Hawaiian Inspired Slow Cooked Pork with Sugar Snap Peas and Pineapple Cashew Rice

You'll prepare the three components of this dish separately 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: Hawaiian Inspired Slow Cooked Pork

One 2 lb. boneless, sirloin pork roast

Hawaiian 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 1 1/2 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


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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