Hawaiian Pulled Pork Sandwich

Hawaiian Pulled Pork Sandwich
This Sandwich Is Made With Our Hawaiian Kalua Pork Recipe!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 8 hours

 

Ingredients
Kalua Pork, recipe post May 2015
1 bag shredded slaw mix
2 cups bean sprouts
1/4 cup green onions, sliced
6-8 buns
6-8 slices fresh pineapple
juice of 1 lime
1 tbsp rice wine vinegar
2 tbsp mirin
1/2 tsp sesame oil
2 tsp sugar

Hoisin BBQ Sauce
Ingredients
1/3 cup Hoisin sauce
1/2 cup ketchup
1/3 cup sweet red chili sauce
1/3 cup brown sugar
1/4 tsp sesame oil
1 tbsp mirin
1/4 tsp ginger, grated
juice of 1 lime
1/2 tsp white wine vinegar

Cooking Tools
Medium mixing bowl
Small sauce pan
Grill pan

Serve With Some Sweet Potato Fries!

Directions
In a mixing bowl, add; juice of 1 lime, rice wine vinegar, mirin, sesame oil and sugar.  Whisk until sugar has dissolved. Add shredded slaw mix, bean sprouts, green onions and toss & set aside.  Grill pineapple slices on grill pan on high heat and sear on both sides, set aside.
In a small sauce pan on a low simmer, add all the ingredients for the Hoisin BBQ Sauce.  Cook sauce for 10 minutes until bubbly.
Assemble the Hawaiian Pulled Pork Sandwiches with a layer of Kalua Pork, spoon Hoisin BBQ Sauce on top.  Layer of slaw mix and top with grilled pineapple and spoon more of the Hoisin BBQ Sauce on top the grilled pineapple.
Serves 6-8

Hawaiian Kalua Pork

 Cook's Note: The Kalua Pork can be made a day in advance, just remove pork from the banana leaves and completely cool before placing in the refrigerator until ready to use.  Just reheat before using the pork for the Hawaiian Pulled Pork Sandwiches!

Hawaiian Loco Moco

Hawaiian Loco Moco
An Authentic Taste Of The Islands!
Difficulty: Easy

A Lunch Time Favorite!

Ingredients
Hot cooked Japanese Rice
Burgers:
1 pound ground beef (80/20 blend)
1/4 cup diced Maui onion or sweet onion
salt
pepper
Canola oil
Gravy:
2 tbsp unsalted butter
2 cups cremini mushrooms or button mushrooms, sliced
3/4 cup Maui onion or sweet onion, sliced
1 1/2 cups low-sodium beef broth
1 tsp Worcestershire sauce
1 tbsp cornstarch/ 2 tbsp water
1 clove garlic, minced
salt
pepper
Eggs:
Canola oil
4 large eggs
2 to 3 tbsp chopped fresh flat-leaf parsley, for garnish (optional)

Directions
For The Burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
For The Gravy:
Add the butter to the pan with the drippings. Sauté the garlic, mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
In a separate bowl, mix the cornstarch with 2 tbsp of water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
For The Eggs:
Add some canola oil to a nonstick sauté pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
To serve: Place the cooked rice on a plate, place the burgers on top, then the mushroom gravy and finally the egg. Garnish with parsley.
Serves 4