Chef:

Jenny
Jenny

Instant vacation! This classic luau plate is everything you need to be transported to the balmy Hawaiian Islands. Chili Pepper Water bring the piquant heat while a traditional (and glorious) Lava Flow bring the sweet side and tiny umbrella vibes. The perfect menu for a party of any size, join us tonight!

Recipe

Generous and flexible, this recipe embodies the Aloha spirit. Serve with classic sides or create mouthwatering sandwiches, tacos, and hash. Banana leaves make a subtle but important flavor addition. Enjoy on its own or with all the classic island sides.

Ingredients:

  • 4-5 pound pork butt or shoulder roast
  • 1 tablespoon Hawaiian sea salt
  • 2 tablespoons liquid smoke
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1-2 banana leaves
  • 1 cup water
  • 2 tablespoons vegetable oil

Instructions:

  1. Preheat oven to 325Ā°F.
  2. In a small bowl, mix together the salt, liquid smoke, garlic, soy sauce, brown sugar, ginger, and black pepper to create a spice rub.
  3. Rub the spice mixture all over the pork roast, making sure to get into any crevices.
  4. Heat the vegetable oil in a large Dutch oven or roasting pan over medium-high heat.
  5. Sear the pork roast on all sides until browned, about 3-4 minutes per side.
  6. If using banana leaves, place them in the bottom of the pan.
  7. Place the seared pork roast on top of the banana leaves.
  8. Pour 1 cup of water into the pan.
  9. Cover the pan tightly with foil, making sure to seal the edges.
  10. Place the pan in the oven and cook for 4-5 hours, or until the pork is very tender and falls apart easily.
  11. Remove the pan from the oven and let the pork rest for 10-15 minutes.
  12. Remove the foil and banana leaves (if using) from the pan.
  13. Shred the pork with two forks, discarding any excess fat.

Chili Peppah Water

An island staple, this vinegar based condiment is good on everything, but especially kalua pork.

IngredientsĀ 

  • 8 ounces water
  • 2 ounces white vinegar
  • 1 teaspoon Sea Salt
  • 6-12 Birdseye Chilis sliced (or Hawaiian Chilis if available)
  • 2 cloves garlic sliced
  • 2-3 fresh ginger slices
  • Splash Worcestershire Sauce

Instructions

  1. Add the ingredients to a small pan and bring to a quick boil. Reduce the heat immediately and let it simmer for 5 minutes. Remove from heat, cool, then transfer to a sterilized bottle.
  2. Use as needed. The longer it sits, the more the peppers and other flavors will infuse the water/vinegar mixture.

Classic Lava Flow

The fastest (and most fun!) way to get into a vacation state of mind. Delicious in both alcoholic and non-alcoholic versions, this nostalgic Hawaiian classic is always a hit. This updated version includes a splash of lime for brightness and dark rum for depth.

Ingredients:

  • 1 cup fresh or frozen strawberries
  • 1 ripe banana
  • 2 oz coconut cream
  • 2 oz pineapple juice
  • 2 oz white rum
  • 1 oz dark rum
  • 1/2 oz lime juice
  • 1 cup ice
  • Pineapple wedges and strawberries for garnish

Instructions:

  1. In a blender, blend the fresh or frozen strawberries and ripe banana until smooth.
  2. Pour the strawberry-banana mixture into the bottom of a tall glass, filling it about 1/3 of the way.
  3. Rinse out the blender and add the coconut cream, pineapple juice, white rum, dark rum, lime juice, and ice. Blend until smooth.
  4. Carefully pour the blended mixture over the strawberry-banana mixture in the glass, filling it almost to the top.
  5. Garnish with pineapple wedges and strawberries.
  6. Serve in a festive glass with a straw and tiny umbrella. Enjoy!

Notes: For a non-alcoholic version, simply omit the white and dark rum and increase the amount of pineapple juice and coconut cream to compensate. To make the drink more visually appealing, you can pour the blended mixture slowly over the back of a spoon to create a “lava flow” effect.