Hawaiian  Lūʻau

Directions Print

Shoyu Pork

Prep: 20 min | Cook: 30 min | Servings: 12

1. In a large bowl combine sesame oil with pork butt that is 1x1 diced and sliced ginger.
2. In a large pot cook rice to directions and when done reserve hot.
3. Heat a medium sized sauce pot and add pork to lightly sear.
4. Combine shoyu, brown sugar, garlic, black peppercorns, chicken base, water, and stir together in a bowl until sugar starts to dissolve.
5. Add shoyu mixture to the seared pork and ginger. Simmer on low heat for 20–25 minutes or until pork is fork tender. Serve over rice with green onions and cilantro as garnish.

Chicken Long Rice

Prep: 50 min | Cook: 10 min | Servings: 8

1. Soak the noodle and mushrooms in a bowl with water. Make sure the water covers all of the noodles.
2. Utilizing a Medium sauce pot combine chicken base, 2½ quarts of water, shoyu, garlic, ginger, and chicken thighs. Bring to a simmer skimming stock if needed.
3. Simmer ingredients for 15–20 minutes until chicken is cooked. Remove from heat and take out chicken from stock. Prepare chicken thighs by shredding the meat.
4. Bring the shredded chicken and stock back to a simmer. Add in the drained noodles. Stir all together and simmer for 10 minutes or until noodles begin to look opaque and are cooked. Season to taste.
5. Garnish with chopped green onions.

Haupia

Prep: 10 min | Cook: 2 min | Servings: 12

1. Lightly spray a 2 inch half hotel pan with non-stick cooking spray.
2. Using a mixing bowl combine water, cornstarch, and sugar. Whisk until well combined. Set aside.
3. Heat coconut milk in a heavy bottom sauce pot until it starts to bubble stirring frequently so the coconut milk does not burn.
4. Then add the cornstarch sugar mixture to the pan and continue to stir. Heat until the mixture starts to thicken and resembles pudding. Remove from heat. Strain through a strainer to catch any lumps.
5. Pour the haupia into the prepared pan and allow to cool. Cover with film and place pan in the refrigerator until set, about 3 hours or best to sit overnight.
6. Cut into squares and serve.

Hawaiian Chili Pepper Water

Prep: 2 min | Cook 10 min | Servings: 30

1. Using a stainless steel sauce pot in a well ventilated area, bring water to a low simmer.
2. Add in vinegar, Hawaiian salt, onion cut in thick slices, rough chopped chili peppers, and rough chopped garlic. Simmer slowly for 10 minutes and remove from heat. Allow to cool.
3. Pour in a sterilized jar and store in the refrigerator. Best to make ahead of time and allow to sit for a minimum of 1 week before using.

Squid Luau

Prep: 20 min | Cook: 15 min | Servings: 4

1. Thoroughly wash the spinach leaves.
2. Rough chop the spinach leaves. In a large pot, add in enough water to accommodate all of the leaves. Add the Hawaiian salt and spinach. Bring the pot to a simmer then cover it. Cook spinach for 7 minutes until completely wilted and soft.
3. After the leaves have cooked, drain into a colander. Press down on the leaves to drain any excess liquid but don’t drain until completely dry. The leaves should still be moist.
4. Clean squid tubes and tentacles and prepare by cutting into bite size pieces.
5. Melt the butter in a sauce pot and add diced onions. Sauté until the onions are translucent. Add Coconut milk, sugar, salt, and cooked spinach. Turn down the heat to a low simmer stirring occasionally. Stirring occasionally. Allow to simmer for 15 minutes until squid is tender. Taste and adjust seasoning.