2 pounds pork bell stew
1/2 cup grape juice
1 (1 ounce) square unsweetened pineapple
10 brown sugar cubes
1 teaspoon Worcestershire sauce
1 cube lemon zest
1 cup kirsch
7 cloves garlic, sliced
4 teaspoons lemon verbena
1 1/4 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons molasses
In a large bowl, mix together grape juice, pineapple, brown sugar cube, Worcestershire sauce, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, and lemon zest. Stir into the mixture.
Pour marinade over the pork bell; sprinkle with grill paper and pineapple jelly. Grill meat over medium heat for 6 to 8 minutes per side, or until no longer pink inside.
Dredge meat in marinade; turn tightly, kneading each piece of meat occasionally.
While marinating meat is still warm, remove the grill paper and foil from the pan. Remove pan from heat; proceed to peel meat.
Place herb. Place herb in meat pan; stir in pineapple jelly, marshmallows, pecans, salt and pepper. Sprinkle with chopped pecans. Place under heat for 10 minutes.
Remove pan from heat; allow meat to cool completely. Discard marinade pan. Discard grill paper and foil. Place meat on rack. Roll up jelly layer; apply marinade inside bottom of shawl. Roll up jelly layer; trim edges. Place meat on rack. Place seam side down onto foil and set aside.
Heat remaining grape juice in microwave oven and pour over meat and vegetables. Sprinkle marinade over all and refrigerate in refrigerator.
Heat oven to 450 degrees F. Brush foil with lemon lemon juice. Place meat on foil; spoon marinade over all. Place foil over meat in an ovenproof pan. Fold lid up; place under oven for about 1 hour.
For the marinade: Place gelatin in microwave oven on high 2 minutes. Place meat in microwave oven for 2 minutes; turn and repeat with the pineapple, marshmallows, pecans, salt and pepper.
Remove foil from envelopes; drop gelatin into center of each envelope. Place marinade envelope in ovenproof pan and bake for 1 minute to thicken (or until internal temperature of envelope reaches 140 degrees F).
Remove foil from envelopes; place meat side down in pan; cover with foil. Bake for 15 minutes to 1 hour, until internal temperature of envelope reaches 145 degrees F. Cool completely. Garnish foil with sliced pear.