Kalua Pork With Pineapple Rice Food

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.

KALUA PORK

Steps:

• Preheat oven to 350 degrees F.
• After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

KALUA PORK SLIDERS WITH PINEAPPLE GINGER DRIZZLE

Steps:

• Sprinkle the pork shoulder with salt and pepper. Set an Instant Pot® to saute and heat the oil until very hot. Add the pork and brown well on all sides. Add the liquid smoke, 1/2 cup coconut water and 1 tablespoon soy sauce. Lock the lid of the Instant Pot® and set to pressure cook on high; set the time for 45 minutes. When the pork has finished cooking, switch the valve to venting. Carefully unlock the lid. Use two forks to coarsely shred the pork and transfer it to a serving bowl. Reserve 1/4 cup of the braising liquid.
• Meanwhile, combine the pineapple juice, brown sugar, ginger, garlic, remaining 2 cups coconut water and remaining 1/4 cup soy sauce in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer briskly until flavorful and reduced to about 1 cup, about 25 minutes. Add the reserved 1/4 cup braising liquid to the drizzle.
• Toss the shredded pork with the drizzle.
• Add the pork to the bottom rolls, scatter the cilantro over the pork and finish with the top rolls. Cut into sliders and serve.