"Why is there no Kahlua in kalua pork?"

[Miulang]

This is a cute, you gotta smile story. I am the food editor of a website dedicated to people who used to live in Hawaii but who now live on the Mainland. I get all kinds of requests for assistance with "luau" and local food recipes from people who obviously have a love for Hawai'i but either haven't visited or lived there or who were oblivious to the things around them while they were in Hawai'i.

Today I got a request that really floored me. This woman wrote saying she was planning to have a Hawaiian luau for her husband's birthday, and she found some recipes for "kahula pork" but she couldn't understand why none of the recipes had "kahula" as an ingredient! :eek:

Hmmm...coffee flavored smoked pork. I guess if they can cook steak with coffee grounds on them, then Kahlua liqueur-infused pork might just work! :D

Miulang

[Pomai]

Brings to mind that other venerable question: "How come there isn't any salmon in this lomi"? Hence the term for the budget version better known as "Lomi Tomato". :D

Kahlua-infused pork sounds interesting.. perhaps served on a Krispy Kreme (or Komoda store) donut sliced in half.. savory-earthy-sweet.. hey, might work!

[Linkmeister]

If there's such a thing as honey-glazed ham, why not Kahlua pork?

[Lei K]

Kahlua-infused pork sounds interesting.. perhaps served on a Krispy Kreme (or Komoda store) donut sliced in half.. savory-earthy-sweet.. hey, might work!

Not a malasada this time? What, no kahlua pork slidah? :p ;)

[tutusue]

I've had kalua pig on the brain since driving for miles on the freeway this morning behind a pick-up truck that's obviously set up for pig hunting. How'd I know that? Heh. There was one BIG dead pig strapped to the top of a 'cage', for all the freeway world to see. The hunting dogs were in the cage. And, one of the hunters was also in the bed of the truck, sound asleep sitting up! Poor dogs. They must've been beside themselves with the scent of the pig so close yet so far away!!! Luau anyone? :D

Ya know...kahlua infused pork, or a kahlua based glaze, sounds kinda good. Regardless, kahlua is my cough medicine of choice!

[Pomai]

Here's an idea...

Layer a dish with three different items:

First layer: Kahlua Coffee Liquer-infused Pork
Second layer: Amaretto Almond Liquer-infused Mahimahi (or Monchong!)
Third layer:Bailey's Irish Creme Liquer-infused Chicken

Name it "Da B-52"


I've had a dish similar to that at Sam Choy's Kapahulu, but it was different fish only.

[Miulang]

Here's an idea...

Layer a dish with three different items:

First layer: Kahlua Coffee Liquer-infused Pork
Second layer: Amaretto Almond Liquer-infused Mahimahi (or Monchong!)
Third layer:Bailey's Irish Creme Liquer-infused Chicken

Name it "Da B-52"


I've had a dish similar to that at Sam Choy's Kapahulu, but it was different fish only.
Or "Puamahichick"! (along the lines of "turducken")! :eek:

Miulang

[Lei K]

I remember seeing the turducken on the Food Network during the holidays. Looked... interesting!

And Pomai, your food ideas never fail to amaze or amuse me, sometimes both! :D

[Linkmeister]

Or horrify. :D

[Pomai]

Or horrify.Hey! I resemble that remark.

C'mon, admit it. A dish based on a shot (http://www.in-the-spirit.co.uk/cocktails/view_cocktail.php?id=21) could be quite interesting, "amusing, amazing" and tasty!

Miulang, I dunno' about that "Puamahichick" name. Sounds like some post-1am River St. $5 drag queen. :D

[tutusue]

[...]Miulang, I dunno' about that "Puamahichick" name. Sounds like some post-1am River St. $5 drag queen. :D
There goes my Coke! So much for my keyboard, monitor and lap! :D

[1stwahine]

Miulang, I dunno' about that "Puamahichick" name. Sounds like some post-1am River St. $5 drag queen. :D

Hey! Don't talk bout my girls lil' dat!

Da nerve. You forgot to pay up afta da date! :rolleyes:

Auntie Lynn of Chinatown :p

[Pomai]

No worry Aunty. Puamahichick gave me 'her' business card. 'She' even has a G.E. license, D.B.A. "B-52 Chicks". I'm not sure if 'she' claims, though. $5 date can't go wrong! :D

Sorry Tutusue that you ruined your keyboard & monitor for the day. Clean off the soda thoroughly then hang it out in that beautiful Makaha Beach sun to dry and it should be alright. :)

[kimo55]

Miulang, I dunno' about that "Puamahichick" name. Sounds like some post-1am River St. $5 drag queen.

Ho da... price gone up since da Glades days eh?!

[Miulang]

Miulang, I dunno' about that "Puamahichick" name. Sounds like some post-1am River St. $5 drag queen. :D
Wouldn't who you're describing be "puamahUchickie"? :D

Miulang

[Erika Engle]

I've never tried the recipe, but I remember seeing a recipe for Kalua Pig you can make in your own oven (sted a backyard puka) on one of those bill monthly bill inserts.

I bet it's posted on the recipe pages at www.heco.com ... or possibly among the Electric Kitchen "files" at www.starbulletin.com.

I don't remember if the recipe called for ti leaves, (for wrapping), which are easy for us to find here at home but maybe not so easy for mainlanders. However, it seems to me that banana leaves have been gaining in popularity and availability -- like at Asian markets on the mainland -- so that might be an option.

Den again, e'r-body get foil, eh?

[Miulang]

I've never tried the recipe, but I remember seeing a recipe for Kalua Pig you can make in your own oven (sted a backyard puka) on one of those bill monthly bill inserts.

I bet it's posted on the recipe pages at www.heco.com ... or possibly among the Electric Kitchen "files" at www.starbulletin.com.

I don't remember if the recipe called for ti leaves, (for wrapping), which are easy for us to find here at home but maybe not so easy for mainlanders. However, it seems to me that banana leaves have been gaining in popularity and availability -- like at Asian markets on the mainland -- so that might be an option.

Den again, e'r-body get foil, eh?
Yes, we make oven kalua (both pork and turkey) all the time up here. And without the ti or banana leaves, too. Just the meat, some Wright's hickory flavored Liquid Smoke, some Hawaiian salt, some water, lotsa foil to cover and bake for about 2 1/2 hours.

Miulang

[Erika Engle]

Yes, we make oven kalua (both pork and turkey) all the time up here. And without the ti or banana leaves, too. Just the meat, some Wright's hickory flavored Liquid Smoke, some Hawaiian salt, some water, lotsa foil to cover and bake for about 2 1/2 hours.

Miulang
Do you do whole turkeys?
Ever do a kalua pork roast and turkey "parts" at the same time, or would that, I don't know, cause too much co-mingling of flavors?

[lavagal]

Erica:
I know we've baked a bunch of stuff in an imu together, and because it's all wrapped individually, I don't sense the co-mingling of flavors!

[Erika Engle]

Good to know.
I guess that's why those high-school-imu-cooking fundraisers around the holidays are so popular. I guess if food was getting "cross-pollinated," people wouldn't keep going back.

Thanks!

[pinakboy]

what abt a malasada stuffed kahlua spiked kalua pig filling??!! :D

or jus go Chun Wah Kam and get da steamed kalua pig manapua!! :rolleyes:

Kalua Pig is ono no get me wrong... but oven cooked, pressure cooked, and or slow-cooked kalua pig still cannot emulate da "imu-cooked" kalua pig da old skool buss okole kine style cooking....

but a close 2nd is smoked bbq pulled pork in a real water smoker with keawe (mesquite wood) chunks. it comes out moist, juicy and flavorfully smoky!! :)

[Leo Lakio]

How about Kailua Pig? Maybe among the tourists at Buzz's? (Or is that technically Lanikai Pig?) :D

[xsanchez808]

Miulang, the newspaper your talking about is the Northwest Hawaii Times yeah? Cause if it is i enjoy reading it everytime i get one. I usually pick one up at the safeway. The one thing i look forward to reading is the recipes. Very helpful.

[Leo Lakio]

Miulang, the newspaper your talking about is the Northwest Hawaii Times yeah? Cause if it is i enjoy reading it everytime i get one. I usually pick one up at the safeway. The one thing i look forward to reading is the recipes. Very helpful.Glad to hear that you enjoy the paper; I do the music reviews. Miulang is the food editor for a website, however, not for a newspaper.
Where do you live? Our distribution area's getting larger, so it's good to hear where people are finding "da pepa." It's available as an archive online, too, with articles posted about one month after the print publication.

[Miulang]

Miulang, the newspaper your talking about is the Northwest Hawaii Times yeah? Cause if it is i enjoy reading it everytime i get one. I usually pick one up at the safeway. The one thing i look forward to reading is the recipes. Very helpful.
Hui xsanchez: As Leo says, I'm not the food editor for NWHT but am the food editor for Ohanalanai, which is part of alohaworld.com. If you get really hungry for local grinds, go to the www.alohaworld.com/ono website. There are more than 600 local-style recipes over there. Wish I had time to try them all out myself!

A hui hou,
Miulang

P.S. Leo, is Uncle Williama's new place in Country Village open yet? And more importantly, if it is, has he started making malasadas?

[Leo Lakio]

P.S. Leo, is Uncle Williama's new place in Country Village open yet? And more importantly, if it is, has he started making malasadas?Yes it is - we stopped by last Saturday. He hasn't done malasadas there yet, but expects to in the next week or two.