Kalua Pork Salad with Pineapple Salsa
Clayton Babas, Executive Chef, Guam Reef Hotel

1 lb kalua pork (see recipe below)
1/2 cup yellow onions, julienne
1/2 cup bell pepper, julienne
1/2 cup cabbage, shredded
1 tsp garlic, minced
1 tsp salad oil
4 pc lumpia wrapper (for bowl)
1 tsp soy sauce
1/2 tsp black pepper

Heat the oil in a frying pan over medium high heat. Add the garlic and sauté until lightly browned. Add the kalua pork and cook for 2 minutes. Add the remaining vegetables and sauté for an additional 2 minutes, or until the vegetables are cooked halfway. Add the soy sauce and black pepper. Remove from heat and place into lumpia wrapper bowls.

To make the pastry bowls, simply heat a large pot of vegetable oil to 350F. Place the wrapper in the oil and using a large ladle, press down in the center and fry until golden brown. Remove and drain on paper towels.

Pineapple Salsa

1/2 cup fresh pineapple, diced
1/4 cup yellow onion, minced
1/4 cup bell pepper, minced
1 tsp garlic, minced
1/2 tsp local chili pepper paste
1 Tbs granulated sugar
1/4 tsp salt

Combine all ingredients in a bowl and lightly toss to evenly mix. Adjust salt, sugar and chili pepper to taste. Cover and refrigerate for 4 hours or overnight, to allow flavors to fully develop.

Kalua Pork

1 piece pork butt
6 to 8 ti leaves
1 cup Hawaiian or rock salt
1 cup liquid smoke

Make 3 to 4 slices into the pork butt, about 2/3 of the way through. Generously coat with the liquid smoke. Sprinkle the rock salt onto the meat, making sure to get into the slices. Place 3 ti leaves onto the bottom of the baking dish. Cover the pork with the remaining leaves. Add water to the roasting pan to come up about 1 inch from the bottom. Tightly cover the roasting pan and place in a 350F oven for approximately 4 to 6 hours. The meat should shred easily when done. This item can be frozen and reheated when needed.

Yield: 4 Servings