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
-
To make LAU LAU PORK: Heat vegetable oil and brown pork shoulder on all sides in oil in an oven-safe pot or rondo.
-
In a bowl, mix Angela Mia® Chopped Tomatoes, pineapple tidbits, salt, pepper and garlic powder; pour over pork.
-
Cover and bake at 325°F for 2 hours or until pork is tender.
-
Remove pork, reserving cooking liquid. Shred pork, discarding cartilage.
-
Cook the cooking liquid over medium-high heat for 30 minutes, or until sauce has thickened.
-
Place shredded pork in the cooking liquid. Hold warm for service.
-
To make TOMATO SWEET AND SOUR SAUCE: Combine all ingredients in a stockpot; bring to a simmer over high heat.
-
Reduce heat to medium-low; cook for 10 to 15 minutes, or until sauce is reduced by half.
-
Hold at room temperature for service.
-
To make ONE PORTION: Fry three plantain tostones in a deep fryer at 350°F for 3 to 5 minutes, or until crisp; drain.
-
Top each plantain tostone with 1 tablespoon pork, 1 tablespoon Tomato Sweet and Sour Sauce and 1 teaspoon chopped scallion.
-
CHEF'S NOTE: Use Angela Mia® No Salt Added Diced Tomatoes to reduce the sodium contributed by the tomatoes.
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 65 mg | 6% |
Carbohydrate | 90 g | 30% |
Cholesterol | 23 mg | 8% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 11% |
Potassium | 670 mg | 0% |
Calories | 507 kcal | 25% |
Sodium | 912 mg | 38% |
Protein | 9 g | 19% |
Polyunsaturated Fat | 1 g | 4% |
Saturated Fat | 2 g | 10% |
Sugars | 74 g | 7% |
Dietary Fiber | 3 g | 14% |
Vitamin C | 12 mg | 19% |
Vitamin A | 1070 iu | 21% |
Percent Daily Values are based on a 2,000 calorie diet