Kalua Pork with Pineapple Rice

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 4 to 6 servings
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Kalua Pork:

2 pounds pork shoulder, cut into about 4-inch chunks

2 tablespoons kosher salt 

1/2 teaspoon ground chipotle 

1 1/2 sweet onions, cut into chunks 

1 jalapeno, seeded and chopped 

1/2 pineapple, cut into chunks 

Pineapple Rice:

1 cup jasmine rice

1 cup diced Spam 

1/2 cup diced sweet onions

1 cup diced pineapple 

1 1/2 tablespoons rice wine vinegar 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Unagi Sauce:

3/4 cup mirin

1/4 cup sake 

1/2 cup sugar 

3/4 cup soy sauce 

3/4 cup mayonnaise


Chopped green onions

Toasted black sesame seeds


Special equipment:
a pressure cooker
  1. For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes.
  2. For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes.
  3. In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes.
  4. Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
  5. For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise.
  6. To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds.