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 PORK
I got this recipe out of a convection oven cookbook and I have had excellent results every time I have made it. It produces a very nice Hawaiian-type pulled pork. It is very good for theme parties (luaus, tropical, etc.). The leftovers (if any) make delicious sandwiches.
Provided by MA in Florida
Categories Pork
Time 3h20m
Yield 16-18 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 318.5, Fat 22.2, SaturatedFat 7.7, Cholesterol 93.6, Sodium 777.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 27.1
SLOW COOKER LUAU CHICKEN
As long as you're cooking bacon for breakfast, save some for the slow cooker. In four hours, you'll be saying aloha to lunch! -Cindy Lund, Valley Center, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.
Nutrition Facts : Calories 375 calories, Fat 17g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 637mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.
CHICKEN LUAU
This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.
Provided by treehuggingmom
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
- Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
- Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
- Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
- Serve with rice.
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