BEST-EVER KALUA PORK (MY HAWAIIAN FAMILY'S RECIPE!)
A treasured family recipe - the Best-Ever Kalua Pig! Succulent, fall-apart tender pulled pork shoulder infused with rich earthy & smoky flavor, kalua pork is pure Hawaiian goodness, perfect for traditional kalua pork & cabbage, pulled pork sandwiches & sliders, tacos, nachos, & more. Oven, slow cooker & electric pressure cooker instructions provided.
Provided by Jess Larson
Categories Main Dishes
Time 3h30m
Number Of Ingredients 7
Steps:
- to 325 degrees F, ensuring a rack is positioned in the center of the oven.
- Place the seared pork in the center of one of the pieces of banana leaf. Season with the Hawaiian sea salt & 1 tablespoon of the liquid smoke, using your hands to rub the salt & liquid smoke all over the surface of the pork. Arranged the seasoned pork in a small pile at the center of the banana leaf, folding the corners & edges of the banana leaf into the center to encase the pork. Carefully flip & set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf. Note: The banana leaf may split a little bit as you work, which is okay. Just work quickly & do your best to completely encase the pork in the banana leaf.
Nutrition Facts : Calories 246 calories, Sugar 0.8 g, Sodium 1606.5 mg, Fat 13.1 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 2.5 g, Fiber 0.1 g, Protein 28 g, Cholesterol 92.6 mg
LOMI LOMI SALMON
Lomi Lomi Salmon is a classic Hawaiian side dish (made from salted salmon, tomatoes, onions, and green onions). It's a must-have for any proper Hawaiian meal or luau!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.
- Put it all together into a big bowl.
- Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.
- Eat and enjoy!
HAWAIIAN-STYLE BRINE
Here is a basic brine recipe and you can adjust the amount depending on the size of meat(s) Not the cheapest brine recipe but it is good.Found this recipe on the net, the credit goes to Derrick Riches, it was just for turkey but I have used it on a chicken too and it was very good! I am almost sure this is also good with a pork roast but I have not tried it yet.
Provided by PetsRus
Categories < 15 Mins
Time 10m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Place turkey in large dish or containter and pour brine over.
- Cover and allow to brine for 24-48 hours.
- For a good size chicken, half the recipe and half the brining time.
Nutrition Facts : Calories 4041.9, Fat 5.3, SaturatedFat 0.4, Sodium 106580, Carbohydrate 971.8, Fiber 11.9, Sugar 830.1, Protein 56.1
AUTHENTIC HAWAIIAN HULI HULI CHICKEN
I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!
Provided by K-Jon Chef
Categories Whole Chicken
Time 10h
Yield 10 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
- glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
- Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.
Nutrition Facts : Calories 781.8, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 9418.6, Carbohydrate 47.5, Fiber 1.9, Sugar 33.6, Protein 78.8
HAWAIIAN STYLE JERKY
I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it. by Jim, good luck!
Provided by jccampbell
Categories Deer
Time 9h
Yield 2-4 pounds, 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Mix last 8 ingredients together.
- Put meat into large ziplock bag or roaster.
- Add brine mix together cover and refrigerate over night.
- Next day drain brine
- Rinse meat in strainer with cool water.
- Pat dry with paper towel then put in dehydrator.
- Set temperature to 145 F for 1 hours.
- Then turn down to 125 F for 6-7 hours.
- Check jerky after 5 hours.
Nutrition Facts : Calories 251.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 120.5, Sodium 2343.1, Carbohydrate 16.8, Fiber 0.9, Sugar 7.2, Protein 37
HAWAIIAN STYLE HULI HULI CHICKEN RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 20
Steps:
- Make ahead: Both the brine and the glaze can be made ahead and refrigerated for up to 3 days. Do not brine the chicken for longer than 8 hours or it will become too salty. Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour or up to 8 hours. Make glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce in empty saucepan and bring to boil. Reduce heat to medium and simmer until thick and syrupy (you should have about 1 cup), 20 to 25 minutes. Prep grill: Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Turn all burners to medium-low.) Scrape and oil cooking grate. Grill chicken: Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill (do not place chicken directly above foil packet). Grill, covered, until chicken is well browned on bottom and meat registers 120°F, 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and thigh meat registers 170 to 175°F, 20 to 25 minutes longer. Transfer chicken to platter, brush with half of glaze, and let rest 5 minutes. Serve, passing remaining glaze at table. Flavor notes: Authentic huli huli chicken is grilled over kiawe wood, from a hardwood tree that is a species of mesquite. The test kitchen finds mesquite wood chips too assertive for long-cooked chicken and pork dishes; after an hour or two, the smoke turns the meat bitter. But we liked them in this comparatively quick recipe. Our Huli Huli Chicken recipe will work with any variety of wood chips, but if you care about authenticity, mesquite is the chip of choice. Suggested side dish: Hawaiian Macaroni Salad and Sticky Rice
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