HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES

Directions

1. Step 1

   To make LAU LAU PORK: Heat vegetable oil and brown pork shoulder on all sides in oil in an oven-safe pot or rondo.

2. Step 2

   In a bowl, mix Angela Mia® Chopped Tomatoes, pineapple tidbits, salt, pepper and garlic powder; pour over pork.

3. Step 3

   Cover and bake at 325°F for 2 hours or until pork is tender.

4. Step 4

   Remove pork, reserving cooking liquid. Shred pork, discarding cartilage.

5. Step 5

   Cook the cooking liquid over medium-high heat for 30 minutes, or until sauce has thickened.

6. Step 6

   Place shredded pork in the cooking liquid. Hold warm for service.

7. Step 7

   To make TOMATO SWEET AND SOUR SAUCE: Combine all ingredients in a stockpot; bring to a simmer over high heat.

8. Step 8

   Reduce heat to medium-low; cook for 10 to 15 minutes, or until sauce is reduced by half.

9. Step 9

   Hold at room temperature for service.

10. Step 10

    To make ONE PORTION: Fry three plantain tostones in a deep fryer at 350°F for 3 to 5 minutes, or until crisp; drain.

11. Step 11

    Top each plantain tostone with 1 tablespoon pork, 1 tablespoon Tomato Sweet and Sour Sauce and 1 teaspoon chopped scallion.

12. Step 12

    CHEF'S NOTE: Use Angela Mia® No Salt Added Diced Tomatoes to reduce the sodium contributed by the tomatoes.