Kelly Boy & Leolani DeLimas Lu Pulu

Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers.  Lu pulu is made with taro or luau leaves, beef brisket and coconut milk.  This is one of my new favorite comfort dishes.

Prep Time: 15 | Cook Time: 5-8 hours in slow cooker | Ready In: 5-8 hours (slow cooker)

Ingredients:

• 4 lbs. fresh beef brisket or corned beef brisket
• 1 large sweet onion
• 2 bags luau leaf
• 2 - 12 ounce coconut milk
• 3 ti leaves

Cooking Process:

In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.

Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.

For more hawaiian recipes visit here@ Hawaiian Beef Recipes

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Crockpot Kalua Pork (Pulled Pork) Recipe

The crockpot is the perfect method for making juicy, succulent kalua  pig or kalua pork.

Prep Time: 5 | Cook Time: 16-20 hours | Ready In: 16-20 hours

Ingredients:

1 (6 pound) pork butt (or shoulder) roast
1 ½ Tablespoons Hawaiian Sea Salt….(we used Kosher salt)
1 Tablespoon liquid smoke flavoring

Cooking Process:

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in slow cooker.  Cover and cook on Low for 16 to 20 hours, turning once during cooking time.  Remove meat from slow cooker and shred, adding drippings as needed to moisturize.

Find more delicious Recipes@ Crockpot Kalua Pork Recipes

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Gordon Lum's Island Spare Ribs w/Black Bean Sauce

Gordon Lum comes from the family that created Lum's char siu sauce which is still sold worldwide in stores.  We met Gordon through Popo June Tong who was also a guest on our Cooking Hawaiian Style TV show.  Gordon's spare ribs with black bean sauce is made the old, traditional way with lots of love.

Ingredients:

3.25 lbs. island spare ribs cut into bite sized pieces

Black Bean Sauce:

• 4 Tbsp salted black beans
• 3 cloves garlic
• 4 tsp oyster sauce
• 4 tsp liquor (whiskey, sake, sherry, etc.)
• 4 tsp vegetable oil
• 2 tsp Hawaiian salt
• 1 tsp sugar
• 4 Tbsp corn starch
• 1 stalk green onions

Cooking Process:

Rinse the spareribs to remove bone chips etc. then drain.  Rinse the salted black beans, hand squeeze to remove water and rough chop. Peel and finely chop the garlic. Thinly slice the green onions.  Combine the Black Bean Sauce ingredients into a bowl and mix.  Add the island spareribs to the bowl and mix. If possible, line or layer  the spareribs against the sides of the bowl.  

Add water to the steamer and heat. When the water boils, place the bowl of spareribs into the steamer and steam for 1 hour.  Remove the bowl from the steamer. Some of the steam will have collected in the bowl as a liquid. Stir and a gravy will develop. Serve with rice.

Tip:  “Island” spareribs are what you will normally find in Chinatown.  Ask the butcher to cut the spareribs with a bandsaw rather than chopping it with a cleaver; there will be less shattered bones to deal with. “Mainland” spareribs are what you would find at supermarkets, Costco or Sam’s Club and can also be used.

More checkout here for@ Hwaiian Pork Recipes

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