by Eric Wharton
My Recipe Book, constantly being added to
There is poetry in a pork chop to a hungry man.
— Philip Gibbs, "NY Times," 1951
Pork and Hawaii seem to go together. Tourist-populated luaus of roasted whole pigs with banana leaves is well known. Pigs are not native to the Hawaiian islands, but they have certainly been there a long time. The first pigs were brought to the Hawaiian Islands by Polynesian seafarers as early as the fourth century. These pua‘a (Polynesian pig) enjoyed a close relationship with their human families and were both highly valued and carefully managed sources of protein. The common presence of pa pua‘a (pig pens) reflects the controlled nature of pig management in traditional Hawaii.
Naturally, any recipe for pork from the islands will contain native foods, and usually that includes many kinds of fruit—for Hawaii, pineapple is often used, among other ingredients. But as these recipes began to spread throughout the world, many versions of Island pork arose with it, sometimes made with a pork roast and sometimes with chops. In all of them, some kind of local fruit or spices were essential. For example, Caribbean pork includes a diverse mixture of spices native to the region. A version that is popular in Florida includes, of course, the taste of oranges.
2 whole pork chops (center cut)
1/4 cup ketchup
2 tbsp orange juice
2 tbsp honey
1 tbsp soy sauce
2 tsp lemon juice
2 tsp corn starch
1/2 tsp nutmeg
1/4 tsp paprika
— whole cloves (optional)
Brown pork chops in a skillet and season with salt and pepper to taste. If desired, stud meat with a a few cloves . Place pork chops in crock pot and sprinkle with nutmeg and paprika.
Combine ketchup, orange juice, honey, soy sauce, and lemon juice in a bowl and pour over pork chops.
Cover and cook on low for 8 hours or high for 4 hours. Remove and place cooked meat in a broiler pan. Pour juices into a pot and add cornstarch (mixed with water to make a solution), cooking on high until thickened. Pour sauce over meat and broil for 10 minutes.
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