LUAU STEW WITH PORK
Luau Stew is a classic Hawaiian dish. You can make it vegetarian, or with chicken, beef, pork and even squid. We love to make this luau stew with pork. It's easy, hearty, and delicious! Best served with rice.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 2h15m
Number Of Ingredients 5
Steps:
- Prepare the luau leaves. Wash the leaves very thoroughly. Chop off and discard the stems. Chop the leaves into 1" ribbons. Set aside.
- Toss the cubes of pork shoulder with a teaspoon of salt. Set aside.
- In a large pot, add oil, and turn to medium-high heat. Add the pork in a single layer and brown evenly on all sides. Remove the pork and set aside on a plate. Pour out any excess oil from the pot.
- Add the sliced onions and minced ginger to the pot. Turn heat down to medium and cook until the onions are translucent.
- Put all the luau leaves over the onions and ginger. Put the browned pork over the luau leaves. Add a half-cup of water to the pot. Bring to a boil and then turn the heat down to low and cook for 1 hour (more or less time depending on how tender your luau leaves are).
- Check on the stew every 15 minutes, give it a stir. The pork will begin to break down - you can shred it into smaller pieces with chopsticks (that's how we like to eat it), or leave them as larger chunks.
- Season to taste with salt. Some people also like to add shoyu, but that is up to you. Serve hot with rice and all the other good Hawaiian dishes. Don't forget the chili pepper water!
LUAU STEW
Ok, When I first moved to Hawaii in 1970 with my Native Hawaiian husband and 3 children I was introduced to this recipe from my sister in law who has since passed on but she was a wonderful cook. I use different seasoning than hers as well(she just used Hawaiian salt for seasoning... This picture of the stew looks foggy cause I...
Provided by Shirley Makekau
Categories Beef
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Take off the stems of the luau leave and peel off the outer skins of stems and then break the stems into pieces
- 2. Place the luau leaves and broken up stems in the kitchen sink that is filled with water. Let it sit in the water while you go to the next step.
- 3. In a big pot put a little cooking oil in the there and then add the stew meat and brown it.
- 4. Next after browning up the meat add water to fill 1/2 the pot. I skim off the scum that is on the top of the water.
- 5. Add the seasoning.. I believe I added 1 tsp sea salt, the 1 TBSP minced garlic, and the chicken boullion granules.. stir it up and let it cook with the meat while we go to the next step.
- 6. Back to the sink I clean the leaves and stems with the first wash and then let all that water run out and replace water again and give the leaves and stems another wash.
- 7. Then I get my cutting board and a sharp knife and take about 3-4 of the leaves and roll them up and cut into strips.
- 8. Place the cut up luau leaves in the pot along with the stems and let it cook for about one hour or till meat is tender. I also taste test to check the seasonings. if more salt is needed etc. When done laddle into bowls and enjoy!!
GALE'S SHORTCUT BEEF LUAU STEW
I used to make beef luau stew the traditional way with fresh luau leaves that take time to clean, de-rib and cook down. Now I just use leftover laulau from my freezer or buy it fresh from Costco. So fast and easy! My recipe was just featured in Hawaii's HMSA Online magazine (HMSA is Hawaii's largest health insurer and my...
Provided by Gale Medeiros-Costa
Categories Other Main Dishes
Time 2h10m
Number Of Ingredients 4
Steps:
- 1. Place stew meat in a Dutch oven or large pot and fill with enough water to cover. Boil till meat is tender but not falling apart, approximately two hours.
- 2. Once meat is fork tender, remove but do not discard water, leaving about a cup or two remaining in the pot.
- 3. Lower heat to medium low. Remove the outer ti leaves from the laulau and place in the pot with the beef and remaining cooking water. With a wooden spoon, gently break apart the laulau and mix together with the beef. Be careful not to scorch. You may add salt if desired. Check consistency and add a little of the reserved liquid from the stew meat if need to. You don't want it too watery or soupy. Serve over hot rice or with poi.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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