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Posts Tagged ‘White Rice’

Hawaiian Style Pork

Hawaiian Style Pork Roast
With White Rice

Pork is one of the undefined meats that people just don’t really know what to do with.  It is also one of the more affordable meats to cook with.  Luckily there are tons of seasonings and marinades out there to suit just about every taste.  This recipe is for when you are feeling like you need to take a vacation to Polynesia for the evening and you don’t even have to get on a plane.  I know when I need a mental vacation there is nothing like an exotic recipe to help get me there.  I have used a pork loin roast for this example but the recipe can be applied to chops, ribs or other cuts of pork.

Feeds 4-6 People

Total Cost – 12.65

Ingredient List:

  • Pork Loin Roast – 3-5lb
  • Pineapple – 8oz (Diced)
  • Pineapple Juice – 8oz
  • Brown Sugar – 1 cup
  • Salt – 2 Table Spoons
  • Pepper – 1 ½ Table spoons
  • Sugar – 2 Table spoon
  • Teriyaki Sauce  – 3 oz
  • Soy Sauce – 4 oz
  • Olive Oil – 2 oz
  • Thai Basil – 2 oz (Chopped)
  • Red Onion – 1/3 (Diced)
  • Ginger – 1 Teaspoon (minced)
  • Garlic – 1 Clove (minced)
  • Cayenne Pepper – Pinch
  • Green Onions – 3 oz (optional)(Chopped)

Step 1: Dry Rub Roast – In a bowl big enough to fit roast combine 1 cup of brown sugar, 2 table spoons of salt and 1 table spoon of pepper and mix together.  In roasting pan pour pineapple juice (6oz) around roast (do not pour it directly over the roast or your dry rub will be washed away in the bottom of pan).  Rub roast in spice mix till it is completely covered.  Put roast back into pan so that it is swimming in pineapple juice.  Bake in over for around One hour at 350.  Sugar will caramelize on top making it look burnt, don’t worry roast will be fine.

Step 2: Make the Glaze – In a medium boiling pot combine Teriyaki sauce, Soy Sauce, Pineapple juice (2 oz), Sugar (2 tablespoon), Salt (1 teaspoon), Pepper (1/2 teaspoon), Olive Oil, Thai Basil, Diced Pineapple (8oz), Cayenne Pepper, Ginger and Red Onion.  Bring to boil for three minutes while stirring then let simmer for 5-8 minutes.  Thicken Glaze with a slurry if desired. (to create a slurry dissolve 1/3 corn starch to the amount of liquid in glaze in just enough water to dissolve cornstarch.  Stir into glaze as it is cooling down.  Add as much as necessary to get desired thickness.  Note that sauce will thicken as it cools)

Step 3: Carve the Roast – Remove roast from oven.  The top and sides will looked blacked and burned this is the caramelized brown sugar I talked about in step one. Pull off a good portion of it or how ever much you desire to remove then cut roast.  Apply glaze from step 2 to finished product. Garnish with sliced green onions for both taste and look.


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Or any non flavored rice for that matter.

Total Cost: less then a $1 a pound
Feeds 85% of the population of the world.

Yummy perfect rice!

We have had a few killer recipes on here so far and I hope any of you out there who have attempted to make them have had a tasty success.  If you have any questions on any of the recipes that are featured here on surfingruinedmylife.net feel free to ask me and I will help you as best I can.  This week I thought I would give a basic skill lesson on how to cook any type of plain unflavored rice such as white rice, brown rice, wild rice etc. ***Note that for brown or wild rice it will take about double the time to cook then white rice***

For years I was clueless on how to make good rice 100% of the time with out the help of a steamer or rice cooker.  When I was bumming around New Zealand I few years back I met this Japanese surfer, Jun, who besides being an all around good guy and surf buddy taught me how a fool proof method to cooking excellent rice in a pot on a stove top.  Since I call for rice in a bunch of my recipes I decided it about time to share this method with you.

Ingredient List:

  • Rice – 1 cup
  • Water

Step 1: Dolling Out Your Rice – Measure out 1 cup of rice, you can make as much rice as you want this method will work with any quantity. I am going to use one cup just for this demonstration.  Pour rice into a sauce pot that will allow the rice to sit no more then 1” to 2”s when equally spread out in the bottom of the pot.

Rice equally spread out.

Step 2: Washing the Rice – Fill pot with rice to the brim with cool water.  Swish your hand around inside the rice till water is cloudy.  Drain the water and repeat as many times necessary for the water to be relatively clear after swishing rice.  This will allow your rice to be less starchy and there will be no nasty film on top it either.

Washing rice; Cloudy water, pouring out cloudy water.

Step 3: Cooking the Rice: – Refill pot with water while sticking your index finger inside the pot resting just at the top of the rice.  The water level should be no higher then the first line of your index finger closest to the rice. Cover and put on burner set to a high flame till water begins to boil.  Reduce heat to low flame and let simmer for 10-12 minutes or until there is no more water and rice is all fluffed up.  Give it a taste if rice is a little hard add a tad more water and let it sit for another 5 minutes or so.  Fluff rice with a fork and serve.  For sticky rice use more water I would say to the middle of the two lines on your index finger.  Hope this helps with your rice making.

Measure out water level with index finger, note water is up to the nearest line to rice on finger.

Rice is great with any meal. Here I have it featured with a roasted Lamb chop, under Italian seasoned sautéed vegetables.

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