Sweet Glazed Pork Belly And Grilled Pineapple On Hawaiian Bread Recipes

SWEET GLAZED PORK BELLY AND GRILLED PINEAPPLE ON HAWAIIAN BREAD

Steps:

• For the glaze: In a medium bowl, whisk together honey, soy sauce, hoisin sauce, brown sugar, garlic, ginger, and red pepper. Transfer to an airtight container and refrigerate until ready to use.
• For the rub: In a small bowl, mix together salt, brown sugar, chili powder, and cayenne pepper. Sprinkle pork belly slices all over with rub and place in refrigerator for at least 1 hour and up to 24.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pork belly on hot side of grill and cooked until browned on both sides, 2-3 minutes per side. Move to cool side of grill and brush with glaze all over. Cover grill and let cook until glaze caramelizes, about 2 minutes more. Transfer to cutting board and let rest for 5 minutes.
• Place pineapple rings on hot side of grill and cook until seared on both sides, 2-3 minutes per side. Transfer to cutting board. Place rolls on hot side of grill, cut side down, and cook until lightly toasted, about 1 minute. Remove from grill.
• Cut pineapple and pork belly into 2-inch squares. Place belly and pineapple on rolls and top with cilantro leaves. Serve immediately.

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH

Steps:

• For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
• For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
• Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
• Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

HAWAIIAN BBQ GLAZED PORK CHOPS

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops until blended. Reserve 1/2 cup sauce for serving with the cooked chops.
• Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 3 to 4 min. or until chops are done (145ºF), turning occasionally and brushing with remaining sauce.
• Remove chops from grill. Let stand 3 min. before serving with the reserved sauce.