4 pounds boneless pork roast
4 tablespoons vegetable oil
1 egg
2 tablespoons garlic powder
2 teaspoons garlic salt
1 pound shiitake mushrooms, sliced
1 (8 ounce) can crushed pineapple, drained
2 tablespoons garlic powder
6 white sugars (optional)
1 tablespoon dried oregano
1 cup achiote juice from green chile pepper
1 teaspoon grated fresh ginger
1 capers, dried
1 dash hot heat
1 (8 ounce) can marinated shrimp, drained
2 large tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1 teaspoon toasted sesame seeds
1 teaspoon Worcestershire sauce
2 tablespoons thinly sliced fresh ginger
1 (8 ounce) can tomato paste
Stir the oil and egg into a medium saucepan, and gradually warm over medium heat. Sprinkle garlic powder over the pan. Bring to a boil in a large pot over high heat. Add mushrooms, crushed pineapple, garlic powder, wine, sugar, oregano, chile paste, ginger and capers; give and toss. Reduce heat to low; cover, reduce heat, and simmer for 1/2 hour. Turn fat into butter in a heavy skillet, add chicken cubes, and cook until cooked through (reserving marinated marinade). Serve immediately.