You will love the sweet and savory flavor combos that this Hawaiian pork recipe offers. The deeply flavorful pork is skewered with pineapple chunks and smoked bacon for a festive, utensil-optional dish everyone will love.
YIELD: 5–6 SERVINGS • COOK TIME: 15 MINUTES
1 (20-oz [567-g]) can crushed pineapple with juice
¾ cup (165 g) brown sugar
½ cup (120 ml) soy sauce
⅓ cup (82 g) ketchup
⅓ cup (79 ml) red wine
¼ cup (60 ml) Worcestershire sauce
1 clove garlic, minced
½ tbsp (7 g) fresh peeled and grated ginger
4 drops liquid smoke (hickory)
1 (3-lb [1-kg]) pork loin, cubed into
2” x 2” (5 x 5-cm) pieces
1 fresh pineapple, peeled, cored and cubed into 2” x 2” (5 x 5-cm) pieces
10–12 bamboo skewers, soaked in water
1 lb (454 g) smoked peppered bacon, sliced
In a bowl, mix the crushed pineapple with juice, brown sugar, soy sauce, ketchup, red wine, Worcestershire, garlic, ginger and liquid smoke. Pour half of this mixture in a pot to simmer until thickened, about 15 minutes. Add the pork and pineapple chunks to the mixture remaining in the bowl, and marinate for 10 to 15 minutes.
Remove the bamboo skewers from the water and start to assemble the pork, pineapple and bacon skewers. Push the skewer through one end of a strip of bacon. It’s important to start with this ingredient so that you can interweave the bacon strip as you add 3 pork pieces and 3 pineapple pieces on the skewer. When it’s done, the bacon should resemble a snake going in and out of the pork and pineapple. Repeat this process for each skewer.
Grill over medium-high heat for 6 to 8 minutes, with the goal of getting the bacon cooked and not overcooking the pork. Flip, and continue to cook for an additional 6 to 8 minutes, or to an internal temperature of 160 to 165°F (71 to 74°F) in the center of the pork. During the cooking process, baste with the reduced marinade mixture.
The remainder of the marinade mixture can be served as a dipping sauce. Enjoy!