FAMILY RECIPES

Kailua Pig In Slow Cooker

Kalua Pig

Not to be confused with the Kahlua liqueur - Kailua is an area in Hawaii.  Don't ask me why it is named thus, because I have no idea.  *** Edited. The actual name is Kalua pig *** 

The traditional method of slaughtering a pig, gutting it, dressing it with lava rocks, digging a pit in your backyard (filled with more lava rocks and some rich burning wood, such as Kiave (Kiawe), dressing the pig in yards of Ti Leaves and waiting a day or so before eating, might be too much for any family of four to handle.

In Hawaii we learned to make it in the oven and it tastes just as good.  After years of doing it in the oven, I decided to use my slow cooker and it tastes as good as ever with a lot less clean up and effort.

Things You'll Need:

• Pork Butt large enough to fit in your crockpot.  
• Hawaiian Rock Salt (or rock salt)
• Bottle of Liquid Smoke (choose your flavor)
• Hawaiian Chili Peppers (good luck with that if you live in the Mainland)
• 1/3 cup of water
• Aluminum Foil
• Slow Cooker 
• Cabbage (Optional)*

1. Rub the rock salt all over the pork pieces.
2. Pour 1/2 a bottle of liquid smoke all over the pork.
3. Add the water.
4. Add the Chili peppers
5. Line the lid with aluminum foil to prevent evaporation
6. Set the slow cooker to 8 hours before you go to work. 
7. Come home and eat or Grind! - Island style.

* After you season the pork, you can cover it with thickly cut cabbage and don't bother to slice it because it will shrink drastically after 8 hours of cooking, so the thicker the chunks, the better.  SKIP the water if using cabbage because the cabbage will release a lot of water on its own.

Once done, Shred the meat with two forks by pulling apart and mix it all in with the juices and the cabbage.

Since you live in the Mainland, forget the Chili Peppers unless you are lucky enough to find some.  I have used a couple of drops of liquid chili oil found at most Asian grocery stores.

If you don't have pork butt, you can use pork loin, picnic ham or whatever you have on hand.  After all, the entire pig is done this way when thrown into the pit (IMU).

In Hawaii homes we used to use pork butt because it was 0.98 lb.  and because dark meat is moist. (but really, it is because it is the lowest priced item - Moist is a bonus)

Mahalo for visiting and Aloha! 




SHOYU CHICKEN

Ingredients For Shoyu Chicken and Teriyaki Sauce

Yum! - The most important thing in this recipe is the sauce - Make 2 batches if you want to make a marinade for Teriyaki meat, chicken or pork to throw on the grill or broil for tomorrow night's dinner.  
 
The advantage of making this Teriyaki-style sauce at home is that it is simple and has no preservatives, thickeners or corn syrup. 
The ingredients and measurements are the same for both batches.  For the second batch you want to marinate your chosen meat in the refrigerator over night.

Fresh and Delicious

Ingredients:
1 package of chicken thighs
1/2 cup of Soy Sauce
1/2 cup of Water
1/3 cup of Brown Sugar
2 Sliced Green Onions (Scallions)
4 finely chopped Garlic Cloves
1 Crushed piece of fresh ginger root.
3 Tablespoons of White Rice Vinegar (or plain distilled Vinegar)

Mix everything and set aside. You should have 2 cups of liquid.

Instructions

Serve With Vegetables and Enjoy!

1. Remove skin from chicken thighs 
2. Layer thighs inside a slow-cooker.
3. Pour mixture on top.
4. Set to cook for 4 hours on high or 8 hours on low.
5. Serve over white rice when it is done.