Post #621538 by Bender_Rodriguez on Thu, Jan 19, 2012 10:49 AM

Sadly, once the drinks got flowing and the guests arrived, I didn't really take any photos of the food spread, but as far as the oven kalua pig, here ya go for anyone who wanted recipes!

Oven Kalua Pig with cabbage

-5 pounds pork butt (preferably Boston butt, since a whole shoulder takes a lot longer to cook and tends to be tougher)
-1 tbsp. Alae (red Hawaiian sea salt, available in some Asian supermarkets, otherwise regular sea salt works but doesn't have the same richness)
-2 tbsp. Liquid Smoke
-1 package frozen banana leaves or fresh if available, defrosted and brushed with vegetable oil
-1 head cabbage, coursely chopped

Pierce the pork butt several times with a large fork and rub all over with the sea salt and liquid smoke. Tightly wrap with the banana leaves and secure with toothpicks or bamboo skewers. Put in a roasting pan at 250 degrees and slow roast for about 5-6 hours. Remove the banana leaves and discard. Using two forks, shred the meat and combine the meat and drippings together, top with the chopped cabbage, cover the pan loosely with tin foil and place back in the oven at 450 for about 20 minutes, you might want to use a spoon to pour some of the drippings over the cabbage for flavor and to help the cabbage cook. Serve with steamed rice or poi and lomi lomi salmon.

Lomi Lomi Salmon

-6oz wild salmon filet (NOT Atlantic or farm raised salmon)
-2 large heirloom tomatoes, diced
-1/2 Maui or sweet onion diced
-1/2 red onion diced
-1/2 cup diced scallion
-2 tbsp. Alae (Hawaiian sea salt)

Rub the salmon filet throughly with sea salt and place in a colander over a plate and cover loosely with Saran Wrap. Place in fridge overnight and the salt will cure the salmon. Rinse off the salmon in fresh, running water, then dice into small cubes. Mix with onions and tomatoes thoroughly and season with additional sea salt to taste (shouldn't be necessary since the fish will be salt cured). Let rest for 30-45 minutes in the fridge before serving.

Grilled Portugeuse Sausage and Spam

1 lb. Portugeuse Sausage (Linguica), sliced into thick pieces
1 can Spam cut into 1-1/2 inch cubes

-Sauce

3 tbsp. Low sodium shoyu (preferably Aloha brand)
2 tbsp. Mirin (sweet rice vinegar)
1 tsp. white sugar
1 tsp. crushed red chili flakes
2 tbsp. chopped scallion
1 tsp. sesame oil
1 tbsp. grated, fresh ginger
2 cloves garlic, minced
2 tbsp. toasted sesame seeds

Combine the sauce ingredients in a bowl and let it rest for 30 minutes. Using bamboo skewers, make kebabs with the Spam and sausage, alternating them, then brush with the sauce. Grill until it gets a nice caramalized color and finish brushing with additional sauce before serving. Garnish with additional scallions and toasted sesame seeds.