Tahitian Pork Food

POLYNESIAN PORK CHOPS

Steps:

• Season the pork with the garlic powder.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Serve the pork and sauce with the rice and sprinkle with the green onion.
• Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.
• Cost per recipe: $8.41

TAHITIAN PORK

Steps:

• Combine 2 tablespoons cornstarch with soy sauce; toss with meat until all meat is coated. Brown in hot oil; when done drain.
• Drain pineapple reserving juice. Add reserved juice, vinegar, sugar, and garlic salt to meat.
• Bring to boil, then reduce heat; cover and simmer 45 minutes.
• Dissolve remaining 1 tablespoon cornstarch in water; add to meat. Cook stirring constantly until thickened and translucent.
• Add pineapple, heat through.
• Serve on a bed of cabbage.

PRIZE-WINNING POLYNESIAN PORK OVER RICE

Steps:

• In a large skillet, brown pork on all sides in bacon drippings.
• Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
• Cover and let simmer for 15 minutes.
• Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
• Stir in pineapple with canning juices and bring to a boil.
• Remove from heat and taste for seasonings, adjusting as needed.
• Serve ladled over mounds of hot cooked rice.

SLOW COOKER POLYNESIAN PORK

Steps:

• In a bowl, combine salt, curry powder, garlic, and mango chutney until well combined.
• Rub the chutney mixture all over the pork roast. Place the roast in a slow cooker. Pour the pineapple juice in the slow cooker.
• Cook on HIGH 4-5 hours (or LOW 8-10 hours), or until pork shreds easily when pulled.
• Remove pork roast to a plate or cutting board and pull the pork into large shreds.
• Serve immediately with juices from the slow cooker, if desired. Garnish with sesame seeds and cilantro.

TAHITIAN PORK CURRY WITH TARO

Steps:

• Get all the ingredients and tools ready.
• Wash and peel the taro, cut into cubes and blanch 10 minutes in salted water.
• Drain and put aside.
• Peel and chop the onion and the garlic.
• Cut the meat into cubes.
• Sear the meat in a heavy Dutch oven, add the onion, paprika and curry, singe with the flour.
• Add salt and pepper.
• Put water, add garlic and the taro.
• Cook for 40 minutes stirring regularly.
• Check seasonings, bind with the coconut milk and serve hot.

POLYNESIAN PORK CHOPS

Steps:

• In a resealable food storage plastic bag mix all ingredients except pork chops.
• Add pork and seal bag.
• Turn to coat.
• Refrigerate 1 to 2 hours to marinate, turning bag once.
• When ready to cook pork, heat grill.
• When grill is ready, place pork on grill.
• Cover grill and cook 15 to 20 minutes, turning occasionally and brushing with marinade, until pork is no longer pink in center.
• Discard any remaining marinade.

POLYNESIAN PORK CHOPS

Steps:

• Season pork chops with garlic powder.
• In a large skillet, cook chops in hot oil until brown on both sides.
• Add onion, soup, pineapple with juice, water, soy sauce and honey.
• Bring to a boil.
• Cook on low heat 10 minutes or until meat juice runs clear.
• Serve with rice and garnish with green onions if desired.