This salpicao dish is Hawaiian inspired that is why it is called Hawaiian salpicao. The pork contains pineapple chunks, tofu, spices and seasonings. I wonder why dishes with pineapples are called Hawaiian since not every dishes in Hawaii contains pineapples. I just assume that since pineapples are abundant in Hawaii that is why some people name dishes with pineapples “Hawaiian”.
300 grams pork lomo, cut into small chunks
2 tbsp. flour
1 /4 cup olive oil
1 head garlic, sliced
1/4 kilo tofu, cut into chunks then half fried
1 stalk leek, sliced
1 can (234 g) DEL MONTE Fresh Cut pineapple Chunks, drained (reserve syrup)
1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt)
1/4 tsp. pepper
2 tbsp liquid seasoning
1 tbsp Worcestershire sauce
2 tbsp. oyster sauce
How to cook Hawaiian Salpicao:
- Marinate pork for 30 minutes. Drain and reserve any marinade.
- Sprinkle meat with flour. Brown in olive oil. Set aside.
- In the same pan, sauté half of garlic until light brown.
- Reserve some for topping then add marinade, pineapple syrup and pork.
- Season with salt to taste. Simmer for 2 minutes.
- Add remaining garlic, tofu, leeks and DEL MONTE Fresh Cut Pineapple Chunks.
- Cover and simmer for 3 minutes. Top with fried garlic.