Kalua Pork (or pig) is one of my favorite Hawaiian dishes. It’s a smokey, salty pulled pork dish served over white rice, with optional katsu sauce.¹ When I found out how you make it, I was stunned at how easy it is.² It takes a long time to cook, and there’s some work involved, but it requires no skilled labor, much less murdering a pig with a knife while sobbing. In fact, I thought it was some half-assed way to make it, but a friend who is very wise in the ways of Hawaiian cooking told me nope, that’s the way everyone makes it on the island.³ And after making it, I can honestly say it matches the one at my favorite Hawaiian restaurant. Kick ass!
Continue reading Single Guy Chef: Kalua Pork →

1. Thanks to Agent Doubledeuce for the tip. [↩]
2. But don’t worry, I’ll still explain it to you like you were held back a few times. [↩]
3. Not counting those supermen who actually dig a hole, add fire, and roast the whole pig all at once. [↩]