This recipe is from Doc’s mother, which she obtained from a Polynesian friend in the 1950s. You have to live with the ‘sort-of’ amounts. (By the way, if Doc’s sisters knew he was publishing this recipe, they would probably hang him….so don’t tell.)
½ C soy sauce
½ C pineapple juice or water (or more)
1-inch cube fresh ginger, chopped (or 1-2 tsp dry ground)
2 cloves fresh garlic, chopped (or 1-2 tsp garlic powder)
3-4 green onions, sliced (or about ½ small onion chopped)
2 TBL oil (sesame oil is best but you can use another oil)
Sesame seeds – optional
1-2 TBL sugar (or honey if you used water)
Mix together and pour over about 4-5 pounds sliced meat. Marinate for 4-6 hours or overnight. Stir or shake (if in tight container) occasionally to get the marinade all over the meat.
Doc’s sister would open a can of chunk pineapple and use the juice. You CAN use fresh pineapple in the marinade, but BE VERY CAREFUL!!! The enzymes will react in the meat and turn it soft. Once two of doc’s sisters put about 2/3-cup pineapple in the marinade and left it several hours and the meat turned “mushy” like liver.
When doc makes the recipe he doubles and triples it so as to have enough marinade to cover the meat. Then the occasional stir will assure the meat is thoroughly kissed by the marinade.