Hawaiian Pork N Greens Recipes

HAWAIIAN PORK ROAST

Hawaiian Pork Roast image

Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. -Mary Gaylord, Balsam Lake, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
4 teaspoons liquid smoke
4 teaspoons soy sauce
2 unpeeled ripe bananas
1/2 cup water

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.

Nutrition Facts : Calories 222 calories, Fat 14g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 207mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

HAWAIIAN PORK CHOPS

Hawaiian Pork Chops image

Looking for a great last-minute meal when friends drop in? Hampton, Virginia's Michelle Cavalier recommends one of her husband's sweet-and-sour favorites. "This is so easy, tastes just like Hawaiian pizza, and I usually have all ingredients on hand."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1/3 cup chopped green pepper
1/3 cup thinly sliced onion
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional

Steps:

Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

Nutrition Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 554mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

HAWAIIAN ROASTED PORK

Hawaiian Roasted Pork image

Provided by Tyler Florence

Categories main-dish

Time 3h15m

Yield 10 servings

Number Of Ingredients 9

Ingredients

2 boneless pork rump roasts, about 3 pounds each
3 tablespoons Hawaiian or coarse salt
2 tablespoons ground black pepper
1/2 cup guava jam, prepared
2 tablespoons Macadamia nut oil
1 teaspoon of water, plus 1/2 cup
10 banana leaves, wet
1 stalk sugar cane, split in half lengthwise
1 tablespoon all-natural liquid smoke flavoring

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.

HAWAIIAN SPARERIBS

Hawaiian Spareribs image

This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!

Provided by KREED1023

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup vinegar
½ cup ketchup
1 tablespoon soy sauce
1 (8 ounce) can crushed pineapple, undrained
3 tablespoons brown sugar
2 tablespoons cornstarch
½ teaspoon salt
½ tablespoon fresh ginger, grated
3 pounds pork spareribs, cut into serving size pieces

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
Bake in a preheated oven until done, about 1 1/2 to 2 hours.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g

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