Huli Huli Pork Recipes

HULI HULI CHICKEN

Steps:

• In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
• When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

HULI HULI CHICKEN

Steps:

• Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
• Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
• Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

HULI HULI PORK

Steps:

• Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
• For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
• Drain pork.
• FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
• Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).
• Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
• Garnish with lime wedges and sprigs of fresh herbs.

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

WHOLLY HULI PULLED PORK

Steps:

• Mix up the sauce. MInce or grate onions, garlic and ginger. Dump everything but the pork and canola oil in a bowl, mason jar, whirry thing, whatever works for you. Shake it up, mix it up, make sure the sugar dissolves and the flavors get to know each other. Best if it sits in the fridge for a while, but not necessary. If you use granulated onion, garlic and ground ginger, it lasts a long, long time.
• Marinate the pork in the fridge. Flavor is good after 2 hours, but great without this step. (I skip this).
• Let pork sit at room temperature, about 30 minutes is good. Sear the pork in the pressure cooker, or pan, just get it to a nice brown because it adds a LOT of flavor. Use less oil if your pan is non stick.
• Dump the sauce on top. Stir, scraping the bottom of the pot a bit to mix all the flavor together.
• This is where it is up to you. Pressure cooker, at about 15 lbs pressure for 55 to 70 minutes is the best way to push all the flavor in the pork and get the right texture. IMPORTANT Let the pressure escape on it's own, do NOT release pressure quickly or the meat will seize up, get tough and lose moisture. Other methods work great, just make sure to deglaze the searing pan so you can use that flavor in the cooking process. Crock pot or slow cooker, 6 hours. Oven braise 325 for an hour and a half, covered, until meat reaches 160 and falls apart, not my favorite method. Grill it up, shred, dump the sauce over the top. Your choice, the pressure cooker works the best for us.
• Shred the pork as soon as it is cooled enough to handle with 2 forks or a fork and the back side of a butter knife, or clean fingers, before chilling or it will not fall apart. Great made in advance or frozen for OAMC.
• Also use sauce/marinade (can thicken with a corn starch slurry at a simmer in a small pot) for chicken, seafood, shrimp, whatever, it's a great sauce on rice.