Hawaiian pork loin

Ingredients for 4 servings:

• 1 pineapple, ripe, peeled and diced
• 500 ml water
• 200 g cane sugar
• 1.3 kg pork loin(s) (back), boneless
• 4 garlic cloves
• 3 tbsp soy sauce
• some white wine vinegar
• pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 14 hours 5 minutes

Requires some preparation, but it’s worth it

Place the pineapple cubes in a saucepan with the water and sugar. Bring to a boil, then reduce over medium heat for about 45 minutes until the mixture takes on a jelly-like consistency. Then let it cool. Wash and dry the meat. Peel the garlic and lightly press the individual cloves. Stir the soy sauce into the jelly and add the garlic cloves. Pour some of the jelly into a casserole dish or roasting pan, place the meat on top and cover with the remaining jelly. Cover and marinate in the refrigerator for 12 hours, turning frequently. Cover the dish and braise in a preheated oven at 180°C for 25 minutes, then reduce the heat to 160°C and braise for another 40 minutes. Baste the meat with marinade frequently during braising. Remove from the oven, fish out the garlic, and let the meat rest for about 15 minutes. Season the resulting sauce with soy sauce, vinegar, and pepper. Slice the meat and serve with the sauce. Serve with rice or croquettes.