Honu's Recipe Book
Contents:
Kalua Pork
- Time: 7-12 Hours
- Serves: 4-8
| Ingredients | Quantity |
|---|---|
| 3-5 lb Pork Butt | 1 |
| liquid smoke | 1 tbs |
| Hawaiian Sea Salt | 2-3 tbs |
Step 1: Prepare your pork by taking a fork and puncturing it all over. Make sure you puncture it on all sides several times. This will help the flavor soak into the pork.
Step 2: Place your punctured pork butt into the pot of your slow cooker. Add your liquid smoke to coat your pork.
Step 3: Salt your pork well on both sides using the Hawaiian sea salt.
Step 4: Set your slow cooker to low and allow it to cook undisturbed for 7-12 hours. The cooking time is going to very based on the size of your pork butt and the heat of the low setting on your crock pot. My roast was 3.5 lbs and cooked in about 7 hours. Start checking for doneness around the seven hour mark.
Step 5: Once your pork is cooked through it should be incredibly tender. You will be able to shred it with a couple of forks easily.
Step 6: Serve over rice (cauli-rice works well too!), or cook it up with cabbage in a pan. If I am cooking it up with cabbage I will add a little bit of tamari for flavor and to help wilt the cabbage.
Step 7: Enjoy!
Step 8: *Note: reserve some of the juices in your crock pot in order to put on any pork that you might be storing. It will help your pork to not dry out!
Source: Totally Easy Slow-Cooker Kalua Pork | Top
Kim Chee
- Time: 2-3 Weeks
- Serves: 1 Quart
| Ingredients | Quantity |
|---|---|
| large head chinese (celery or Nappa) cabbage | 1 |
| Salt | 3 tbs |
| clove garlic, minced | 1 |
| green onions (including tops) | 4 |
| dried hot red chili (about 2" long), crushed | 1 |
| fresh ginger, grated | 1 |
Step 1:Cut cabbage into pieces, 1-inch long and 1-inch wide.
Step 2:Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
Step 3:Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions, garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well. Cover and let stand for a few days.
Step 4:Taste mixture every day. When it is acid enough, cover and refigerate up to 2 weeks. Makes about 1 quart.
Source: Local Kine Recipes | Top
Mock Crab Poke
- Time: 10 minutes
- Serves: 12
| Ingredients | Quantity |
|---|---|
| Imitation Crab | 1 lb |
| small cucumber | 1 |
| thinly sliced onion | 1 |
| chopped green onions | 3 tbs |
| toasted sesame seed | 1 tsp |
| Hawaiian red peppers, seeded and minced | 2 |
| salt | 1/4 tsp |
| sesame oil | 1 tsp |
Step 1:Cut crab into 1-inch lengths.
Step 2:Cut cucumber lengthwise into halves, remove seed and thinly slice cucumber.
Step 3:
Step 4:Combine all ingredients; toss gently.
Step 5:Chill.
Source: Hawaiian Electric Company | Top
Hawaiian Ahi Poke
- Prep Time: 8 minutes
- Serves: 8
| Ingredients | Quantity |
|---|---|
| Sashimi Grade Ahi Tuna Steaks | 2 whole |
| Shallot, Sliced | 1 whole |
| Chopped Green Onion | 1/2 cups |
| Soy Sauce | 3 tbs |
| Seasame Oil | 1 tsp |
| Chili Garlic Paste | 1 tsp |
| Sesame Seeds | 1 Tbs |
Step 1:Pat the ahi dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
Step 2:Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
Step 3:Gently toss. Serve immediately or cover and refrigerate.
Source: Tasty Kitchen | Top