Hawaiian Style Braised Pork Recipes

Steps:

• For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside.
• Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
• For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before.
• Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
• Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.

Steps:

• Place the roast on a 22x18-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. , Preheat oven to 400°. Place foil-wrapped meat in a roasting pan; bake for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Place onion in a 13-in. x 9-in. baking pan. Rub ribs with garlic and sprinkle with salt and pepper; place over onion. Pour 1/4 cup water around ribs. Cover and bake at 350° for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger, mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer or until meat is tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

Steps:

• Season the pork with salt, pepper and garlic powder (season the pork cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder).
• Heat oil in a large heavy pot over medium-high heat.
• Add in about 1/3 of the pork and saute until brown (about 6-7 minutes) transfer to a bowl and continue with the remaining pork.
• Add in the fresh garlic, green onions and ginger; saute for 1 minute.
• Return the pork to the pot along with any juices from the bowl or plate.
• Add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil.
• Reduce heat to medium-low; cover and simmer until the pork is very tender (about 90 minutes or more or less).
• Stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce.
• Simmer until the gravy thickens, stirring occasionally (about 3-4 minutes).
• Season with salt and pepper.

Steps:

• Sprinkle pork with salt and pepper.
• Heat oil in heavy large pot over medium-high heat.
• Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl.
• Repeat with remaining pork.
• Add garlic, green onions, and ginger to pot; sauté 1 minute.
• Return pork and any juices to pot.
• Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil.
• Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes.
• Stir remaining broth and cornstarch in cup to dissolve; mix into pork.
• Simmer until gravy thickens, stirring occasionally, about 3 minutes.
• Season with pepper.
• (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.)
• Serve pork with your favorite stir-fried cabbage.

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:

• Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with cabbage.