Hawaiian Marinade
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup Garlic Vinegar (see note below)
2 TB. grated fresh ginger
2 garlic cloves, pressed
1 tsp. black pepper
1/2 cup sesame oil
1/4 cup canola oil
Combine the pineapple juice thru pepper in a nonreactive bowl. In a separate bowl, mix the two oils. Using a wire whisk, beat the combined oils into the pineapple mixture, a little at a time, until the mixture is emulsified. Use the marinade immediately or store in an airtight jar in the refrigerator for up to 1 week. Allow the mixture to come to room temperature before using.
Use this marinade for pork chops or ribs, or for chicken. Each should be marinated 2 to 4 hours. Makes about 2 3/4 cups
Note: If you do not have Garlic Vinegar on hand, combine 4 to 6 cloves of pressed garlic, or 2 tsp. of granulated garlic, with 1/2 tsp. sea salt in a nonreactive pan. Add 1 cup of white vinegar and simmer the mixture over medium heat for 20 minutes. Let the vinegar cool and it is ready to use.
Source: "Paul Kirk's Championship Barbecue Sauces" pub. 1998
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup Garlic Vinegar (see note below)
2 TB. grated fresh ginger
2 garlic cloves, pressed
1 tsp. black pepper
1/2 cup sesame oil
1/4 cup canola oil
Combine the pineapple juice thru pepper in a nonreactive bowl. In a separate bowl, mix the two oils. Using a wire whisk, beat the combined oils into the pineapple mixture, a little at a time, until the mixture is emulsified. Use the marinade immediately or store in an airtight jar in the refrigerator for up to 1 week. Allow the mixture to come to room temperature before using.
Use this marinade for pork chops or ribs, or for chicken. Each should be marinated 2 to 4 hours. Makes about 2 3/4 cups
Note: If you do not have Garlic Vinegar on hand, combine 4 to 6 cloves of pressed garlic, or 2 tsp. of granulated garlic, with 1/2 tsp. sea salt in a nonreactive pan. Add 1 cup of white vinegar and simmer the mixture over medium heat for 20 minutes. Let the vinegar cool and it is ready to use.
Source: "Paul Kirk's Championship Barbecue Sauces" pub. 1998