Hawaiian Style Pork Belly With Pineapple Rice Recipes

HAWAIIAN PORK ROAST WITH PINEAPPLE

Steps:

• Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

PORK AND PINEAPPLE RICE BOWLS

Steps:

• Cut pork ribs into bite-sized pieces. Sprinkle with salt and pepper, place in a large bowl and toss with 1/4 cup soy sauce. Set aside.
• Drain and reserve juice from the pineapples. Cut into bite-sized pieces.
• Heat a large skillet over medium-high heat. Add the vegetable oil. When hot, add the sesame oil.
• Add the pork to the skillet in batches, being careful not to overcrowd the pan. Cook until all pork is well browned. Return to bowl and set aside.
• In the same skillet, Cook pepper and onion blend, stirring often, until onions are translucent. Place in bowl with pork and set aside.
• Place pineapple in skillet and cook until heated through and slightly browned (caramelized). Return pork and peppers to pan along with any accumulated juices and cook, stirring often, until pork is cooked.
• Mix 3 Tablespoons soy sauce with the reserved pineapple juice. Stir to combine and pour over pork and pepper mixture in pan. Stir to coat everything well.
• Serve over fresh hot rice.

HAWAIIAN-STYLE PORK BELLY WITH PINEAPPLE RICE

Steps:

• Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.
• Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
• Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).
• Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.
• Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.
• Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.
• Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.

KALUA PORK WITH PINEAPPLE RICE

Steps:

• For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes.
• For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes.
• In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes.
• Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
• For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise.
• To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds.