2-3tbspfresh pineapple juiceI use the juice from a canned pineapple. No sugar added or syrup. Please read your label & ingredient lists
A day before grilling:
Slice the pork to about ¼ inch thick.
Chop garlic, ginger, and shallot in a food processor and then mix with other ingredients under “pork marinade”.
Pour the marinade over the sliced pork. Store in an airtight container and in the fridge overnight.
Day of grilling:
Pickled Carrots & Daikon: Julienne 1 cup of carrots and 1 cup of daikon (or radish). Combine and mix well other ingredients under “pickled carrots and daikon”. Store in fridge for 20-30 mins. (*Note: if you skip daikon and only use 1 cup of julienned carrots, please cut down the seasoning measurements by half).
Grill Pork: Heat about 1 ½ tbsp coconut oil over a grill pan, when hot, lightly drip off of the liquid access before placing on the griddle. Grill about 2-3 minutes per side until the surface is slightly charred and the meat is cooked through.
Enjoy the grilled pork with butter lettuce, some mint leaves, fresh cilantro, and pickled carrots. Dip them in the pickled juice for extra yum !