3 lbs. Pork shoulder
1 T Black pepper
1 T Kosher Salt
3 ea Chopped Jalapeno
1 bu Chopped cilantro
¼ cup Chopped garlic
2 ½ cups California Jasmine Rice
5 ¼ cups Water
1 cup Diced fresh pineapple
½ cup Toasted coconut flakes
¼ cup Sliced green onions
¼ cup Chopped cilantro
1 head Napa Cabbage, washed and blanched
Kalua Pork with Aloha Rice
INGREDIENTS:
DIRECTIONS: FOR THE PORKPre-heat the oven to 275 degrees.
- Place a 20 inch by 20 inch piece of foil on a flat surface, then place a piece of plastic wrap the same size on top.
- Next, place pork shoulder in the center of the plastic wrap.
- Sprinkle with salt and pepper and rub into the meat a touch.
- Next, add the jalapeno, cilantro, and garlic, incorporating on the surface of the pork shoulder.
- Gather the sides of the foil and fully enclose the pork.
- Cook in the oven for approximately four to five hours or until the pork shoulder is soft and pulls apart easily.
- Pull apart the pork into bite-sized pieces.
- Turn oven off and allow the pork to stay warm in the oven while the rice is being completed.
FOR THE RICE
- Place rice and water in a pot on high.
- Add a pinch of salt in the water. Bring to a boil then lower to simmer cooking for approximately 15 minutes.
- Prepare the rice during the last 30 minutes of the cooking process for the pork as to have the rice and the pork ready at the same time.
- Once the rice is fully cooked, remove from heat and you are ready to serve, fluff the rice with a fork.
- Place the rice in a mixing bowl with the pineapple, coconut, cilantro, and green onions, tossing until all ingredients are fully incorporated.
FOR THE CABBAGE
- Cut the cabbage in julienne strips crossways.
- Then place the cabbage in a mixing bowl with the pork incorporating the two together. Once combined you are ready to serve.
Once the ingredients are on the plate, I like to sprinkle the dish with Alaea Sea Salt with adds a touch of earthiness to the dish. Alaea Hawaiian Sea Salt contains a small amount of harvested reddish Hawaiian Volcanic clay (‘Alae) which enriches the sea salt with Iron-Oxide. Garnish with sprigs of cilantro for an elegant touch.
