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
CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC
Provided by Food Network
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
- Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.
PALEO CHINESE CHICKEN AND BROCCOLI
For most paleo dieters, Chinese take out is a no-no. Soy sauce and rice have no place in the paleo diet, nor does the cornstarch that makes those thick and glossy sauces. This paleo-ready recipe combines the ingredients of perennial take out favorite chicken with broccoli with the flavors of Kung Pao chicken: chile peppers and cashews.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
- Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.
- In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.
CAVATELLI AND BROCCOLI
This is quick meal to make. Serve with garlic bread.
Provided by linda m
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
- Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 47.6 g, Cholesterol 0.7 mg, Fat 10.3 g, Fiber 3.8 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 234.4 mg, Sugar 3.7 g
WHOLE KAHLUA PIG ROASTED IN A SAND ENCLOSED OVEN FOR A LUAU
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h30m
Yield 25 to 40 servings
Number Of Ingredients 15
Steps:
- Dig a pit in the sand 2 feet deep and 6 feet in diameter. Add the river rocks and cover with enough of the wood to get the fire underway to heat the rocks. (You will add the additional wood as needed.) Start the fire (to heat the rocks to 800 degrees F). Add the metal panels on top of the fire to contain heat without smothering the fire.
- Using assistance place the gutted pig in the supine position on the stretcher-like platform and wrap the affixed chicken wire around to mostly secure the pig, but leaving enough room to be able to put the heated lava rocks inside the body cavity.
- Place some banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning.
- Protecting your face, hands, and body with proper gear and using safe equipment, remove enough of the metal panels from the fire to retrieve the heated rocks with fire safe tongs. Someone will use heavy fire mitts to hold the rocks in a pair of tongs, while the other person uses the ti leaves "brush" to dust off the ash. The rocks with the ash removed are then placed one-by-one in the cavity of the pig so it will cook from the inside out with dry heat. Place some additional banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning. The carcass of the pig is then closed with chicken wire and additional metal wire as needed to secure the chicken wire. Remove the attachments that have been holding the chicken wire to the stretcher. Transfer the pig to sit atop the metal panels of the imu, and use the additional ti leaves like aluminum foil, placing them dull side up, shiny side down in a cross configuration to steam the exterior of the pig with the moisture from the ti leaves.
- When the pig is cooked through, approximately eight hours, use assistance to remove it from the fire, let rest for 30 minutes, then carve it down. The cheeks of the pig should be reserved for the most honored guest.
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