Hawaiian Pork II

Hawaiian Pork II Recipe - A Taste of Hawaii in Your Kitchen

Region / culture: Hawaii, USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Hawaiian Pork II is a delicious and flavorful dish that combines tender pork strips with a sweet and tangy pineapple sauce. This dish is perfect for a weeknight dinner or a special occasion, as it is easy to make and full of tropical flavors.

History

This recipe is inspired by traditional Hawaiian cuisine, which often features a combination of sweet and savory flavors. Pork is a popular protein in Hawaiian cooking, and it is often paired with fruits like pineapple to create a delicious and unique dish.

Ingredients

1 can (15-0.25 oz or 7 g) of pineapple tidbits, drained (reserve juice)
0.25 cup of cider vinegar
0.25 cup of honey
2 tbsp of low-sodium soy sauce
1 tbsp of cornstarch
0.5 tsp of ground ginger
1 tbsp of vegetable oil
1 lb (454 g) of boneless pork, cut into 0.25 inch thick strips
2 cups of chopped celery
1 medium onion, chopped
1 medium-sized red bell pepper, chopped
0.5 cup of unsalted cashews
6 cups of hot cooked rice

How to prepare

Combine the reserved pineapple juice, vinegar, honey, soy sauce, cornstarch, and ginger in a small bowl; set it aside.
Heat the oil in a large skillet or wok over medium-high heat until it is hot. Add the pork and cook for 5 to 7 minutes, stirring occasionally, until it is browned.
Add the celery, onion, and bell pepper to the skillet and cook for 3 to 5 minutes more, or until the vegetables are crisp-tender.
Add the reserved pineapple juice mixture and pineapple to the skillet. Cook, stirring, until the sauce thickens, which should take about 1 minute.
Remove the skillet from the heat and stir in the cashews. Serve the dish over hot rice.

Variations

Substitute chicken or shrimp for the pork for a different protein option.
Add additional vegetables like broccoli, carrots, or snow peas for extra color and flavor.
Use different nuts like almonds or peanuts instead of cashews for a unique twist.

Cooking Tips & Tricks

Make sure to cut the pork into thin strips to ensure that it cooks quickly and evenly.

- Be sure to cook the vegetables until they are crisp-tender to maintain their texture and flavor.

- Stir the sauce constantly while cooking to prevent it from burning or sticking to the pan.

- Serve the dish over hot rice to soak up the delicious sauce and flavors.

Serving Suggestions

Serve Hawaiian Pork II over hot cooked rice for a complete and satisfying meal. You can also pair it with a side of steamed vegetables or a fresh salad for added nutrition.

Cooking Techniques

Stir-frying the pork and vegetables in a hot skillet or wok ensures that they cook quickly and retain their texture.

- Thickening the sauce with cornstarch creates a glossy and flavorful coating for the pork and vegetables.

Ingredient Substitutions

Use apple cider vinegar instead of cider vinegar for a slightly different flavor.

- Substitute maple syrup or agave nectar for honey if desired.

- Use chicken broth or vegetable broth instead of soy sauce for a different flavor profile.

Make Ahead Tips

You can marinate the pork in the sauce mixture ahead of time to save time on the day of cooking. Simply combine the pork and sauce in a resealable bag and refrigerate for up to 24 hours before cooking.

Presentation Ideas

Garnish the dish with chopped green onions or cilantro for a pop of color and freshness. Serve it in a large serving bowl or on individual plates for an elegant presentation.

Pairing Recommendations

Hawaiian Pork II pairs well with a side of steamed white rice or coconut rice. You can also serve it with a side of grilled pineapple or a tropical fruit salad for a complete Hawaiian-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Hawaiian Pork II contains approximately 400 calories.

Carbohydrates

Each serving of Hawaiian Pork II contains approximately 50 grams of carbohydrates.

Fats

Each serving of Hawaiian Pork II contains approximately 15 grams of fat.

Proteins

Each serving of Hawaiian Pork II contains approximately 25 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains soy and nuts (cashews).

Summary

Hawaiian Pork II is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying meal.

Summary

Hawaiian Pork II is a delicious and flavorful dish that combines tender pork strips with a sweet and tangy pineapple sauce. This dish is easy to make and full of tropical flavors, making it a perfect meal for any occasion. Enjoy this dish with rice and your favorite side dishes for a complete and satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Hawaiian Pork II. It was a warm summer day when my husband and I decided to take a spontaneous trip to Hawaii. We had always dreamed of visiting the beautiful islands, with their lush landscapes and rich cultural history. Little did I know that this trip would not only be a feast for the eyes, but also for the taste buds.

We spent our days exploring the island, soaking up the sun on the pristine beaches, and immersing ourselves in the local culture. One evening, we stumbled upon a quaint little restaurant tucked away in a hidden corner of the island. The aroma of tantalizing spices and savory meats wafted through the air, drawing us in like moths to a flame.

As we sat down at a cozy table overlooking the ocean, I perused the menu, my mouth watering at the thought of trying some authentic Hawaiian cuisine. That's when I saw it - Hawaiian Pork II. The description alone made my stomach rumble with anticipation. Succulent pork marinated in a blend of tangy pineapple juice, soy sauce, and fragrant ginger, then slow-cooked to tender perfection. It was like a symphony of flavors dancing on my taste buds.

I wasted no time in placing my order, eager to taste this culinary masterpiece. When the dish arrived at our table, I was met with a tantalizing sight. The pork glistened with a sticky glaze, the pineapple adding a sweet and tangy note that complemented the savory meat perfectly. I took my first bite, and my taste buds erupted in a chorus of delight. It was unlike anything I had ever tasted before - a perfect balance of sweet, savory, and umami.

I knew right then and there that I had to learn how to make this dish at home. I begged our server for the recipe, but she only smiled enigmatically and said it was a closely guarded secret of the restaurant. Determined not to let this culinary gem slip through my fingers, I set out on a mission to recreate Hawaiian Pork II in my own kitchen.

Back home, I scoured cookbooks and online recipe sites in search of a similar dish, but nothing came close to the magic I had experienced in that little Hawaiian restaurant. Frustrated but undeterred, I turned to my network of friends and family, hoping that someone might have a connection to the elusive recipe.

One day, while chatting with a neighbor over the backyard fence, I mentioned my quest for the perfect Hawaiian Pork II recipe. To my surprise, she clapped her hands together and exclaimed, "Oh, I know just the person you need to talk to!" She told me about a friend of hers who had visited Hawaii and learned to make the dish from a local chef. My heart skipped a beat - could this be the breakthrough I had been waiting for?

I wasted no time in reaching out to her friend, who graciously agreed to share the recipe with me. She recounted how she had spent a day in a bustling Hawaiian market, watching as the chef expertly prepared the dish, his hands moving with a grace and precision that spoke of years of practice and dedication to his craft.

Armed with the recipe and a newfound sense of determination, I set to work in my kitchen, gathering the ingredients and following the instructions to the letter. The aroma that filled my home as the pork simmered in its marinade was intoxicating, transporting me back to that little restaurant in Hawaii.

When the dish was finally ready, I plated it with care, garnishing it with a sprinkle of fresh cilantro and a wedge of juicy pineapple. I took a deep breath, closed my eyes, and took a bite. And there it was - the taste of Hawaii in every mouthful. The sweet tang of pineapple, the salty kick of soy sauce, the warmth of ginger - it was all there, just as I remembered.

As I sat at the table, savoring each bite of my homemade Hawaiian Pork II, I couldn't help but smile. This dish was more than just a recipe - it was a memory, a connection to a place and time that had left an indelible mark on my heart. And as I shared the dish with my family and friends, I knew that this recipe would be passed down through generations, a reminder of the joy and adventure that can be found in a simple meal shared with loved ones.