Beef Teriyaki

1 pound beef, cut in 1 inch cubes
1 (15-oz) can pineapple chunks with juice
1/2 c. soy sauce
1/4 c. brown sugar
1 clove garlic, minced
1/2 tsp. minced ginger
2 tsp. sesame oil

Combine all ingredients, including liquid from pineapple, and marinate, covered and refrigerated, 3 hours. Thread beef and pineapple alternately on skewers. Discard leftover marinade. Broil about 8 minutes, turning once, until beef is cooked.

Great for a party, just double or triple the recipe.

Hawaiian Sandwiches

16 slices bacon
8 piece toasted white bread
1 can sliced pineapple - (20 oz) drained
8 slices Cheddar cheese

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.

Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot. Yield: 8 sandwiches.

Kalua Pork I

(Kalua is the Hawaiian cooking method, Kalua, not to be confused with the American coffee liqueur, Kahlúa.)

4-5 pounds pork butt
2-1/2 T. Hawaiian salt (substitute kosher salt)
2 T. liquid smoke
1 banana leaf (substitute 4-5 whole, unpeeled bananas)
4-6 ti leaves (substitute aluminum foil)

Trim any excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke.

Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat . Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.

Roast in a 325-350º oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

Kalua Pork II

3 lb Pork butt
2 c. Water
1 tsp. Liquid smoke
1/4 c. Hawaiian salt

Pierce pork butt all over with carving fork. Place pork, fat side up, in a roasting pan or deep casserole. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven at 400 degrees for 3 hours. Remove from pan and shred pork. Serves 6.

Spareribs with Pineapple Sweet & Sour Sauce

2 lbs. pork ribs
Salt and pepper to taste
Flour
Oil for frying

Sauce:

6 T. brown sugar
1 c. pineapple juice
1 tsp. garlic, minced
1 finger ginger
1/2 c. vinegar
1 fresh pineapple, cubed

Marinate/massage pork ribs with salt and pepper. Roll ribs in flour before cooking. Heat oil in a pot and fry until golden brown. Remove oil cut into pieces. In a separate pan, combine sauce ingredients. Add pork ribs to the sauce and simmer until tender.

BACK