| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Hawaiian Salt (sub Kosher) |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Worchestershire sauce |
| 2 |
|
Cloves crushed garlic |
| 1 |
|
Piece (1-inch) ginger; crushed |
| 1 |
tb |
Liquid smoke (up to) |
| 5 |
lb |
Pork roast (pork butt is good) |
|
|
Ti or banana leaves |
INSTRUCTIONS
From: Judith Pirie <judith@ALOHA.NET>
Date: Wed, 26 Jun 1996 15:58:48 -1000
Mix together salt, soy sauce, Worchestershire sauce, garlic, ginger and
liquid smoke. Place pork on several leaves, rub with seasonings and let
stand for at least one hour. Fold leaves over to wrap the pork. Wrap the
leaf enclosed pork in foil. Place in a baking pan and bake in a 325 degree
oven for 4-5 hours. Unwrap and shred the meat. Serve with poi (or rice).
From Ethnic Foods of Hawaii, by Ann Kondo Corum
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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