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  Hawai'ian pork pineapple rice.

This is something that I came up with by accident. Yup. I accidentally rock. This dish tastes like Hawai’i, but without the gravy, spam or styrofoam. Tho’ you could probably put it in a styrofoam container if you’ve got a hankerin’ for some plate lunch, bruddah.

Prep time: ~30 to 45 minutes (plus overnight marinade)
Total cooking time: ~1 hour

Ingredients.

  • 2 tablespoons oil (a combination of peanut oil and sesame oil is best)
  • ~1.5 lbs pork tenderloin cut into 1-inch medallions
  • 1 can pineapple rings
  • 1 bottle Soy Vay Island Teriyaki
  • 1 hunk of ginger, diced into tiny cubes (~1/4 cup)
  • 2 small red peppers, finely chopped (the type of pepper is optional, based on heat preference)
  • 4 green onions
  • 3 cups sushi rice (other rice can be substituted, but sushi rice is best)
  • Salt and pepper (to taste)
  • MSG (to taste)

Tools.

  • Measuring spoons
  • Sharp knife for chopping
  • Cutting board
  • Rice cooker
  • Wok or large pan
  • BBQ grill
  • Spatula

Cooking steps.

  1. Cut the pork tenderloin into 1-inch-thick medallions and place in a ziplock bag. Fill with Soy Vay until pork is covered (about a half bottle). Seal and marinate overnight.
  2. Grill pork and pineapple rings until thoroughly cooked. Salt and pepper to taste.
  3. Remove the pork and pineapple rings from the grill and let cool. Once they’re cool enough to handle, cut both into 1/4-inch cubes (approximately) and set aside.
  4. Cut up the peppers and ginger and set aside.
  5. Cut the green onions into 1/8-inch circles and set aside.
  6. Start rice. (I use a rice cooker, which gives me about 30 to 40 minutes to cook the pork/pineapple/ginger/pepper mixture.)
  7. Add the oil to a wok and heat on medium-high until the oil starts to ripple. Add the pork, pineapple, peppers and ginger and stir fry for 10 minutes. I like to let the mixture set for a minute to get crispy between stirs. But, this can be dangerous because there is a fine line been crispy and tasty and crispy and burnt.
  8. Add half of the remaining Soy Vay into mixture in the wok. Turn heat down to medium and stir fry for another 20 to 25 minutes.
  9. When the rice is about 3 to 4 minutes from being finished, add the green onions and MSG (to taste) and stir fry until the rice has finished cooking.
  10. Add the rice to the wok and stir until the rice is evenly coated and the pork, pineapple, etc. is evenly distributed.
  11. Plate it up and put it in your mouth.
  12. Get dizzy and pass out from the flavor explosion in your mouth*.
    *Results may vary.

 

 
         
     

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