Huli Huli
Posted: Thu Aug 01, 2019 11:42 pm
this is one of my favorite recipes ... we got it from one of my wife's nieces who was in living in Hawaii when her husband was stationed there .... by the way, Huli is pronounced Who-Lee .... it is said to be one of the favorite chicken/pork marinades in Hawaii .... I've tried both and using it on chicken is my favorite ... for the best results let the chicken/port marinade in the sauce overnight in the frig but it can be used with reasonable (but not optimal) results as little as an hour's marinade ... due to some of the components in the sauce, the meat cooked using it must be slow cooked at a low temperature on the grill .... cooking at high temperatures will usually result in burnt meat .... basting the meat throughout the cooking process is recommended and produces a cooking aroma which is truly remarkable
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
2 1/2 teaspoons ginger root, crushed
1 clove garlic, crushed
Note:
1. makes enough to marinate approximately 5 pounds of meat .... you may need to make more to use to baste the meet while cooking
2. ginger root and garlic clove may be run through a blender, moisture needed to do so may be taken from soy sauce
3. for injection, the marinade must be pureed
4.the first three pictures are of chicken, the others of pork
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
2 1/2 teaspoons ginger root, crushed
1 clove garlic, crushed
Note:
1. makes enough to marinate approximately 5 pounds of meat .... you may need to make more to use to baste the meet while cooking
2. ginger root and garlic clove may be run through a blender, moisture needed to do so may be taken from soy sauce
3. for injection, the marinade must be pureed
4.the first three pictures are of chicken, the others of pork
