Kalua Pork - Tiki Drinks and Food

K Krakatowa Member Baltimore Joined: May 16, 2006 Posts: 67	K Krakatowa Posted posted on Wed, Jul 11, 2007 9:17 AM On 2007-02-04 14:10, Cammo wrote: Salt is salt. Don't sweat the details, V. I whole heartily disagree with this statement. There are considerable differences in salt flavors, textures, and the various layers they can add to a dish. When I make Pua 'a Kalua, or any other dish for that matter, I take the salt into consideration. I have found that sea salt is perhaps the best choice. Avoid Kosher salt (Yellow of Prussiate is often added) and never use table salt! If you really want to up the ante, you can use Fleur de Sel from France... the best salt in the world as far as taste and mouth feel. There are some Hawaiian salts out there, various hues and textures, but for my money... I just use Trader Joe's Sea Salt. Good, clean, nice texture, and cheap. I'll see if I can dig up my recipe for Pua 'a Kalua, I'm still unpacking from the move (almost a year now).

On 2007-02-04 14:10, Cammo wrote:
Salt is salt. Don't sweat the details, V.

I whole heartily disagree with this statement. There are considerable differences in salt flavors, textures, and the various layers they can add to a dish. When I make Pua 'a Kalua, or any other dish for that matter, I take the salt into consideration. I have found that sea salt is perhaps the best choice. Avoid Kosher salt (Yellow of Prussiate is often added) and never use table salt! If you really want to up the ante, you can use Fleur de Sel from France... the best salt in the world as far as taste and mouth feel. There are some Hawaiian salts out there, various hues and textures, but for my money... I just use Trader Joe's Sea Salt. Good, clean, nice texture, and cheap.

I'll see if I can dig up my recipe for Pua 'a Kalua, I'm still unpacking from the move (almost a year now).

Post #317898 by Krakatowa on Wed, Jul 11, 2007 9:17 AM