Polynesian Pork (Marinade and Sauce)

Serves: 4-6
Prep Time: 1 hour  Cook Time: 1 hour 30 min.

Unique flavor, sweet heat, tropical spice. However you describe it, the flavors of the Polynesian Islands pack big, bold heat and perfectly blend it with sweet, earthy flavors. This marinade can be made as spicy or as mild as you like, just be sure to save some to make the best sauce you may ever have. 

Ingredients - Marinade

• 1 Cup Soy Sauce
• 2 Cups Ketchup
• 2 Cups Apple Juice
• 1 Scotch Bonnet Pepper 
• 2 Tbsp. Black Pepper
• 2 Tsp. Kosher Salt
• 1/3 Cup Honey
• 6 Green Onion Whites
• 1 Thumb Fresh Ginger - Sliced Thin
• 1 Lemon (Juiced)
• Green Onion - Optional

Ingredients - Pork

• ​2 Lbs. Boneless Pork Chops
• 1 Pineapple (Whole)
• 1/4" Pineapple slices
• 4 Tbsp. Butter sliced​

Ingredients - Sauce

• 2 Cups Reserved Marinade
• 1 Cup Ketchup
• 1 Cup Honey
• 1 Lime (Juiced)
• 3 Tbsp. Minced Garlic
• 1/2 Cup Brown Sugar 
• 1 Cup Apple Juice​

Directions

1. Combine all ingredients except, Scotch Bonnet Pepper and 1 Cup Apple Juice in blender.
2. In a small skillet, toast pepper until fragrant.
3. Add Apple Juice to skillet allow to cook for 1 minute.
4. Add to blender, blend until smooth.
5. Marinade 2 Lbs. Boneless Pork Chops for a minimum of one hour.
6. While marinating pork, remove top and bottom 1/3s of a pineapple. Peel middle third and slice into 1/4" thick rounds. Cut bottom of BOTTOM 1/3 of pineapple just enough so that it sits level on your cutting board. (You do not want this to wobble or tip over when it cooks.)
7. Push a wooden skewer through the bottom piece of pineapple. This will now be your base.
8. Preheat oven to 400°F
9. Remove marinated pork from refrigerator, place 3 porkchops on the skewer, centered for balance. Place 1 pineapple slice, 1 slice of butter. Repeat until all ingredients used. Place last pineapple slice at top of tower.
10. Place your tower onto a 12" cast iron skillet. If you don't have one, I recommend this one from Lodge Cast Iron
11. OPTIONAL: I like to place diced peppers, potatoes, and leftover pineapple, etc. in the bottom of the pan. I lightly coat them in olive oil and sprinkle with a little kosher salt, but the fat rendering from the pork gives the vegetables a great flavor.
12. Cook in oven for 90 minutes.

Directions for Sauce

1. Combine all ingredients in medium sauce pan. Whisk together, and allow to come to a a boil while whisking. Boil for 2 minutes and reduce heat to low. Cook until just before pork is ready to serve.
2. Strain sauce to remove solid bits.

Bringing it All Together

1. Remove from oven. Slice downwards so meat falls on top of vegetables or into pan. Use tongs to remove and place on top of rice, salad, noodles, etc.
2. Drizzle reserved sauce on top.
3. Serve immediately.

Sulli Says: The first time I made this, I decided to make some coconut rice to round out the flavors.  I topped it with the reserved sauce, and a Cilantro Cream Sauce.  You can find the recipes here: Coconut Rice, Cilantro Cream Sauce.


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