The other posters are correct, "authentic" Polynesian cooking doesn't require the use any spices, not even salt! Having said that the restaurants found they needed to add some salt and a little pepper to accommodate the tourists taste to sell their "in ground" cooked food.
I would suggest you cook your pork as usual, not too spicy, and add a Polynesian mop or finishing sauce, here are a few recipes I've tried with pretty good results and some that are on the to do list:
Pineapple Rum Sauce
- 3 cups fresh pineapple chunks (1/2-inch pieces)
- 1/2 cup sugar
- 3/4 cup water
- 1 teaspoon finely grated orange zest
- 2 tablespoons light rum
Combine pineapple, sugar, water and zest in a small saucepan. Cook over medium heat until pineapple is tender and the liquid is slightly thickened, about 30 to 35 minutes. Stir in the rum, and cook for 1 minute. Remove from the heat and using an immersion blender or food processor puree the pineapple mixture. Allow sauce to chill completely.
Yield: about 2 cups
Orange ginger sauce
- 1/4 c. orange juice
- 2 tsp. ginger juice or 1/2 tsp. ground ginger
- 1 tbsp. fresh cilantro, chopped
- 1/2 tsp. Asian sesame oil
- Place all of the ingredients in a small saucepan and mix well.
- Bring the sauce to a boil just before serving.
Mango sauce recipe
- 2lbs of ripe mangoes
- 1 small onion
- 2 sweet red peppers
- 2 tbls-1/4 cup ordinary white vinegar
- A little sugar if needed
- First, cut the mango into two long flat halves around the stone inside. Pull the two halves apart and discard the stone. Scoop out the flesh with a spoon and place into a blender.
- Chop the onion and sweet red peppers, and sauté over medium heat in about 1Tbls of vegetable oil. Sautee until the onions and peppers are soft, about ten minutes.
- Add these sautéed onions and peppers to the blender with the mango flesh and add your 2 Tbls of vinegar.
- Puree the mixture until smooth.
- Add 1/2 tsp of salt and taste. You want the sauce to be sweet and tart and savory, without being noticeably salty. If you think it is a little bland, add another pinch of salt, and if you think it is too sweet, add a little more vinegar. Most mangoes are sweet enough already, but if your sauce tastes too sour, you can mix in a little sugar to sweeten it up.
Hawaiian Style BBQ Sauce
1 cup unsweetened pineapple juice
3/4 cup ketchup
3/4 cup teriyaki sauce
3 tbsp brown sugar
3 tsp ginger
3 minced garlic cloves
Can also adjust with other tropical fruit juice or puree' as per taste mix and simmer 15 minutes or so.
Sweet And Sour Pineapple Sauce Recipe
1 can (8 1/2 ounce size) unsweetened crushed pineapple
1 cup chicken broth
1/4 cup white wine vinegar
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons chopped onion
1 clove garlic, crushed
1/4 cup light or dark brown sugar
3 tablespoons lemon juice
Combine all ingredients in saucepan and simmer 15 minutes.
Tropical Barbeque Sauce
1 cup water
1 cup brown sugar
3 Tbsp catsup
1 Tbsp soy sauce
1 tsp dry mustard
1 cup pineapple — crushed
1 Tbsp arrowroot
1/4 cup water — cold
Mix together 1 cup water and brown sugar. Add catsup, soy sauce, dry mustard and pineapple. Bring to a boil; simmer ten minutes. Dissolve arrowroot in 1/4 cup water; add to sauce and cook until sauce thickens.
Grilled Pineapple Salsa
1/2 cup fresh pineapple — medium dice
1/4 cup sliced red onion
1/2 jalapeno — minced
1 1/2 tsp cilantro — chopped
1 Tbsp rice wine vinegar
1 lime — juiced
salt and pepper to taste
Use 1/3 of a whole fresh pineapple. Peel, core and slice 1/2". Grill until the sugars start to caramelize. Dice and add other ingredients.
Guava BBQ Sauce
2 cans guava nectar — (11.5 oz. cans)
1 1/2 cups onion — chopped
2/3 cup guava jelly
1/3 cup dry sherry
1/4 cup molasses (mild-flavored light)
3 Tbsp red wine vinegar
2 Tbsp tomato paste
1 1/2 Tbsp garlic — chopped
1 Tbsp ground cumin
2 tsp dry mustard
Whisk all ingredients in a large saucepan. Boil mixture, whisking until jelly dissolves. Reduce heat and simmer until sauce is reduced to 3 cups. Cool.
Polynesian Teriyaki Sauce
1/2 c Soy Sauce
1/3 c Apricot-Pineapple preserves
1/2 ts Ginger
1/4 ts Garlic powder
1 tb Cornstarch
1/4 c Water
Combine first four ingredients in saucepan and bring to a boil slowly. While sauce is cooking, combine cornstarch and water and add to sauce. Cook until sauce thickens.
Those should give you a good choice, it might be hard to find fresh mangoes this time of the year, but being close to Mexico you just might.
Have fun and please don't forget the Q-view.