Recipe courtesy of Umekes Fishmarket Bar & Grill

Heartbreaker

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  • Level: Advanced
  • Total: 37 hr 50 min (includes cooking, smoking and marinating)
  • Active: 1 hr 40 min
  • Yield: 4 servings
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Ingredients

Lau Lau:

8 large taro leaves

1 1/2 pounds pork shoulder, diced into 2-inch cubes 

8 ounces pork fat or lard

1 ounce Hawaiian salt or rock salt

Smoked Pork:

1 cup shoyu sauce

1 cup sugar

2 tablespoons ground ginger

2 tablespoons ground fresh garlic

2 pounds pork butt

Fried Rice:

Oil, for frying

2 ounces Portuguese sausage 

2 ounces smoked pork meat 

4 ounces green cabbage, shredded 

2 ounces carrots, shredded 

2 ounces red onion, julienned 

1 ounce green onion 

4 cups cooked and cooled brown rice

1/2 cup soy sauce

1/4 cup oyster sauce 

Brown Gravy:

6 tablespoons butter

6 tablespoons all-purpose flour 

4 cups beef stock 

Tempura Batter:

1 1/4 pounds all-purpose flour

8 ounces cornstarch 

1/4 cup kosher salt or 3 1/2 tablespoons iodized salt

1/2 cup all-purpose flour, for dredging

Panko breadcrumbs, for breading

Vegetable oil, for deep-frying

4 poached eggs, cooled 

Sliced green onions, for garnish

Directions

  1. For the lau lau: Stack 2 taro leaves and place about 5 ounces of the pork shoulder and 1 ounce of the pork fat in the center. Sprinkle with a quarter of the Hawaiian salt. Fold the sides inwards, roll tight like a burrito and wrap in foil. Repeat.
  2. Steam the lau lau for 5 to 6 hours. Let cool.
  3. For the smoked pork: Combine the shoyu sauce, sugar, grated ginger and garlic in a mixing bowl. Marinate the pork meat in the sauce for 24 hours in the refrigerator. Put the meat into a smoker for 4 to 6 hours until firm or until the meat temperature is 165 degrees F. 
  4. Cut the pork butt into 1-inch-wide strips, the length of the pork butt. Fry the pork separately in a pan and then incorporate into the fried rice.
  5. For the fried rice: Slick a large sauté pan with oil and heat over high heat. Add the Portuguese sausage and smoked meat and cook for 2 minutes. Add the cabbage, carrots, red onions and green onions; cook for another 2 to 3 minutes. Add the rice, soy sauce and oyster sauce; cook 5 minutes more. Remove from the heat.
  6. For the brown gravy: Add the butter and flour to a medium pot over medium-high heat; cook for 5 minutes. Slowly stir in the beef stock and bring to a boil. Remove from the heat.
  7. For the tempura batter: Sift the flour and cornstarch into a bowl and mix in the salt. Slowly whisk in 5 cups of ice water. If the batter becomes lumpy, use a strainer to get rid of the lumps. Set aside about 2 cups of batter for the tempura-poached egg.
  8. To fry the lau lau: Dredge the lau lau in the flour and dip in the tempura batter. Next, roll them in the panko, pressing to thoroughly coat. In a deep-fryer, cook the battered lau lau until golden brown, about 5 minutes.
  9. To assemble: Dredge the poached eggs in flour and dip in the reserved tempura batter. Deep-fry the eggs for 2 to 3 minutes.
  10. Scoop the fried rice into four bowls and top with a lau lau. Ladle gravy over, then set an egg on top and garnish with green onions. 

Cook’s Note

When making the fried rice, make sure the pan is very hot. The oil should almost be at its smoking point.