Kalua Cabbage & Lomi Salmon

Guess what this hawaii girl is making kalua pig and lomi salmon right in my own Seattle kitchen. Most of you all know that kalua pig is traditionally done with a whole pig cooked in an underground oven (imu). Traditionally in Hawaii, kalua pig is served and is the main highlight of a luau. Locals and tourists alike, if you have never been to a luau I highly recommend that you do so. It is a great and wonderful experience like no other.
My recipe to follow will show you how it is possible to have the same great tasting kalua pig right in your own home.
Now, we can not have a kalua pig recipe that does not be accompanied by lomi salmon. Who can eat kalua without THAT? So, I will then give you a simple recipe on how lomi can be made as well.
These recipes are really not hard work at all but you will need some time because you will need to have the oven on for at least 5 hours. I suggest for the busy working people to maybe start it in the early afternoon, be done by bedtime and come home to enjoy it after work.

Kalua Pig

4-6 lbs. pork butt (bone in is okay)

2 ½-3 tablespoons of hawaiian salt

*I used half Nori’s salt and half alaea
(**I can not live with out these salts...I use the Nori's for everything....only available in hilo)

2 tbsp. Wright’s liquid smoke

Banana leaves (in Seattle found fresh at HMART in Federal way)

Foil

Big roasting pan

4 cups waters

Kitchen twine/string



• Make several long cuts along the roast (fat side up)

• Rub the whole pork butt with Hawaiian salt and liquid smoke

• Wrap the pork in banana leaves, securing with string

• Place in roasting pan, pour in 4 cups of water

• Cover tightly with foil

• Roast in 350 oven for 5 hours

• Make sure it’s fork tender by just sticking in the fork

• Unwrap, discard the banana leaves, shred with 2 forks in juices of bottom of pan

** I taste it at this point to make sure it’s tasty, if not add a little more salt or liquid smoke if needed. Cover back up with foil and cook another ½ hour.



READY TO DIG IN! ENJOY!


Leftovers KALUA PIG & CABBAGE

• In a wok saute heat 1 tablespoon oil  
• add 2 cups leftover kalua
• chop up a whole head of cabbage
• stir fry until desired softness
• add pepper and little soy sauce

LOMI SALMON

8 oz. salted salmon, shredded or chopped in small little cubes
**If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.
 
1 stalk green onions, chopped fine
1 medium maui onion or sweet onion, chopped
6-8 roma tomatoes, cubed
a sprinkle of hawaiian salt
 
 
Mix ingredients together and add 4-6 cubed ice and chill until ready to "KAU KAU" (EAT)!
 

Hawaii Style Fried Rice Variations

Fried rice in Hawaii is traditionally  is a creative dish to mix in all your left overs with some good flavor. Fried rice has so many different variations and creative ingredients to add. Below are two variations that I have created.  We always have bbq's in our home so I always take a few leftovers and throw them in the freezer keeping fried rice in mind. When you are grilling just put a piece of each( steak, chicken thigh, etc.) in small freezer ziploc bags for creating your own variations of Hawaii style fried rice..ENJOY!!!

Caroline’s Fried Rice-1

 

4-5 cups day old rice
2-3 pieces of bacon -chopped
½-1 whole Portuguese sausage- small chunks
2-3 pieces of Chinese sausage (only when I use to make musubi)
2-3 red hotdogs (gotta be the original RED HAWAII KINE!)

 

Leftover from the freezer (chopped teriyaki meat, steak, kalbi, char sui chicken, or teri chicken)
** make sure to use at least one of these meats to go with the hotdog and p.sausage at the least and not all at once at the most I use 5.

1 c. peas
½ c chopped green onion
¼ c diced onion
2 eggs- scrambled
Optional- shredded Takuwan(yellow pickled daikon)

 

 

For FLAVA:
Shoyu

Sesame oil

Maui oriental style dressing or NOH packet for fried rice

**(das MY secret so I not giving out the EXACT AMOUNT)
Oyster sauce
Pepper
Sometimes Mirin

 

**I DON’T MEASURE USUALLY, I’M THE TYPE THAT JUST EYEBALLS AND TASTES)

 

**ONLY USE MIRIN IF USING Noh packet

 

 

 

Cook:
First bacon- (don’t drain the oil from bacon)
Meats
Onions
Rice
Flavors
Egg
Peas
Green onion
Pepper
(Garnish with the takuwan)

 

 

 

**I make fried rice omelets and I use fried rice for spam musubi

 

**This is just one of the variations but I think it’s the best especially when you figure out the measurements

Fried Rice Variation-2

5 cups rice
1 stick portuguese sausage
2 egg scrambled

1 bunch green onion                                                          
1/4 onion
1/4 stick kamaboko
1/2 c. bean sprouts chopped
1/2 c. peas

Left overs from freezer are:
1 thigh char siu chicken
1 thigh teriyaki chicken
1 piece steak
1 c. kalua pig

 

Seasonings:
Maui dressing
shoyu
pepper

sesame oil
 

Oyster sauce

portuguese sausage then onions

all meats

add in oyster sauce, maui dressing, sesame oil

I just mix in the egg but you can scramble in a seperate pan first.

Directions:

1. add little vegtable oil in pan/wok
2. fry portuguese sausage
3. add onions, fry until translucent
4. add all other meat
5. add kamaboko(fish cake)
6. add rice
7. add sesonings, fluff all ingredients together with two big spoons being careful not to smash the rice
8. add eggs
9. mix well
10. add peas and green onions

**at this point add peeper to taste and a little more of other flavors as desired

FURIKAKE TERIYAKI SALMON

This recipe was brought to my attention by one of my very good friends on Maui. I have been making it ever since and of course added my own touch. There are a few fancy restaurants in the islands that prepare this dish or very similar. It is so much cheaper to make it at home for your family and to me taste a whole lot better. Instead of using yoshida’s sauce which is very commonly sold in many grocery stores, even in Washington you can make a simple teriyaki marinade if you prefer. I like to use the yoshida’s because it seems that it goes well with the salmon. I know that once you prepare this dish for you or your family you will be craving it and they will be begging for more.

FURIKAKE SALMON

• Slab/ filets of fresh salmon

• A thumb of grated ginger

• Yoshida’s original marinade/your own teriyaki sauce

• Furikake

• Mayonnaise

• Wasabi paste

1. put salmon in a 13x9 baking glass pan (skin side up)

2. pour over yoshida’s sauce until it covers completely ( you can dilute with a little water if preferred 1/8-1/4 cup, add ginger

3. marinade for 1-3 hours (not overnight, no longer than 3 hours)

4. preheat oven to 350 degrees

5. pour out some of the marinade to expose ½ way down of thickness of fish

6. sprinkle with furikake

7. bake for 45 minutes to 1 hour, depending on fish size and doneness of fish (check middle of filet for doneness)

8. mix wasabi paste with mayo according to your taste of heat (slightly green in color is perfect)

9. drizzle over filet or dip

BI BIM BAP

I came up with these Korean recipes from watching a few different shows and by reading several different recipes. On Sunday’s we try to be creative and make new dishes that we never tried before. The new Bi Bim Bap recipe has a slight Japanese flare to it. Bi Bim Bap takes a while to prepare some of the ingredients, but not hard at all. You may even get addicted to this dish so be very aware.


I use my family as “guinea pigs”. Kyle has been requesting Korean cuisine ever since I took him to some local restaurants and turned him on to varieties of Korean appetizers otherwise known as banchan as well as a few main dishes.

If you are ever in Seattle they have a great place in Federal Way called Tofu house that is very affordable and a few different restaurants where you can cook right on a grill in the middle of your own table. These types tend of restaurants tend to get pricey but well worth it if you want to really take your time and enjoy good company.

 Another variation or tip:dolsot bibimbap is basically the same thing but served in a hot stone pot that crisp the rice...very good!    Bibimbap meanings & variations

BI BIM BAP

3-4 lbs. thinly sliced rib eye meat

1 cup soy

½ c. brown sugar

½ c. white sugar

4-5 chopped garlic

2 tbsp. kadoya sesame oil (the best and the only one I use)

1 bunched chopped green onion

1 thumb garlic



**mix all and marinade overnight or 8 hours

**make sure to mix ½ way through marinating process

1 bunch watercress (I like a lot so I use 2)

1 pkg. bean sprouts

1 small zucchini

1 small carrot

1 small pkg. sliced shitake mushrooms (soaked and chopped)

1 pkg. shredded nori flakes

4-5 cups prepared rice

4-5 sunny side eggs

Kim chee

Kochujung sauce (nice korean lady in the store told me this was a good one, others are made in China are not so good. She said to make sure you look when choosing)

3 cups cooked rice

Prepare watercress: wash, boil for 4 minutes, squeeze out excess water, cut into 2 inch length.
Prepare bean sprouts: boil in slightly salted hot water for 2 minutes, drain, cool. Mix in 1 tsp. sesame oil, 1tsp. sesame seeds.
Prepare zucchini: wash, slice, boil in slightly salted hot water for 1 minute, drain, cool, mix with 1 tsp. sesame oil, 1 tsp. sesame seeds.
Prepare carrots: wash, peel, grate or slice into match sticks, boil slightly salted hot water for 1-2 minutes, drain, cool, mix with 1 tsp. sesame seeds.


1. Cook/boil marinated meat (bulgogi) in a wok or sauté pan with all the marinated included. (you want to keep all the juices for an added sauce) OR you can bbq the meat on a grill (this will not give you as much juice and be a little drier).

2. ASSEMBLE: set out the 4 bowls and put half way full of rice. Arrange the vegetables on top of the rice in a circle. (a little pinch of each) Add the cooked beef as well. Top each bowl with an over easy egg, sprinkle with shredded nori. (if you have juice from the cooked meat drizzle on the top)



**add a little kochujang according to your spice level, mix everything in the bowl together. YUMMY!!!