Hawaiian Pork Barbecue – Detailed recipe cooking. 
Time: 3 час. 15 minutes. Difficulty: easy Servings: 10 The recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pieces of thick sirloin (sacrum) of approximately 1.3 kg. each
- 3 tbsp. l coarse salt
- 2 tbsp. l ground black pepper
- 1/2 tbsp. ready-made guava jam
- 2 tbsp. l macadamia nut oil
- 1 tsp water plus 1/2 tbsp.
- 10 wet banana leaves
- 1 split in half along the sugarcane stalk
- 1 tbsp. l natural liquid smoke
Recipes with similar ingredients: pork, liquid smoke, walnut macadamia, guava (nectar)
Recipe preparation:
- Prepare the outdoor grill by soaking the mesquite chips in water and adding charcoal for an extra flavor.
- Fully salt and pepper the pieces of pork. Saute the pork on a hot grill so that the meat juice remains inside.
- Mix guava jam, macadamia nut oil and a teaspoon water. Add crushed pepper. Rub the resulting pork pasta.
- On a flat surface, spread 2 wide pieces of dense aluminum foil. On each piece of foil, put across 5 banana leaves, and put meat on top. Wrap pork leaves to make a bundle. To fix this “construction”, pierce the meat and leaves with a sugar stalk cane.
- Wrap the meat in foil and tuck on three sides to it turned out a pocket. In a small bowl, mix the liquid smoke and the remaining water and pour this mixture into your pocket. Close the remaining the edge of the foil so that the juice and aroma remain inside. Put it down again on the hot grill. Bake for 2.5-3 hours by closing the grill lid. When the pork is so cold that it will not burn your hands, separate it on fiber with two forks.
