Huli Huli Pork

Vickie Parks


This is a great pork recipe, and it can be used for chicken, too. It's a popular dish in Hawaii. Prep time includes the minimal marinating time.

★★★★★ 1 vote
4 Hr
40 Min


2 lb
pork tenderloin
3/4 c
1/3 c
reduced-sodium soy sauce
3 Tbsp
brown sugar, packed
3 Tbsp
sweet mirin cooking wine (or lime juice)
1 Tbsp
grated fresh ginger
4 clove
garlic, minced
1 large
lime wedge, for garnish
1 sprig(s)
fresh herb, for garnish


1Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
2For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

After marinating, drain pork.
3FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat.

FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
4Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).
5Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
6Garnish with lime wedges and sprigs of fresh herbs.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian
Dietary Needs: Low Fat, Low Carb