This is something that I came up with by accident. Yup. I accidentally rock. This dish tastes like Hawai’i, but without the gravy, spam or styrofoam. Tho’ you could probably put it in a styrofoam container if you’ve got a hankerin’ for some plate lunch, bruddah.
Prep time: ~30 to 45 minutes (plus
overnight marinade)
Total cooking time: ~1 hour
Ingredients.
- 2 tablespoons oil (a combination of peanut oil and sesame oil is best)
- ~1.5 lbs pork tenderloin cut into 1-inch medallions
- 1 can pineapple rings
- 1 bottle Soy Vay Island Teriyaki
- 1 hunk of ginger, diced into tiny cubes (~1/4 cup)
- 2 small red peppers, finely chopped (the type of pepper is optional, based on heat preference)
- 4 green onions
- 3 cups sushi rice (other rice can be substituted, but sushi rice is best)
- Salt and pepper (to taste)
- MSG (to taste)
Tools.
- Measuring spoons
- Sharp knife for chopping
- Cutting board
- Rice cooker
- Wok or large pan
- BBQ grill
- Spatula
Cooking steps.
- Cut the pork tenderloin into 1-inch-thick medallions and place in a ziplock bag. Fill with Soy Vay until pork is covered (about a half bottle). Seal and marinate overnight.
- Grill pork and pineapple rings until thoroughly cooked. Salt and pepper to taste.
- Remove the pork and pineapple rings from the grill and let cool. Once they’re cool enough to handle, cut both into 1/4-inch cubes (approximately) and set aside.
- Cut up the peppers and ginger and set aside.
- Cut the green onions into 1/8-inch circles and set aside.
- Start rice. (I use a rice cooker, which gives me about 30 to 40 minutes to cook the pork/pineapple/ginger/pepper mixture.)
- Add the oil to a wok and heat on medium-high until the oil starts to ripple. Add the pork, pineapple, peppers and ginger and stir fry for 10 minutes. I like to let the mixture set for a minute to get crispy between stirs. But, this can be dangerous because there is a fine line been crispy and tasty and crispy and burnt.
- Add half of the remaining Soy Vay into mixture in the wok. Turn heat down to medium and stir fry for another 20 to 25 minutes.
- When the rice is about 3 to 4 minutes from being finished, add the green onions and MSG (to taste) and stir fry until the rice has finished cooking.
- Add the rice to the wok and stir until the rice is evenly coated and the pork, pineapple, etc. is evenly distributed.
- Plate it up and put it in your mouth.
- Get dizzy and pass out from the
flavor explosion in your mouth*.
*Results may vary.
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