King Samehameha’s Hawaiian Pork Sliders

king samehamehas tiki villagethriving united midland

©1999

AuthorDartagnan
DifficultyIntermediate

"authentic Hawaiian flavors in a slider and enough for a large group, but whatever you do, don't use the sauce or spread on anything else 😉

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Yields16 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
MARINADE AND SAUCE
 1 cup soy sauce
 1 cup brown sugar, packedOPTIONAL: 1 1/3 TRUVIA Brown
 1 cup pineapple juice
 3 cloves fresh garlic, minced
 2 tsp fresh ginger, minced with liquid
 2 tsp toasted sesame oil
SPREAD
 ½ cup Duke's Mayonnaise
 ¼ cup Durkee's Sandwich Spread
 1 tbsp Maille Dijon Mustard
 2 tsp Wildflower Honey
REMAINING
  cup peanut oil
 2 cups Texas 1015 Onions, chopped on small
 1 ½ cups Orange Bell Pepper, chopped on small
 20 oz pineapple chunks in water, if in juice, reserve liquid
 5 lbs pork loin roast, sliced on 2-3, should be thin, not shaved, not thick
 18 slices plain provolone cheese
 3 packages Hawaiian Rolls
Best to make the Marinade / Sauce, and Spread a day before.
1

Bring a medium sauce pan to medium heat, adding sauce ingredients, bring to a simmer, whisking well to dissolve sugar. Remove from heat and let cool completely.

2

Place sliced pork in 1 gallon Ziplock (not the press n seal kind) bag, add completely cooled marinade, place that in a casserole dish. Refrigerate until 1 hour before cooking.

3

Make spread by combining ingredients in a mixing bowl until well combined. Chill well.

4

Remove pork, strain marinade into sauce pan, add scant amount of vegetable stock or water. Bring to rapid boil for 2 minutes, then low simmer for a couple minutes. Cut slightly with more vegetable stock if thick.

5

Slice rolls in half longways keeping intact. (Optional, brush insides of rolls with butter and toast at 400° if desired.)

6

Flat griddle works best, but a large skillet will do (in batches). Heat to medium high heat, splash a couple tablespoons of peanut oil or lard and let heat. Toss in onions and bell peppers for a minute, then stir or mix. Carefully add 1/4 cup or so of sauce and cover immediately. Let steam out a couple minutes. And stir. Cook until slightly charred and just soft.

7

Next do the pineapple the same way. Let them set a minute to char slightly then give them a stir. Carefully add 1/4 cup or so of sauce and cover immediately. Let steam out a couple minutes. Then uncover and restir until slightly caramelized. Remove to bowl.

8

Preheat oven to 415°.

9

Back at your flat griddle, scrap to clean, bring heat to high, and bring to temp. In batches, drizzle small amount or peanut oil or lard on pork, sear off pork loin until the edges are barely charred. Adding some of the sauce midway through and covering to steam off again. Finish uncovered until just done.

10

Chop meat to desired size.

11

Place roll bottoms on foiled sheet pan, add a thin layer of spread on bottom. Next add meat all the way to the edges. Then onions, bells and top with pineapple. Now cheese slices. Top with top of rolls. Light brush of sauce or melted butter. Roast until top of buns are nicely browned and cheese is melted. Cover in foil to transport or slice and serve.

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Ingredients

MARINADE AND SAUCE
 1 cup soy sauce
 1 cup brown sugar, packedOPTIONAL: 1 1/3 TRUVIA Brown
 1 cup pineapple juice
 3 cloves fresh garlic, minced
 2 tsp fresh ginger, minced with liquid
 2 tsp toasted sesame oil
SPREAD
 ½ cup Duke's Mayonnaise
 ¼ cup Durkee's Sandwich Spread
 1 tbsp Maille Dijon Mustard
 2 tsp Wildflower Honey
REMAINING
  cup peanut oil
 2 cups Texas 1015 Onions, chopped on small
 1 ½ cups Orange Bell Pepper, chopped on small
 20 oz pineapple chunks in water, if in juice, reserve liquid
 5 lbs pork loin roast, sliced on 2-3, should be thin, not shaved, not thick
 18 slices plain provolone cheese
 3 packages Hawaiian Rolls

Directions

Best to make the Marinade / Sauce, and Spread a day before.
1

Bring a medium sauce pan to medium heat, adding sauce ingredients, bring to a simmer, whisking well to dissolve sugar. Remove from heat and let cool completely.

2

Place sliced pork in 1 gallon Ziplock (not the press n seal kind) bag, add completely cooled marinade, place that in a casserole dish. Refrigerate until 1 hour before cooking.

3

Make spread by combining ingredients in a mixing bowl until well combined. Chill well.

4

Remove pork, strain marinade into sauce pan, add scant amount of vegetable stock or water. Bring to rapid boil for 2 minutes, then low simmer for a couple minutes. Cut slightly with more vegetable stock if thick.

5

Slice rolls in half longways keeping intact. (Optional, brush insides of rolls with butter and toast at 400° if desired.)

6

Flat griddle works best, but a large skillet will do (in batches). Heat to medium high heat, splash a couple tablespoons of peanut oil or lard and let heat. Toss in onions and bell peppers for a minute, then stir or mix. Carefully add 1/4 cup or so of sauce and cover immediately. Let steam out a couple minutes. And stir. Cook until slightly charred and just soft.

7

Next do the pineapple the same way. Let them set a minute to char slightly then give them a stir. Carefully add 1/4 cup or so of sauce and cover immediately. Let steam out a couple minutes. Then uncover and restir until slightly caramelized. Remove to bowl.

8

Preheat oven to 415°.

9

Back at your flat griddle, scrap to clean, bring heat to high, and bring to temp. In batches, drizzle small amount or peanut oil or lard on pork, sear off pork loin until the edges are barely charred. Adding some of the sauce midway through and covering to steam off again. Finish uncovered until just done.

10

Chop meat to desired size.

11

Place roll bottoms on foiled sheet pan, add a thin layer of spread on bottom. Next add meat all the way to the edges. Then onions, bells and top with pineapple. Now cheese slices. Top with top of rolls. Light brush of sauce or melted butter. Roast until top of buns are nicely browned and cheese is melted. Cover in foil to transport or slice and serve.

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King Samehameha’s Hawaiian Pork Sliders