He ladies and gentlemen on this great Sunday the 1st of September when we are all back in offices or school or University i thought we could all do with a nice mental image of a far away land yes we are going to ...
HAWAII
The cuisine of Hawaii incorporates five distinct food styles that reflect the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii (300 AD-1778), Polynesian voyagers brought plants and animals to the islands. The Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and ballers, who introduced their own foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish salmon lomilomi.
Pineapple and sugarcane plantations grew, so did the demand for labor, bringing many immigrant groups to the Islands between 1850 and 1930. Immigrant workers from China, Korea, Japan, Philippines, Puerto Rico and Portugal arrived in Hawaii, introducing their new foods and influencing the region. The introduction of new ethnic foods, such as Chinese char siu bao (manapua), Portuguese sweet bread and malasadas, and the Japanese Bento, combined with the existing indigenous, European, and American foods in the plantation work environments and in the local communities.
Hawaiian Calua Pork Recipe
Prep Time: 20 minutes
Cook Time: 18 hours
Yield: it serves many
Ingredients:
4 to 6 pounds boneless pork butt roast
1 1/2 tablespoons Hawaiian Sea Salt
1/4 cup water
** Hawaiian Sea Salt can be found at most gourmet or local Asian markets or ordered online (Hawaiian Alea Sea Salt). Coarse kosher or sea salt can be replaced.
Instructions:
Rinse and pat pork roast dry with paper towels. Place in a large baking dish and then pierce the pork several times over (this will help the flavors absorb into the meat).
Rub the pork with the Hawaiian Sea Salt until completely covered. Use more salt if necessary to cover pork as it is important to completely cover the pork with the salt rub to help seal in the juices while cooking.
Smoker and Crock Pot (Slow Cooker) Cooking Method:
Smoking Stage:
Smoke time: 4 to 6 hours
Cooking Tip: For best timing results, I recommend starting the smoking process in the late afternoon or early evening and then transferring to your crock pot at late night, before going to bed. The pork will be made in time for the next day's dinner.
Preheat Smoker Grill to 170 degrees F. Cooking at a low temperature will make the wood smoke more.
Place the salt-rubbed pork butt roast, uncovered, in a roasting pan. Place in the preheated smoker and close the lid.
Smoke the pork about 1 hour for every pound of meat or smoke overnight. As the smoke is penetrating the pork during the Smoking Stage, it will build up a pink smoke ring around the outer edges of the pork.
Crock Pot CookingCrock Pot Stage - To finish cooking the pork:
Crock Pot Cook time - Low heat - 12 to 18 hours
Preheat crock pot / slow cooker.
Place the already smoked pork in the preheated crock pot. Pour in 1/4 cup of water and cover the top of the crockpot with aluminum foil to help create extra steam. Then place the crock pot lid on top of the aluminum foil.
Cook on the low temperature setting for approximately 12 to 18 hours. The low heat of the crock pot will help break down the meat tissues to tenderize the meat while cooking. The pork is done when it is juicy and falls apart.
Remove from the crock pot and place on a cutting board. Using a fork, shred the pork into small pieces (allowing the fat and juices to mix with the meat for even consistency and flavor).
I think that looks delicious dont you think as always have a chilled day from the Viking.
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