Excellent Kalua Pork. Thanks for the recipe Mei. I chose this recipe over others because it called for ginger, worcestershire, and some soy sauce vs. just salt and liquid smoke, which I feel flavored the roast much better.
I also used medium grain Hawaiian Alaea Sea Salt. If you do use a granule salt, like I did, whether it be Kosher or Hawaiian, assure that you first crush it with a mortar and pestle, and cut the salt back if you don't like your meat very salty.
I also served the pork over a bed of the steamed cabbage leaves just as it was served to us at "Feast at Lele" Luau in Maui last month. I would recommend this for two reasons. First, this is a lot of pork and since there were lots of left over’s, I wanted my cabbage steamed fresh when eating it again, not soggy as it would be when you reheat it with the cabbage mixed in. Second, I also added Mexican spices,(Chili powder, cumin, garlic powder, onion powder, cayenne pepper. etc..), and made some delicious shredded
pork tacos for lunch one day.
I will be making this recipe again many times in the future.
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Excellent Kalua Pork. Thanks for the recipe Mei. I chose this recipe over others because it...