Gordon’s Hawaiian Potatoes and Huli Huli Porkchops
This is one of the best meals, and a favorite of ours.
We spent 13 years in Hawaii and bought many a Huli Huli Chicken at fundraisers, craft fairs, and vendors just selling on the side of the road. But here Gordon extended the Huli Huli onto his pork chops and even added some pineapple as well.
Gordon also created the best Hawaiian Potatoes you will ever eat. I Promise! Everyone we serve them to always wants the recipe and declares that they are the best! This started out as an accident when we were living in Hawaii and Gordon accidentally added teriyaki to the potatoes when he was meaning to season his chicken. They have become a favorite of ours and everyone that we have served them to, ever since.
The potatoes are great for a lazy Sunday morning breakfast. At least we think so.
Hawaiian Potatoes and Huli Huli Pork chops
Huli Huli Pork Chops with Pineapple
Gordon’s Hawaiian Potatoes
Using a Russet, White, or Yellow potato seems to work best.
These potatoes of Gordon’s are the best thing that I have ever eaten.
Freshly Ground Pepper and Chopped Onions
What started out as an accident have become a favorite of ours and everyone that we have served them to.
So delicious, so tender, so perfect!
One Potato for every person, sliced thin
1/3 Onion sliced thin, per person
1/4 stick of butter
Freshly ground pepper
1 cup Soy Sauce
Brown sugar (we use Splenda) Add enough to make the soy sauce just sweet
1 Garlic clove minced
1 Tbsp ginger fresh or powder
In a large saucepan at medium heat, melt the butter and place the sliced potatoes into the pan, keeping them separated. Cook them until almost done, stirring frequently then add the onions. Cook them until both the onions and potatoes are tender. This will take about 15 min. or more depending on how many potatoes you are cooking. Use more butter if needed. Add just enough well mixed Teriyaki Sauce to the cooked potatoes and onions to coat them. As the sauce cooks, it will begin to thicken. Add more sauce if needed. Once the sauce has thickened you are done!
Gordon taught Brodie how to make them and he does often for his girlfriend.
Brodie and Lauren
Gordon Making the Huli Huli Barbeque Sauce for the Pork Chops
Delicious Grilled Huli Huli Pork chops (with pineapple) and Grilled Corn
8 thick cut Pork Chops
1/2 Cup Ketchup
1/2 Cup Soy Sauce
1/2 Cup Splenda Brown Sugar (or any you like)
1 1/2 Cups Pineapple Juice
1/4 Cup Crushed Pineapple
1/4 Cup Rice Wine Vinegar
3 to 4 Garlic cloves, minced
3 Tbsp grated Ginger
2 Tbsp Siracha Sauce
Combine all ingredients in a medium saucepan and cook on med. heat until thick. Slightly cook your pork chops on medium heat on the grill and brush the top with a little bit of the sauce. After about 3 min. turn the pork chops and add a good amount of the sauce to the top of the pork. Close the lid at let the chops cook for another 8 min. or so. until the internal temp reached 145’F. The bones should be well seared and no red showing. Let the pork chops rest for 10 min. Slice into the thickest one to ensure the juices run clear.
TIP: Be sure to watch for flareups as the fat from the pork can catch on fire easily. If this happens, simply turn off the burner and move your food away from the flareup. Once the fire dies down, turn the burner back on and move your food back over the heat.
Don’t forget the Corn on the Cob
Aloha and Mahalo,
Gordon and Julie