L'hawaiano-italiano Recipe
Roasted pineapple, braised pork, crispy pancetta, red sauce, Pecorino-Romano, mozzarella, red onion, chile flakes & garlic.
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Ingredients
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Pineapple and Pork
Toppings
Method
Prepare the Pineapple and Pork
- 1
Roast the Pineapple
Preheat the oven to 400°F (200°C). Cut the pineapple into rings and place them on a baking sheet. Roast in the oven for about 20 minutes until caramelized, flipping halfway through.
- 2
Braised Pork
In a large Dutch oven, heat the olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft. Season the pork shoulder with salt and black pepper, then sear it in the pot until browned on all sides. Add chicken broth and red chile flakes; bring to a boil. Cover and reduce the heat to low, simmer for about 2-3 hours until the pork is tender and easily shredded.
Prepare the Toppings
Assemble the Dish
- 5
Combine Ingredients
Shred the braised pork and mix it with the roasted pineapple. Spread this mixture on a pizza stone or baking tray.
- 6
Add Toppings
Sprinkle the crispy pancetta, followed by both cheeses (Pecorino-Romano and mozzarella) over the pork and pineapple mixture. Top with sliced red onion.
- 7
Bake
Preheat the oven to 450°F (232°C). Bake the assembled dish for about 10-15 minutes or until the cheese is melted and bubbly.
