Teriyaki Pork & Slaw Sandwiches Recipe
Ingredients
| Pineapple | 1 Can (10oz), crushed | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 tablespoon each honey and salad oil | ||
| Minced ginger | 2 Teaspoon | |
| 2 1/2 to 3 pounds boneless pork shoulder, cut into 1-inch cubes | ||
| Pineapple Slaw | ||
| 8 to 10 flour tortillas, each about 8 inches in diameter | ||
| Red leaf or butter lettuce leaves | ||
Directions
Drain pineapple, reserving juice.
Set drained pineapple aside to use in slaw.
In a large bowl, stir together pineapple juice, soy, garlic, honey, oil, and ginger.
Add pork and stir to coat evenly.
Cover and refrigerate for at least 4 hours or until next day.
If using bamboo skewers, soak 8 skewers in hot water to cover for 30 minutes.
Meanwhile, prepare Pineapple Slaw.
Also sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil.
Set aside.
Lift meat from marinade and drain briefly (reserve marinade).
Thread 5 or 6 meat cubes on each of 8 bamboo or metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting occasionally with marinade and turning often, until meat is well browned but no longer pink in center; cut to test (7 to 9 minutes).
Also heat foil-wrapped tortillas at side of grill (not directly over coals) until warm turn several times.
Set drained pineapple aside to use in slaw.
In a large bowl, stir together pineapple juice, soy, garlic, honey, oil, and ginger.
Add pork and stir to coat evenly.
Cover and refrigerate for at least 4 hours or until next day.
If using bamboo skewers, soak 8 skewers in hot water to cover for 30 minutes.
Meanwhile, prepare Pineapple Slaw.
Also sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil.
Set aside.
Lift meat from marinade and drain briefly (reserve marinade).
Thread 5 or 6 meat cubes on each of 8 bamboo or metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting occasionally with marinade and turning often, until meat is well browned but no longer pink in center; cut to test (7 to 9 minutes).
Also heat foil-wrapped tortillas at side of grill (not directly over coals) until warm turn several times.
Chef
