Serving Size  : 8 

INGREDIENTS 

PORK 

•   3 pounds  pork, shoulder,  boneless 
•   1/4 cup  salt, coarse red Hawaiian sea salt 
•   6 each  banana leaves 

TERIYAKI 

•   1/2 T oil, sunflower 
•   1 inch piece  ginger, fresh — peeled, coined and minced 
•   6 each  garlic — minced 
•   1/4 cup  juice, pineapple 
•   1/3 cup  mirin 
•   1/3 cup  soy sauce, Tamari 
•   1.25 T vinegar, rice wine 
•   1/4 T oil, sesame 
•   1.5 T sugar, brown 
•   1 T cornstarch 

PINEAPPLE 

•   1/2 each  pineapple,  fresh — peeled, cored, cut into 8 wedges 
•   1.25 T oil, sunflower 

RICE 

•   2 cups  rice, jasmine 
•   Water — as written on packaging 

GARNISH 

•   2 each  scallions — sliced thin 

DIRECTIONS 

PORK

1. Cut pork into smaller chunks and rub with salt. Hold cold. 
2. Slack banana leaves if frozen. 
3. Prepare grill for grilling banana leaves and pork. 
4. Grill banana leaves. Sear pork on the grill. 
5. Preheat oven to 205F. 
6. Line a deep baking dish with grilled banana leaves. Place pork shoulders in. Cover with more banana leaves. 
7. Cover and cook overnight at 205F. 
8. (Alternatively, can braise in a crockpot on high for 2hrs and then on low for an additional 4hrs, or until tender) 
9. Remove from oven and coarse chop meat into 1 1/2- 2 inch chunks. 

PINEAPPLE

1. Preheat oven to 450F. 
2. Cut and core as stated. 
3. Coat cut pineapple in oil and mark on the grill. 
4. Cut each wedge in half and place onto a parchment lined tray. 
5. Cook in a 450F oven until 165F internal is reached. 

TERIAKI 

1. Process and mise ingredients as stated.  
2. In a medium pot, sweat ginger and garlic in oil until no longer raw. 
3. Add remaining ingredients except cornstarch and sesame oil. 
4. Bring to a simmer. 
5. Make a slurry with the cornstarch and some water. Thicken sauce with this slurry. 
6. Taste and adjust, finishing with sesame oil. 

RICE

1. Prepare rice as stated on packaging. 

GARNISH

1. Prep scallions as stated. 

SERVE:   

1. 1/2c pork topped with a spoonful of teriyaki sauce, 1/2c rice,  1 piece pineapple, sprinkle of scallion