Pork XXL with Pineapple

Packed with irresistible sweet and sour flavors this recipe is the best way to bring some tropical mood into your day. Fresh pineapple is used to tenderize pig before grilling as part of a traditional luau feast in Hawaii, where the sweet-savory combo has its origins. Bromelain, an enzyme found in raw pineapple, breaks down protein, making it ideal for tenderizing meat of all kinds. As a result, pig and pineapple are a match made in heaven.

Prep: 15 min
Cooking: 1-1.5 hour
Difficulty: Easy

  • 6.6 pound Pork leg (tenderloin)
  • Spices to your taste 
  • 5 tbsp. Kimchi
  • 3 sprig Rosemary
  • 3 sprig Thyme
  • 2 medium size tomato
  • Half Pineapple sliced
  • 2 clove garlic
  • 1 big size white onion
  • Salt to taste

  • ½ cup Dill
  • 1 Fresh Chili
  • ½ cup sour-cream
  • 1 lemon
  • 3-4 pc pickles
  • Salt to taste
  • Pepper to taste

  1. Cut the meat but not all the way through (as shown in the video)
  2. Season the meat with spices
  3. Add salt to taste
  4. Spread kimchi sauce on the meat
  5. Slice tomatoes, onion and pineapple
  6. Put ingredients in the middle of pork slices
  7. On a baking paper, add rosemary, thyme and garlic. If the pork is too oily, trim some of the fat and put on the baking paper (as shown in the video). If no cook with butter
  8. Add the seasoned meat on baking paper and cover it
  9. Next, cover with aluminum foil.
  10. Heat the oven and cook at 354F for 1-1.5 hour. Remove from the oven and check if the meat is cooked, if not cook for 20 more minutes.
  11. Bon Appetit!



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