Our next movie night was Lilo and Stitch. For dinner we had Hawaiian Pork Roast with lovely fresh pineapple for dessert. The recipe from Cooks.com is posted below. Of course for our son, we had to lovingly pick all the peppercorns off his roast (insert eye roll here).
For the craft my daughter and her best friend made leis. Score another one for the dollar store. All you’ll need is coloured construction paper, plastic drinking straws, scissors and kitchen string. Have the kids cut two shapes out of the construction paper: multi-coloured flowers and green leaves. Thread a flower and a leaf and then separate with a piece of cut up drinking straw as a spacer. Make sure to make the string is extra long because the flowers and leaves will take up a lot of room and make the necklace quite short.
Hawaiian Pork Roast (Serves: 4)
900 g boneless pork roast with fat
125 mL soy sauce
250 mL pineapple juice
4 cloves garlic, peeled and minced
1/2 lg. knob fresh ginger, peeled and minced
125 mL vinegar
15-30 mL peppercorns
1. Leave the fat on the roast. Place the roast in a container along with the soy sauce, pineapple juice, garlic, ginger, vinegar, and peppercorns. Marinate in refrigerator for 12 hours, turning frequently.
2. Place roast on rack in shallow open roasting pan and pour 1 cup of marinade over it. Sprinkle top generously with onion and garlic salt. Spoon any remaining peppercorns on top of roast. Bake at 350˚F for 2 hours. Increase oven heat to 400˚F for 20-30 minutes to brown crust.
Allergy note: Oh, by the way, my daughter has an allergy to all nuts and soy, so for the most part, all my food ideas on this blog will be soy and nut free. For the soy sauce above, we used this Soy Sauce Substitute recipe from Allrecipes.com which I posted below. My daughter gave the substitute two thumbs up and used it all week on different dishes (it is just home made so I think a week is all you are going to get out of it).
Soy Sauce Substitute (Serves: 1 cup)
60 mL beef bouillon
20 mL balsamic vinegar
10 mL dark molasses
1.25 mL ground ginger
1 pinch white pepper
1 pinch garlic powder
375 mL water
1. In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water.
2. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.