HAWAIIAN PORK ROAST WITH PINEAPPLE
This is one of my favorite slow cooker recipes. It's wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. -Ruth Chiarenza La Vale, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 390 calories, Fat 13g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 783mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 34g protein.
MAH HAW
Savory Minced Pork on Pineapple from Real Thai:The Best of Thailand's Regional Cooking by Nancie McDermott copyright 1992. Mah Haw translates from Vietnamese as "Horses of the Haw People", although it doesn't contain horse meat (although, I suppose, if you can't get good pork for whatever reason - or you don't eat pork for whatever reason - it probably could be made with any other type of ground meat, including horse). Can be used as an appetizer for 8 to 10 people or as a main course for 3 to 4 people.
Provided by Sean33
Categories Lunch/Snacks
Time 16m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
- Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
- If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding.
- To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly.
- Heat a wok or medium skillet over medium heat.
- Add the oil, and swirl to coat the surface of the pan.
- When oil is hot, add the Cilantro Pesto.
- Stir-fry the pesto until quite fragrant, about 2 minutes.
- Increase heat to medium high and crumble in the ground pork.
- Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
- Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
- After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance.
- If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
- Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
- Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
- Remove the hard core from the center of each slice and cut into 1-inch squares.
- You should have about 2 cups of squares.
- To serve, mound a spoonful of savory pork onto pineapple square.
- Garnish each mound with pepper strips and cilantro leaves.
- Transfer to a platter and serve at room temperature as a finger food.
Nutrition Facts : Calories 89.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 19.5, Sodium 292.4, Carbohydrate 9.6, Fiber 0.8, Sugar 7.3, Protein 7.2
THAI ROAST PORK WITH PINEAPPLE
This recipe has all the tastes of great Thai food - sweet, sour, spicy or hot and salty flavours. Serve with savoury rice and a simple sauteed green vegetable. Recipe taken from a Homemaker Favourites booklet produced by Homemakers Magazine in Canada
Provided by Elly in Canada
Categories Pineapple
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cut rind from pineapple in wide strips; core and cut pineapple into bite-size pieces. Set aside rind and fruit.
- In food processor, process garlic and fresh coriander, adding enough of the vinegar to make smooth paste. Mix in sugar, soy sauce, fish sauce, ground coriander, pepper, cumin, cloves, nutmeg and HALF of the cayenne and remaining vinegar.
- Place pork in roasting pan; cover with spice mixture. Lay pineapple rind (rind side up) over top. Pour 1 cup (250 mL) water into pan; roast in 325°F (160°C) oven for 1-½ hours, adding 1/4 cup (60 mL) water at a time to pan, if necessary, as liquid evaporates.
- Remove rind; continue to roast pork, basting every 10 minutes with pan juices, until meat thermometer inserted in centre registers 170°F (75°C), 30 to 45 minutes.
- Transfer to serving platter; surround with pineapple pieces; sprinkle remaining cayenne and salt over pineapple; spoon pan juices over pork. Garnish with coriander stems and leaves, if desired.
Nutrition Facts : Calories 721.2, Fat 41.5, SaturatedFat 14.3, Cholesterol 181.4, Sodium 1029.4, Carbohydrate 21.6, Fiber 1.8, Sugar 16.5, Protein 62.8
MAH-HAW (THAI SEASONED PORK ON PINEAPPLE)
Pineapple and pork just love one another! This savory-sweet-tart appetizer is so delicious that I have been known to clear half a plate and call it dinner...
Provided by Toi
Categories Pork Appetizers
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Place peppercorns in a mortar and pound with a pestle until finely ground. Add cilantro root and garlic; pound until everything is mashed together well. Set aside.
- Heat oil in a skillet over medium heat and cook garlic paste until fragrant, about 2 minutes. Add pork and cook, stirring often, until pork is cooked through and mixed well with garlic paste, about 5 minutes. Season with fish sauce and palm sugar and stir until well combined. Mix in peanuts. Taste pork; it should taste savory with a hint of sweetness. Adjust seasonings if necessary.
- Peel, core, and slice pineapple into 1-inch slices. Cut slices into bite-sized pieces and lay onto a serving dish. Top pineapple pieces with pork mixture. Garnish each pineapple piece with a cilantro leaf and a sliver of red chile pepper.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 22.3 g, Cholesterol 14.7 mg, Fat 5.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 1.6 g, Sodium 249.4 mg, Sugar 16.7 g
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