Hawai'i's "Barbecue Sticks"

 

Slice meat into strips about three-quarters of an inch wide and about one-eighth-inch thick. Thread them onto bamboo skewers and marinate in teriyaki sauce for about an hour before grilling.

 

Shirley's Pork Version

Pork is delicious too and has won over even those who never eat the "other white meat." While many people would prefer a pork loin, we've always used the lean section of a pork butt. There's more marbling, and obviously a bit more fat, but also greater taste.

Cut lean pork into strips as you would the beef above and thread similarly.

 

Buy the Book!

 

Remembering Diamond Head, Remembering Hawai'i
A Cookbook Memoir of Hawai'i and Its Foods
by Shirley Tong Parola and Lisa Parola Gaynier
Diamond Hawaii Press
Published 1999, $19.95/trade paperback
Illustrations by Jill M. Ault
ISBN: 0-9666457-0-7
Recipe reprinted by permission.

 

Remembering Diamond Head, Remembering Hawai'i

• About the Book

Recipes

• Hawai'i's "Barbecue Sticks"
• Teriyaki Shish Kebobs
• Teriyaki Barbecue Marinade
• Auntie Florence's Mochi Chicken
• Macadamia Nut Pie

 

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Cookbook Profile Archive

 

This page created March 2002

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