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Post by JustJohn or JJ on Mar 15, 2016 15:29:27 GMT -7
Hawaiian Pineapple Pork  Ingredients:10 thick pork chops (always allow one per person) (I'm using 6 chops) 12 ounces ketchup (about half a bottle) 1-1/2 cups water 1/2 cup sugar 1/2 cup vinegar Salt and pepper to taste 1 small can crushed pineapple Directions:Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours.
It is 6:30 PM and I have to wait another 30 minutes. Will let you know hoe it turns out. |
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Post by pieter on Mar 15, 2016 17:28:33 GMT -7
Looks delicious John!
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Post by karl on Mar 15, 2016 18:05:18 GMT -7
J.J.
This sounds good,,,pineapple and pork is a tasty good combination for one would intergrate with the other.
Karl
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Post by JustJohn or JJ on Mar 16, 2016 4:53:43 GMT -7
For a first time it came out pretty good. Served with rice and vegetables.
On another note here is a video I saw that I think should be passed and utilized around the world.
Beer Can Bacon Burgers by the BBQ Pit Boys
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Post by JustJohn or JJ on Aug 8, 2016 14:24:18 GMT -7
It's in my Ninja 3 in 1 cooker as I type Filipino Adobo (Pork or Chicken) With Slow Cooker Variation (I'm using chicken breast and rice vinegar)  Prep Time: 15 mins Total Time: 15 mins Servings: 4-6 About This Recipe "For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity." Ingredients
3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken ( cut into serving pieces) 1/2 cup vinegar 1/2 cup soy sauce 1 cup water 2 -3 bay leaves, crumbled 2 teaspoons peppercorns ( whole) 4 garlic cloves, crushed 1 medium onion, chopped 3/4 teaspoon ground pepper 2 teaspoons salt ( optional, I do not put it in, it is what the original cook uses) Directions - Stove top instructions. Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you). Allow everything sit at room temperature for at least 15 minutes. Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar). Remove lid and cook 10 minutes more. Directions - Slow Cooker instructions. Serve with rice. Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you). Allow meat to sit at room temperature for at least 15 minutes. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker). Serve with rice. (Freezer instructions ).
To freeze: Combine all ingredients in a ziptop bag. Freeze. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
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Post by Jaga on Aug 8, 2016 22:07:06 GMT -7
John, this looks yummy. Was it good? Who did prepare it, you really or your wife or both ?
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Post by JustJohn or JJ on Aug 9, 2016 4:27:52 GMT -7
John, this looks yummy. Was it good? Who did prepare it, you really or your wife or both ? Jaga, The flavor was good but the chicken came out very dry. I do not like dry meat. I used chicken breast where I should have used thighs. A more moist and tastier meat. I do most of the cooking at home and my wife works three days a week. So she comes home to a cooked meal. Everybody probably forgot but I am retired.    |
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Post by Jaga on Aug 9, 2016 22:16:45 GMT -7
John, yes, I remember that you are retired. Good for you! Retirement is a time to learn new skills. Referring to the chicken, I also do not like a dry meat, maybe you should cover the chicken next time in a foil or add some type of sauce?
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Post by JustJohn or JJ on Aug 12, 2016 4:34:54 GMT -7
John, yes, I remember that you are retired. Good for you! Retirement is a time to learn new skills. Referring to the chicken, I also do not like a dry meat, maybe you should cover the chicken next time in a foil or add some type of sauce? Being retired is very stressful.  |
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Post by Jaga on Aug 12, 2016 21:48:59 GMT -7
John, I agree, this happens to me also... I am sometimes stressed about being stressed.... and it is stressful  |
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