Kalua Pork - Hawaiian Mix Plate Tribute
|Pork shoulder||4 Pound|
|Hawaiian sea salt||1⁄2 Teaspoon (Hawaiian Alaea sea salt)|
|Liquid smoke||2 Tablespoon (more or less as needed)|
|For the mac salad|
|Grated carrot||2 Teaspoon|
|Celery||1 Teaspoon, chopped|
|Onion||1 Teaspoon, chopped|
|Crab meat||1 1⁄2 Ounce, chopped|
|Shrimps||1 1⁄2 Ounce, chopped (Salad shrimp used)|
|Elbow macaroni||6 Ounce (Cooked)|
|Mayo||1 Cup (16 tbs)|
|Dashi powder||1⁄8 Teaspoon|
|For the collard greens|
|Collard greens||1 Bunch (100 gm), wash and rinse, remove the thick stem, then cut into bite size pieces|
|Smoky bacon||3 Medium, cut into 1/2-inch pieces|
|Onion||1 Medium, diced|
|Sake||1 Tablespoon (as required)|
1. Take the banana leaves out of the package and wipe them clean.
2. In a pot of boiling water cook elbow macaroni and set aside.
3. In a large mixing bowl take a 4 pound pork shoulder and score criss-cross patterns on the fat layer so that the seasonings penetrate well into the meat.
4. Sprinkle all the sides of the pork with the liquid smoke and gently massage it in. Follow that by seasoning with the salt and rubbing it in.
5. To prepare the slow cooker, simply line the slow cooker with the leaves, then put into it the pork with the fat side up. Cover with another layer of banana leaf and place the crock pot cover over top.
6. Put the setting on low and cook for 12 hours.
7. While we wait, take a bowl to prepare a salad by combining grated carrots, onion, celery, crab meat, salad shrimps and the cooked elbow macaroni. Add mayo, salt & pepper, dashi powder, mirin and sugar. Mix until well combined. Cover with a kitchen wrap and refrigerate for at least an hour or overnight.
8. In a large pot on medium heat, add the sliced bacon and cooked until you render out some of that fat. Add the onion and continue cooking till they start to go translucent.
9. Deglaze the pot with a few splashes of sake and toss in the collard greens. Mix to combine, cover and let it cook for about 15 to 20 minutes or until tender.
10. After 12 hours when the pork is done, take off the cover and gently remove the leaves on top. use a big mesh strainer to gently take out the pork to settle leaving the liquid in the pot.
11. Remove the banana leaves and pour out the liquid into a container. Let the liquid stand until the fat separates and then skim it off.
12. When the pork is cold enough to handle, simple take two forks and shred the meat using them.
13. In a container put the shredded meat and pour in the juices that were set aside.
14. On a banana leaf spoon small portions of the steamed rice, the collard greens and the kalua pork and lay them in a line one after the other.
15. Wrap it up with the banana leaf and tie the package up with a leaf.
2. A package of Banana leaves - to line the slow cooker.
3. A big mesh strainer - to strain out the cooked pork to settle