Tahitian Pork Recipes

Steps:

• Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

Steps:

• Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
• Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

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.

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

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.

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.

Steps:

• Cut ribs into serving size pieces. Place ribs bone side down on a rack in shallow roasting pan. Bake, uncovered, at 350° for 1 hour; drain., In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger. Combine the pineapple, water onion, vinegar, soy sauce, Worcestershire sauce, orange zest and hot pepper sauce. Gradually stir into brown sugar mixture. Bring to a boil; cook for 2 minutes or until thickened. Brush ribs with sauce. Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.