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Hawaiin Inspired Pork with Sugar Snap Peas and Pineapple Cashew RiceHawaiin Inspired Pork with Sugar Snap Peas and Pineapple-Cashew Rice
You'll separately prepare the three components of this dish and just before serving they will be assembled on the plate stir-fry style. The flavors work together so well and it's one of those dishes that the whole family will like.
Here's what you'll need:
Component One: Hawaiin Inspired Pork
One 2 lb. boneless, sirloin pork roast
Hawaiin Inspired Marinade for Pork:
1 can of crushed pineapple with juice
1 bottle of Soy Vay Island Teriyaki sauce/marinade
Combine the marinade ingredients in a container large enough to hold the marinade and the roast. Marinate for at least 6 hours, turning the meat every hour or so if possible. Lift Roast from Marinade and wrap in a double sheet of heavy duty aluminum foil. Place foil wrapped roast in pan and roast slowly in the oven for 3 hours at 325º. Roast is ready when meat easily falls off when pulled. Component Two: Sugar Snap Peas with Fresh Mint
2 lbs. of sugar snap peas with ends trimmed of strings
3 T fresh, chopped mint
1 T butter and a couple swirls of olive oil
Salt
Cook Peas in salted, boiling water until crisp tender...just a couple of minutes. Drain in a colander and set aside. Melt butter and olive oil in a sauté pan. Add peas and stir fry for a few minutes; adding mint and a bit of salt at the end.
Component Three: Rice with pineapple and cashews
2 c cooked basmati rice ( or rice of your choice )
1 small can of crushed pineapple, drained of its juice
1/3 c chopped cashews
3 T chopped chives
Combine cooked rice with next three ingredients; mixing well.
To serve:
Place a serving of rice onto plate and spread it out a tad. Add several pieces of pulled pork over rice. Top it off with a serving of sugar snap peas. Serve Hot.
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