Luau Stew With Pork Food

LUAU STEW

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!!

LUAU PORK

Steps:

• Place a large sheet of heavy duty foil in a baking pan.
• Put roast on top and sprinkle with remaining ingredients.
• Seal very tightly. You might want to wrap it a second time.
• Turn on oven to 300°(convection)or 325°(conventional).
• Place pan on lower rack of oven and bake for 3 to 4 hours. Meat should fall apart and be very tender and juicy.
• To serve, shred the pork and mound on a platter and garnish.

GALE'S SHORTCUT BEEF LUAU STEW

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.

LUAU PORK

Steps:

• CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
• PUT the pork in a large slow cooker (at least 6 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the pineapple juice, soy sauce, vinegar, bottled smoke, garlic, chiles, and ginger. Place the whole banana on top of the meat.
• COVER and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
• DISCARD the banana. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily.
• To serve the barbecue later, Cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
• To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.