This Hawaiian inspired pork bowl is as fun to look at as to eat. You will need to marinade the pork in a sweet tea for 1 hour, but the recipe comes together quickly after that.
Course: Main Course
Cuisine: American, Hawaiian
Keyword: pork, gluten free
2English breakfast tea bags
1poundpork loin chopsno bones, pounded
3slices fresh pineapplepeeled, cored, quartered into 1" pieces
1red onioncut through the core into 1/2-inch wedges
1/3cupextra-virgin olive oilplus more for brushing
kosher salt and pepper
Steamed rice, crisp bacon, diced avocado, and thinly sliced jalapeno for serving
In a large bowl, combine the boiling water, sugar, and tea bags and steep for 5 minutes. Discard tea bags and stir to dissolve sugar. At this point, treat yourself to a cup of English tea with some cream and sugar while you wait for your tea marinade to come to room temperature. Then add the pork and refrigerate for 1 hour.
In a small bowl, combine the lime juice, cilantro, and 1/3 cup of olive oil. Season with salt and pepper and whisk to combine. Set aside.
Preheat and clean grill. Drain pork and pat dry with paper towels. Brush the pork, pineapple, and red onion with olive oil and season both sides with salt and pepper. Using tongs, transfer the pork, pineapple, and red onion to the grill over high heat. Once the food touches the grill, leave it alone until lightly charred, then flip. The pork is done when an instant-read thermometer inserted reads 135°, about 7 minutes. Transfer to a cutting board and allow pork to rest for 5 minutes, then slice against the grain.
Serve the sliced pork over steamed rice with crispy bacon, grilled pineapple, onion. diced avocado, thinly sliced jalapeno and the cilantro-lime dressing.