrneheit (180 degrees Celsius, for 45 minutes.
• Slit bag and turn back so that chops are exposed.
• Raise heat to 375 degrees Fahrenheit (190 degrees Celsius)and continue baking uncovered for approximately 15 minutes or until the fat at the edge of chops is golden brown.
• Remove from oven and serve.

Steps:

• Place the roast on a 22-in. x 18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce.
• Wash bananas and place at the base of each side of roast.
• Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil.
• Place in a shallow baking pan; refrigerate overnight, turning several times.
• Place foil-wrapped meat in a roasting pan. Bake at 400° for 1 hour.
• Reduce heat to 325°; continue baking for 3-1/2 hours.
• Drain; discard bananas and liquid.
• Shred meat with a fork.
• Serve with your favorite BBQ sauce, if you desire.