Kalua Pork

Kalua Pork

 Deciding About Kulua Pork!

If you’re wanting Kalua Pig, I guess it’s a real simple process of elimination and mathematics.  If you don’t have a Louau to go to, number one, or if you don’t have an underground oven or even want to deal with digging a fire pit or making a temporary cinder block oven, or if you don’t even have an entire Pig to roast, here’ is a Slow Cooker alternative solution for Kalua Pork instead.  And, if you haven’t had this at your Thanksgiving Dinner, YOU ARE MISSING OUT!

Kalua Pork Ingredients:

1 Pork Roast, Shoulder or Rump
1 tbsp Liquid Smoke
Sea Salt (Kosher or Margarita Salt is fine, Hawaiian Sea Salt is the best)

Tenderize your Kalua Pork Roast with a Skewer, Fork or Needling Device.  Then Rub Liquid Smoke over entire Roast and then salt all sides as well.  Put in Crock-pot and Cover.  Roast on the Low setting for 15 hours.  Then fork pull the meat apart on a separate plate and add Crock-pot Juice as needed to moisturize.  Serve with Rice!

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu Ingredients:

2  Boneless Chicken BreastsCoco Lopez
1 slice of Ham
1 Slice of Fresh Pineapple
1 Slice of Swiss Cheese

1/2 cup Seasoned Bread Crumbs
1/4 inch Oil in the pan for Cooking

Hawaiian Hollandaise Sauce:

4 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tbsp Coconut Cream (Coco Lopez)
Pinch salt

In a hot pan set on medium heat, poor 1/4 inch of cooking oil.  Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket.  Then cut the Pineapple, Ham and Cheese (filling), diagonally,  then stack them all together and insert them into the Chicken Pocket, Small point first.  Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes.  Thin flip over and repeat.  Be sure that the chicken is cooked all the way through before serving.