Yield: 8 Servings
|2 tablespoons||Hawaiian Salt (sub Kosher)|
|¼ cup||Soy sauce|
|1 teaspoon||Worchestershire sauce|
|2 \N||Cloves crushed garlic|
|1 \N||Piece (1-inch) ginger; crushed|
|1 tablespoon||Liquid smoke (up to)|
|5 pounds||Pork roast (pork butt is good)|
|\N \N||Ti or banana leaves|
From: Judith Pirie <judith@...> Date: Wed, 26 Jun 1996 15:58:48 -1000 Mix together salt, soy sauce, Worchestershire sauce, garlic, ginger and liquid smoke. Place pork on several leaves, rub with seasonings and let stand for at least one hour. Fold leaves over to wrap the pork. Wrap the leaf enclosed pork in foil. Place in a baking pan and bake in a 325 degree oven for 4-5 hours. Unwrap and shred the meat. Serve with poi (or rice).
From Ethnic Foods of Hawaii, by Ann Kondo Corum EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .