Pork

---

This is a Japanese dish that is made with pork, carrots, gobo and wrapped in seaweed.  Kombu Maki means seaweed rolls.   Gobo is burdock root.  Kampyo is dried gourd strips.

 This is where to get the kampyo (gourd strips) : https://www.amazon.com/kampyo/s?k=kampyo 

This is where to get the kombu (seaweed) : https://www.amazon.com/Eden-Japanese-Harvested-Vegetable-Seaweed/dp/B00028QCD4
 

Ingredients:

1 large stalk gobo

1 pkg. dried kombu

1 pkg. kampyo (0.7 oz)

1 1/2 lb. pork butt

1-2 carrots, cut in sticks

Sauce:

2 c  broth

1/2 c soy sauce

1/2 c sugar

1 T ginger, minced

Directions:

Peel gobo and cut into 2" sticks like French fries.  Wash and soak kampyo and kombu separately till soft.  Drain.  Cut seaweed into 2" wide pieces.  Cut pork into 1 1/2" by1/2" pieces.  Lay out seaweed and put a piece of pork, carrot and gobo close to each other, crosswise on seaweed.  Roll tightly and overlap 1".  

Cut off excess seaweed.  Wrap kampyo around the roll and tie into a double knot.   Leave 3/4" tails.

Stand up all bundles in a shallow pot.  Mix sauce ingredients and pour over rolls.  Place pot on stove, bring to a boil, cover and simmer 1 hour.

This is where to get the Kampyo (gourd strips) :

 https://www.amazon.com/kampyo/s?k=kampyo 

This is where to get the kombu (seaweed) :

https://www.amazon.com/Eden-Japanese-Harvested-Vegetable-Seaweed/dp/B00028QCD4

Dim Sum means "to touch the heart"  in Cantonese.  Gok jai is one of the most popular steamed dumplings made with wheat starch and tapioca starch and stuffed with pork filling.  It is called half moon in Hawaii because it looks moon shaped.  You can find it at Chinese restaurants that specialize in serving dim sum brunches or buy them individually from some shops in Chinatown.  Waitresses wheel around carts filled with all kinds of small dishes  made with beef, pork, duck, chicken, shrimp and vegetables.  You can also order noodles and soups.  If you haven't tasted some of these, this should be on your bucket list as something that you will never forget.

Ingredients For The Dough:

1 c wheat starch (dung mein fun)

2/3 c tapioca starch

1/2 t salt

2 T oil

1 1/3 boiling water

Directions For The Dough:

Mix together the wheat starch , tapioca starch and salt and set aside.  Boil the water and oil. Turn off heat.  Pour in the dry ingredients and stir with chopsticks until a dough is formed and there are no specks of the starches remaining.  Cover and let set for 15 minutes.  Brush a board and rolling pin with some oil.  Scoop out dough and knead for about 10 minutes.  Roll or gently squeeze dough into a sausage shape about 12 inches long.  Cut into half inch pieces.  Roll each one into a  thin circle about

4-4 1/2" in diameter.  Roll all pieces and lay on one side of board.  To make each gok jai, place circle in palm of hand and put about 1-1/2 T of filling in center.  Fold in half, pinch edges together and flute.

Spray steamer trays with cooking spray and place gok  jai in the steamer trays.  Put about 2" of water in the bottom, bring to a boil and place trays over.  Cover and steam on medium-low heat for 20 minutes.

Plate and eat hot.

Ingredients For The Filling:

Pork Marinade:

1 lb ground pork

1/2 t salt

1 t soy sauce

1/4 t pepper

1 T cornstarch

Filling:

1 T oil

4 water chestnuts, chopped or 2 T jicama, chopped

2 T dried shrimp, soaked, drained and chopped

2-3 dried mushrooms, soaked, stem removed and chopped

2 T dried, salted turnip, rinsed well, drained and chopped

1/4 t pepper

2 t ginger, minced

2 t sugar

1 t soy sauce

1 t oyster sauce

1 T Chinese wine

1/4 c green onion, chopped

Directions For the Filling:

Mix the pork marinade together and set aside.

Heat skillet or wok.  Add oil and swish around.  Saute chestnuts, shrimp, mushrooms and turnip, adding some water if too dry.  Season with pepper, ginger, sugar, soy sauce, oyster sauce and wine.  Add pork and mix well, breaking up lumps of meat.  Turn off heat and cool.

Traditional Chinese make this dish for mothers of newborn babies.  They are usually confined to the house to rest for one month, like I was with my first child.  The vinegar and ginger cleans out the mom's system, the meat, tendons and eggs give protein and strength and restore nutrients to the body.  It is delicious eaten with a bowl of rice and even young children love it.

 Ingredients:

5 lbs pig feet

3 quarts water

1 1/2 lbs ginger, washed and sliced thin

2 T rock salt 

1 c Chinese black vinegar

1/2 c white vinegar 

4 c water 

1 lb dark brown sugar or 1 lb Chinese slab sugar (wong tong)

6 eggs, hardboiled and peeled  

Directions: 

  In a medium bowl mix ginger and salt and let sit one hour.  Wash pig feet of scum and impurities.  In a large pot, boil 3 quarts of water, Put pig feet and cook for 10 minutes.  Drain and wash pig feet again.  Wash the pot and  add pig feet, ginger, vinegars, water and brown sugar.  Bring to a boil and cook 1 1/2 to 2 hours until fork tender.  Add peeled eggs after 1 hour.  Turn ingredients frequently and eggs so they turn a nice brown color.  Serve with hot rice.  

Mouthwatering and tender Chinese style braised pork.  Easy to make and everyone will love this delicious recipe.

Ingredients:

2 lbs lean, boneless belly pork, skin on and 2 lb spareribs, cut in 2" pieces

OR 4 lbs belly pork

OR 4 lbs ribs

2 T oil

2 cinnamon sticks

2 star anise

1 t fennel seeds

1/2 t Sichuan peppercorns

1/2 t cloves

3 bay leaves

6 garlic cloves, smashed

6 slices ginger

2 stalks green onion, white part only (4" each)

1/4 c Chinese wine

2 c hot water

1/4 soy sauce

1/2 c dark soy sauce

2 t sugar

2 T cornstarch

1/4 c water

1 t sesame oil

1/2 c green onions

Directions:

Cut belly pork in 1" chunks.  Put in a bowl with the ribs.  Or just use use only belly pork or ribs.  Heat a wok, add oil, cinnamon sticks, star anise, fennel, Sichuan peppercorns, cloves, bay leaves, garlic, ginger and green on on stalks.  Stir about 5-7 minutes until fragrant.  Add meat and saute until brown, tossing meat and spices till pink color is gone (about 10 minutes).  Add wine, hot water, soy sauce, dark soy sauce and sugar.  Bring to a boil, cover and simmer 1 hour.   Liquid should be reduced by about 1/3.  Mix cornstarch and water and pour a little to thicken like a light gravy.  May not use all.  Adjust seasonings.  Add sesame oil and mix well.  Plate and sprinkle with green onions.

Hint:  

If all the spices are not available, just use 1 T Chinese five spices.  (See video on how to make Chinese five spices):  https://youtu.be/1LWV4e_svu0. 

For a heartier dish, you may add bamboo shoots, canned mushrooms, soaked black fungus and dried and soaked banana flowers.

Lechon is a famous Filipino crispy pork seasoned with herbs and spices.  The traditional recipe uses a whole pig and is cooked over a hot fire outdoors on a homemade rotisserie, spit roasted and cooked for several hours.  This recipe is an adaptation of it using rolled belly pork roasted in the oven.  The result is a crispy crackly skin with tender and juicy meat.  It is so delicious.

Ingredients:

5- 10 pounds of belly pork, about 1 1/2 to 2 inch thick, but not too fatty

1 large lemon, cut in half crosswise.  

1/4 c pork flavored soup base

1/2 - 3/4 c table salt

2 T black pepper

4 star anise

4 - 6 bay leaves 

3/4 - 1 c garlic cloves

1 - 1 1/2 pounds of green onions

7- 10 stalks of lemon grass

Twine - 3 pieces about 3 ' long

Soy sauce to baste

Olive oil to brush finished lechon

Foil

Large 1/2 sheet pan to catch drippings

Raised rack for meat to sit on

Sinalupak hot sauce

Mang Tomas All Purpose Sauce

Directions:

Rinse belly pork well.  Squeeze 1/2 lemon over meat and skin and rub to clean.  Rinse again.  Pat dry with paper towels.  Cut diagonal cuts 1/2"deep about 2 inches apart only on meat side.  Squeeze 1/2 lemon juice only on meat side.  Add pork base and massage all over, getting into the cuts.  Generously sprinkle table salt, garlic powder and black pepper over meat.  On the lengthwise center of meat, space star anise, bay leaves and garlic cloves.  Cut off 2" of the root portion of the green onions and put it in the the center of the half sheet pan.  Cut off 2" of the bottom of the lemon grass and crush to release juices, then place it on the half sheet pan also.  In the crosswise center portion of the pork belly, place all the lemon grass and green onion tops in a big pile.  Lightly crush the thick part of the lemon grass. The onions and lemon grass need to be thick so that when you bring the edges together, meat won't overlap but just come together end to end.  The tying portion needs 2 people.  One person brings the edges together, the other person slips string under to roll and tightly ties the meat in 3 places.  Flip the meat over so the meat is seam side down.   Pierce lots of holes all over the skin.  Place meat on rack over the half sheet pan.  Brush skin all over with soy sauce.  Cover skin loosely with foil to prevent burning.  Place in preheated 300 degree oven for 2 hours.  Pour water in pan (about 2 cups) to help keep meat moist and for the onion and lemon grass bottoms to infuse more flavor into meat.  Add water to pan every so often to keep everything moist.  Remove foil and turn oven to 400 degrees for 1 hour.  At 3 1/2 hours, check internal temperature of meat which should be 165 degrees.  Hit skin with back of spoon to test crispiness.  Some places may not be crisp so put back in oven 30 minutes or more till crisp.  Remove from oven and brush skin with olive oil to give a sheen.  Rest at least 15 minutes for juices to distribute all over.  Use cleaver to cut skin, lay  slice down and cut meat and skin into pieces.  Serve with desired sauces or mix vinegar, garlic and soy sauce together.

Hint:

For easier cleanup, line half sheet pan with heavy duty foil.

Ever been to a luau?  Have you ever wondered how to make a lau lau but felt intimidated because you thought it was too hard to make.  Well, now you can make it.  The process is not hard and believe me it's easier than you think!  You can see how moist and tender the meat and leaves are.  This recipe is enough for 4-6 lau laus and requires no skill to make.  You can substitute spinach, collard greens or even kale if the leaves are unavailable.  The wrapper can be foil or dried bamboo leaves from Chinatown.

Ingredients:

3/4 lb belly pork

3/4 lb pork butt

1-2 T Hawaiian or coarse salt

4-5  lbs  taro leaves (allow 3 or 4 large and 3-4 smaller leaves for each lau lau)

Taro stems, unpeeled and cut into 2 " pieces

8-12 ti leaves, about 18-20" long

Household string

Scissors

Large steamer

Directions:

Cut belly pork and pork butt into large chunks.  Generously sprinkle Hawaiian salt over and mix well.  Wash luau leaves and stems and set aside.   Divide luau leaves in piles using large leaves on bottom and small leaves on top so you know how many you can make.  Place pieces of belly pork, pork butt and stems in center of each pile.  Gather each pile into a  tight bundle.  Place on stem end of one ti leaf and roll tight.  Turn exposed side and place on stem end of second leaf and roll tight.  Using string, cross tie like a package and tie into a bow and cut off excess string.  Repeat till all leaves are used up.  Place into a steamer.  Fill bottom with about 2-3" of water.  Bring to a boil, lower heat and steam for 4-6 hours.  Check water level periodically.

 This is a famous  dish that is served only for special occasions because it is time consuming to make.  It is all technique but it is easy to learn through the video.  Not many people know how to make it this way and some will just buy a prepared sauce, cut the meat and cook it together without arranging it in any pattern.  But the taste cannot compare to this recipe.

Ingredients:

3 lbs belly pork

2 T thick soy sauce

2 T oil

3 T nam yue (red bean curd in wine) or 3 cakes

3 T sugar

2 T ginger, minced

2 T garlic, minced

1 t salt

3 T soy sauce

2 t  5 spice

2 T whiskey or other liquor

1 c water

Peeled and sliced potatoes (1/2") or taro

Instructions:

In large pot, put belly pork in and cover with water.  Bring to a boil and simmer 10 minutes.  Drain and wash off scum and discard water.  Clean and dry the pot.  .  Rinse meat with cold water and pierce skin with fork all over .  Dry with paper towels to get off excess fat oozing from skin.  Drizzle thick soy sauce over and rub into skin and flesh.  In same pot, heat and add 2 T oil.  Brown all sides, using cover as a shield when oil splashes out.  Remove when brown.  Keep only about 1 T oil.  Slice meat 1/2"thick.  Heat pan, saute garlic and ginger, smashed nam yue and add rest of ingredients and 1 cup water to make sauce.  Add meat and potato and mix well.  In a medium sized bowl arrange pork, skin side down, and alternate with potato.  Steam 2 hours.  Remove bowl and cool a few minutes.  Place a clean, same sized bowl over and quickly invert.  Do this over the sink or pan to catch excess gravy.   Serve with Parker House bao buns.  

  Pinakbet is a popular Filipino dish that is very healthy and nutritious, filled with many vegetables.  Most ingredients are readily available while some need to be bought in Chinatown.  Instead of fresh pork, you can substitute fresh shrimp or roast pork with the crispy skin to save time.  There are many variations depending on preference or what region of the Philippines the recipe came from.  Bittermelon is usually added but can be omitted if one is not used to its bitterness.

 Ingredients:

1 t oil 2 lbs pork

1/2 belly pork,

1/2 lean pork or pork butt, sliced

1 lb onions, cut in wedges

2 T garlic, minced

2 T ginger, minced

1 lb chayote squash, cut into 1 1/2" cubes

1 lb long eggplant,  cut diagonally (if large) or cut into 2" pieces

1 lb long beans, cut into 3" pieces

1 lb young okra, whole

1 lb tomatoes, cut into wedges

1/4 c fish sauce

Optional:

Chinese okra (see qua), Bitter melon, Kabocha squash 

 Directions:

Heat a large pot.  Add oil and swish to coat bottom.  Add belly pork and brown, add other pork and brown.  Saute onions, then garlic and ginger. Add squash and stir until until somewhat translucent.  Add eggplant and stir till half cooked.  Add long beans and mix well.  Add okra and tomatoes and toss everything till well combined.  Cover and cook 10-15 minutes until veggies are soft but still firm.  Season with fish sauce.  May add some water if too dry.  

 This is a one pot meal, so easy and fast to make.  Eat it within an hour and everyone will enjoy this Filipino favorite.

Ingredients:

5 lbs pork, cut into 1"chunks-pork butt, belly pork, fresh hocks, etc.

8 garlic cloves, smashed

1 1/2" ginger, smashed

2 large onions, diced

5 bay leaves

1 T peppercorns, wrapped and tied in cheesecloth if you don't want  to bite into it

1 c soy sauce

1 c vinegar

2-3 potatoes, peeled and cut into chunks

Directions:

 Put everythinsng in pot except potatoes.  Bring to boil and simmer 1/2 hour.  Add potatoes and cook 20-30 minutes more till fork tender.

This is a Puerto Rican dish made with green bananas, achiote oil (annato or lipstick pod),  pork and olives.  It is a thick and hearty stew with a wonderful and unusual flavor.

Ingredients:

12  very green bananas (4-5 lbs), peeled, sliced and ground in the Blendtec or food processor

3 lbs pork, diced

3 large onions, diced

1/4 c garlic, minced

2 large bunches cilantro (2 c), chopped

2 cans olives, drained

1/2 c achiote oil

16 oz can tomato paste

16 oz can tomato sauce

1 c pimentos, diced

1 T salt

1 t pepper

2  16 oz cans chicken broth or make from powder or cubes

To make achiote oil:

In  small pan, add 2 c oil and 1/4 c achiote seeds.  Cook on medium-low heat until bright red (5-10 minutes.  Strain and discard seeds.  Keep extra for gandule rice (recipe under rice).

Directions:

In large pan, heat 1/2 c achiote oil.  Saute garlic

and onions.  Add pork and fry till no longer pink.  Add rest of ingredients except bananas and cook 15 minutes. 

Mix 1/2 c achiote oil to bananas and mix well.  Drop in sauce with #40 ice cream scoop.  Do not mix, just press down gently.  Most of bananas will fall apart and some balls will remain intact.  Or you can just add bananas and mix in sauce.

Cook 1/2 hour longer.  Add stock or water if too thick.  Serve with gandule rice.

Delicious, crunchy snack or appetizer.  In Hawaii, many people buy several dozen gau gee to take home or to parties or potlucks.  It goes well with drinks and all ages love to eat several before the main meal.  It pairs well with chow mein noodles and is easy and quick to make.  Prepare a lot and flash freeze for a later date.

 Ingredients: 

Pork hash mixture from the won ton video

How To Make The Filling: https://youtu.be/KM0GjoYI8J4
Square won ton wrappers from Chinatown Small dish of water for moistening wrapper 

Oil for deep frying

 Directions:

 Place wrapper on plate and put 2-3 T filling in center. Dip finger in water and moisten top and the top halves of the sides of the wrapper.  Bring  bottom of wrapper up to match top, forming a rectangle.  Press to seal.  Heat oil and deep fry.  Make only a few at a time or the wrapper will stick to any surface, causing breakage.  If you want to make more, place them on a plate or tray lined with parchment.  Do not let them touch each other.  Freeze until firm to the touch, fry some gau gee.  Put them in a plastic bag and use for a later time.   

This dish is a popular Filipino stew like recipe.  It is simple to make and is very tasty.  Peas and pimentos make it a colorful addition to any meal.

Ingredients:

1 T oil

3 lbs pork, cut in chunks or cubes

1 onion, sliced

8 cloves garlic, minced (2 T)

2 bay leaves

14.5 oz can diced tomatoes

8 oz can tomato sauce

1 red bell pepper, cut into strips

1/2 c pimentos, diced

1 c chicken broth

1 lb frozen peas

Directions:

Heat pot, add 1 T oil.  Saute onions, then garlic.  Add pork and cook till no longer pink.  Add bay leaves, pimentos, tomatoes, sauce and broth.  Bring to a boil and simmer 30-45 minutes.  Add peas. Cook another 5 minutes.  Ready to eat.

Slightly tangy and sweet pork dish with peppers and onions.  Delicious with hot rice.

Ingredients:

1 T +1 T oil

2 lbs pork

1/4 c flour

1 T Chinese 5 spice

2 T garlic, minced

3 T Worcestershire sauce

2 T soy sauce

2 T sesame oil

1/4 c wine

Sauce:

1 T oil

1 onion, sliced

1 small bell pepper

1/2 c vinegar

1 t chicken broth powder

1/2 c sugar

2 T soy sauce 

2 T ketchup

1 c water

1 T cornstarch

2 T water 

Directions:  

Cut pork in 1 inch cubes and put in a bowl with  the rest of the ingredients.   Mix well and let it marinate for half an hour.  Heat a large skillet, add 1 T oil.  Brown pork and cook till done.  Set meat aside.

In same skillet, heat and add 1 T oil.  Saute onions and peppers till translucent (3-5 minutes).  Do not overcook.  Add meat and pour sauce over.  Stir to combine everything.  Ready to serve.

Sauce Preparation:

In a small pot , stir and bring all sauce ingredients except cornstarch and 2 T water to a  boil.  Mix in starch and water and cook 1-2 minutes till clear. 

This is an easy, no fail recipe for ribs thanks to the Instant Pot.  After cooking it for awhile, you transfer it to a broiling pan, brush with your favorite barbecue sauce, broil it and it comes out so moist and delicious.

 Ingredients:

1 or 2 large slabs of pork spareribs (6-8 lbs) 

4 cups water

1/2 c apple cider vinegar 

2 large bay leaves

salt and pepper

barbecue sauce
 

Directions: 

Remove excess fat from ribs.  Cut each piece in half crosswise if too big to fit in the Instant Pot.  Salt and pepper each side of the ribs.  Add water, vinegar and bay leaves to the pot and place ribs in the pot.  Plug in the Instant Pot, secure the lid, set the timer for 25 minutes, press the meat/stew button,  The pot needs about 10 minutes to heat up, then the buzzer will sound when ready.  At this point, the timing automatically starts from 25 and continue counting down until the buzzer sounds and you know it's ready.  Unplug the pot, turn  the vent on the top to the left or right and the steam will be released with a hissing sound.  Wait for the red button to completely flatten to signal all pressure is gone.  Open the pot and remove the ribs to a rack set on a foil lined baking sheet.  Brush each side generously with your favorite barbecue sauce.  Place under broiler and cook for 8- 10 minutes, then flip and brush other side.  The second side may only take about 5 minutes to caramelize.  Watch carefully and it tends to burn easily.  Remove and cut ribs apart.  Place on serving dish. 

This is an old time favorite that all Chinese in my generation and before, ate this.   My mom always had a jar of the salted cabbage under the sink, ready for cooking.  Because it was salted, it could be kept indefinitely until ready to prepare this delicious dish.  It becomes sweet and sour with the addition of vinegar and sugar.  It is listed on the menu of some restaurants.  It still is a popular dish with local people in Hawaii.

 Pickling Method Of Kai Choy (mustard cabbage)

Select older cabbage with thick stems.  Wash well and trim stems.  Cut into 1 1/2 inch pieces and put in a large bowl.  For about 1 pound of cabbage, sprinkle 1/2 T coarse salt over, squeeze, press down and mix till somewhat wilted.  Let sit on counter overnight, squeezing and mixing every so often.     Next day, press into a jar, pushing down cabbage with a tamper to get out air pockets. Water should cover cabbage.  May add more water or add rice water when rinsing out rice before cooking.   Lightly sprinkle more salt over, cover and refrigerate for 1-2 weeks.  You can keep it refrigerated indefinitely and use when ready to cook.  Before cooking, rinse salted cabbage and soak in water until cabbage is not too salty anymore.  

Ingredients: 

1T oil 1 lb of soaked salted mustard cabbage

1/2 lb pork, sliced into bite sized pieces (belly pork, pork butt, or other cuts)

1 t garlic, minced

1t ginger, minced

1/4 c sugar

1/4 c vinegar

2 T soy sauce 

1 medium tomato, cut in wedges

 Directions: 

Heat saucepan, add oil.  Saute pork till browned,  add ginger and garlic and stir for a few minutes till well mixed.  Mix in cabbage, sugar, vinegar, soy sauce and cook for about 10 minutes till fragrant and well combined.  Toss in tomatoes and cook for a minute.  Ready to serve.    

Everybody loves sweet and sour ribs.  This recipe is how my mom and aunties made it and all the kids fought for the last piece.  Many recipes don't go through the steps of rubbing thick soy sauce and flour over the ribs, then browning.  Some just make some type of sauce and cook the meat till it's done.  But the taste cannot compare to this recipe.

 Ingredients:

2 T oil

4-5 lbs pork spareribs, cut in 1 1/2" pieces across the bones 

2 T thick soy sauce 

1/4 c flour 

1/2 c vinegar 

1/2 c sugar 

2" piece of unpeeled ginger, smashed 

4 garlic cloves, peeled and smashed 

4 star anise  

Directions:   

Cut the ribs between the bones to make individual pieces and place on a tray.  Sprinkle flour and thick soy sauce over and mix well with your hands.    Heat skillet, brown each piece individually and place in a large pot.  Put star anise and ginger in cheesecloth and tie in a bundle.  Add to pot along with vinegar, sugar, and garlic.  Bring to boil and simmer 45-60 minutes until fork tender or when meat pulls away from the bones. Discard cheesecloth bundle.   Put meat into a serving dish and pour gravy into a bowl.  Ladle off excess grease and drizzle gravy over ribs.   

Kalua pig is a famous Hawaiian dish served at luaus in Hawaii.  A whole pig is salted and cooked in a shallow pit covered with ti leaves, banana leaves and covered with burlap, sealed with dirt to provide an "oven"  to steam the pig for hours.  There is much preparation requiring several men to make the fire and  ready the imu

(pit) for cooking.   Since most people don't have access to outdoor cooking, this recipe is simplified with a pork butt cooked in a crock pot.  The taste is similar and no one complains about this simplification.

  Ingredients:

6-8 lbs pork butt

2 T coarse salt 

3-4 T liquid smoke  

Directions: Using a large fork, prick holes all over pork butt.  Sprinkle salt and rub all over.  Pour liquid smoke over and rub into meat.  Turn slow cooker on High, set timer for 4-8 hours.  Smaller roast may take 4 hours, larger one longer.  Test by inserting a fork or knife into meat.  When done, meat is soft and easy to pierce.  Meat also falls away from the bone.  Remove onto tray or platter.  Shred meat with 2 forks.  Discard bone.      

Some serving suggestions: 

1.  Kalua pig can be served as is.  Luaus do it this way.

 2.  Kalua pig can be stir fried with shredded cabbage.  Garlic and sliced onions may be added. 

3.  Pulled pork sandwiches.  Use Hawaiian sweet bread rolls if desired.  Split in half, apply kalua pig, and drizzle generously with your choice of barbecue sauce.

 4.  Mexican style:   taco with kalua pig, sour cream, salsa, pico de gallo, lettuce; quesadilla; burrito; tostada. 

 Oven Kalua Pig:

Line a large disposable aluminum pan with heavy duty foil overlapping to  allow tight closure.  Lay ti leaves, bamboo leaves (soaked) or banana leaves in bottom.  Rub salt and liquid smoke all over meat.  Cover with more leaves and close well with the foil.  Bake in 325 degree oven for 5-6 hours or until tender.  Remove and shred as above.  

  This is a delicious Chinese red roast pork that you see hanging in the windows of Chinatown, dripping with juices and ready to cut. The ingredients are simple and once you taste it, you will never need to buy this expensive meat. This recipe has been made by generations of Chinese and this is my mother's version.  

 Ingredients:

6-8 lbs boneless pork butt

1 T coarse salt

2 cups sugar 

2 square cakes of nam yue (fermented soy bean in red rice and wine)  https://amzn.to/3oSB2Vd

1/4 c Chinese wine (or any kind of hard liquor)

1 T Chinese 5 spice : (How To Make 5 Spice): https://youtu.be/1LWV4e_svu0 

1/8 t red food color 

1/4 c minced garlic 

Directions:

Slice pork butt into 1 1/2" slices. Turn, then slice into 1 1/2" strips.  Place meat into a very large bowl and add salt, sugar, nam yue, wine, 5 spice, food color and garlic. Mix well and place into 1 gallon sealable bags. Flatten the  bags to freeze. Place one bag in the refrigerator and marinate for 2-5 days. Line a half sheet pan or raised cookie sheet with foil. Place a cake rack on foil and evenly place marinated meat on rack. Place a 9x13 "pan with one quart of water on bottom shelf of oven. Preheat oven to 350 degrees and put char siu on middle or top shelf. Bake for 30 minutes, remove, baste, turn pieces and baste again. Return to oven for 15 minutes. Repeat process 2 more times. Slice finished char siu and save extra pieces by wrapping in plastic wrap and putting into a sealable plastic bag. Take out individual pieces and thaw as needed.