ISLAND PORK ROAST
This fork-tender roast is a tempting mixture of sweet and tang, especially good when served over rice. Any leftovers, should you be so lucky, make wonderful sandwiches.&mdashHeather Campbell, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast., Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add pineapple during the last hour of cooking., Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juice to a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 341 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 976mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein.
ISLAND PORK TENDERLOIN
A delicious meal that I saw on another web site; a quick meal for the entire family. I adjusted a couple of things.
Provided by weekend cooker
Categories One Dish Meal
Time 35m
Yield 1 tenderloin, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Stir together salt, pepper, chili powder, cumin and cinnamon.
- Coat the pork with the spice rub.
- Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
- Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
- Place pork in roasting pan and cook for 20 minutes.
Nutrition Facts : Calories 216.2, Fat 6.5, SaturatedFat 1.7, Cholesterol 73.7, Sodium 376.7, Carbohydrate 15.1, Fiber 0.6, Sugar 13.4, Protein 23.8
ISLANDER PORK
This is sooo good... pork and onions simmered with coconut milk, soy sauce, cumin, coriander and ginger, sweetened with a little molasses and spiked with chili sauce... The pork can marinate for up to about a day and a half; then simmer away and dish up on a bed of rice.
Provided by EdsGirlAngie
Categories Pork
Time P1DT1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the molasses, soy sauce, chili sauce, coriander, cumin, ginger and garlic salt in a plastic zipper bag; add the pork, rubbing the spices and sauces into the meat, and marinate in the refrigerator overnight or up to 1-1/2 days.
- Heat oil and saute the pork slowly (this may take a couple of batches) until nicely browned.
- Remove pork and set aside, then saute onion in the pan drippings.
- Return pork to the pan, add the coconut milk and slowly simmer, covered, until pork is fully cooked and tender with no trace of pink; the longer the better for more flavor (around an hour).
- Season to taste (adding more chili sauce if you like a hotter dish). Serve with rice and garnish with shredded carrots, celery and onion if you like.
GRIOT (ISLAND FRIED PORK)
Steps:
- Toss the pork with 1/2 cup of the lime juice and then drain the juices and reserve the pork.
- Quarter the Scotch bonnet and remove the seeds and membranes, preferably while wearing gloves (these chiles are extremely hot). Finely chop one quarter; leave the others whole. Transfer all of the Scotch bonnet to a large Dutch oven or heavy pot with a lid.
- Add the celery, orange juice, lemon juice, green bell pepper, red bell pepper, vinegar, parsley, scallions, garlic, thyme, bouillon, onion, remaining 1 cup lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper to a food processor and process until smooth. Pour the mixture into the Dutch oven with the Scotch bonnet. Stir in the cloves. Mix in the pork. Cover the pot and refrigerate at least 4 hours and up to overnight.
- Remove the pot from the refrigerator 1 hour before cooking. Place the pot over high heat and add 8 cups water. Bring to a boil and reduce to a simmer; cover and cook, stirring occasionally, until the meat is very tender and the liquid has been reduced by a third, 1 1/2 to 2 hours.
- Remove the meat gently with a slotted spoon and set aside to cool.
- In a large saucepan or deep fryer, heat enough oil to cover the pork to 350 degrees F. Working in batches, pat the pork dry and fry until golden brown, 3 to 5 minutes.
- To serve, drizzle the pork with oil and sprinkle with parsley and thyme leaves. Serve on a bed of rice.
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