Trader Vic's Hawaiian Pork Roast


Trader Vic's Restaurant Recipe

1 cup soy sauce
1 teaspoon sugar
1/4 cup unsweetened pineapple juice
1 cup chopped pineappple, plus extra, for garnish
2 pounds boneless pork loin, trimmed of most of the fat

Maui Onion Marmalade:
1/4 cup clarified butter
5 large Maui onions
1/2 cup medium sherry
3/4 teaspoon freshly ground white pepper

vegetable oil
banana leaves, for lining the serving tray

In a large shallow bowl or sealable plastic bag, combine the soy sauce, pineapple juice, chopped pineapple, and pork and stir or shake to mix. Let marinate, refrigerated, for 6 to 8 hours.

To make the marmalade, heat the clarified butter in a large, heavy saute pan over medium heat. Add the onions and cook slowly, stirring frequently, until they are translucent, about 5 minutes. Add the sherry, salt, and pepper and continue cooking, stirring occasionally. until the onions are caramelized and very soft, about 1 hour. Transfer to a bowl and let cool to room temperature.

Prehat the oven to 375 degress. Remove the pork from the marinade and set in a lightly oil small roasting pan. Roast the pork until golden brown, or until an instant read thermometer inserted into the thickest part of the meat registers 140 to 145 degrees, about 50 minutes. Transfer the prok to a cutting board and let rest for 10 minutes, or cover loosely with aluminum foil and let cool to room temperature.

To serve, slice the pork into slices about 1/4 inch thick. Dollop 2 teaspoons of the marmalade at one of a a slice. Roll around the filling, top with a pineapple cube, and secure with a toothpick. Continue with the remaining pork slices and marmalade. Arrange the rolls on a serving platter lined with banana leaves. Serve at room temperature. Makes about 30 servings.

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