HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES
HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES

HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES

Yield
24 portions
Portion Size
3 topped tostones
Ingredients: Measure:
Pork shoulder, boneless
2-1/4 lbs
Vegetable Oil
1 tbsp
1 quart
Pineapple tidbits with juice
2 cups
Salt
2 tsp
Black pepper
1 tsp
Garlic powder
1 tsp
Plantain tostones
72 ea
Scallions, sliced
1-1/2 cups
4-1/2 cups
Apple cider vinegar
4-1/2 cups
Sugar
4-1/2 cups
Garlic cloves, peeled, minced
1 cup
Salt
2 tbsp

Directions

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

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

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

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

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

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

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

  9. Hold at room temperature for service.

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

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

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