Kalua Pork with Pineapple Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 887
- Total Fat
- 50
- Saturated Fat
- 13
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 32
- Cholesterol
- 119
- Sodium
- 2034
- Total: 1 hr 15 min
- Active: 1 hr 15 min
Ingredients
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
Toppings:
Chopped green onions
Toasted black sesame seeds
Directions
Special equipment:
a pressure cooker- 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.
- 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.
- 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.
- Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
- 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.
- 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.