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Pomai
November 26th, 2005, 12:52 PM
This is the place for Hawaii Threads members to share your favorite pupu (appetizer) recipes.

Some have it as part of a full-course meal. Some make a meal out of it. Some simply enjoy it with their favorite libation.

No question Hawaii's ethnic diversity adds a special touch to this popular category.

Pomai
November 26th, 2005, 02:17 PM
My aunt gave me this really ono recipe. I've seen it in various incarnations on the web, but this one truly spins with local flavor. Sounds weird, but try it. It's easy to make and a guaranteed hit.

Lomi Salmon Dip

Lomi Salmon (store bought, usually in the meat and fish section), 1 sixteen oz. container
Philadelphia cream cheese, 3 eight oz. blocks
Your favorite snack chips (Trisquit crackers are highly recommended)

Let cream cheese thaw until soft enough to mix in other ingredients easily. Drain liquid from Lomi Salmon and save the liquid. When cheese is thawed, use a spoon and mix the drained Lomi Salmon with the cream cheese thoroughly. Add just enough of the saved Lomi Salmon liquid (which is very salty) to reach the right balance of flavor and consistency in the dip. The finished dip should appear a light pink color. Refrigerate for at least an hour and serve with chips and beverage of choice.

Pomai
December 17th, 2005, 11:26 AM
This is how we make Smoked Meat, Big Island style. Usually it's made from wild pig hunted in Kona. But in this case, pork butt works great. Remember when you smoke it, LOW & SLOW. Keep it just around 225 degrees F, give or take. Also, the marinade is our traditional way, but some may prefer it more or less sweet or hot. Adjust it if you wish, just make sure you use the core ingredients listed or ain't Big Island style! As for smoking, Kiawe is great, but Mesquite (essentially the same thing) works just as well. Lastly, make sure when you serve it, you fry it to make 'em papa`a, then serve with Poi and your favorite beverage. This is a very hard-to-find recipe, even on the net. But here it is for all of you to enjoy. I've made it many times and it's always been the pupu table hit. Some even think it's the carnivorous equivalent to GOLD. ~ Pomai

Big Island Smoked Meat

10 to 25 lbs. Pork Butt or Picnic Shoulder (more fat, more flavor)- cut into 3/4" to 1" thick steaks, strips and/or pieces. Boneless is easier to cut, but bone-in is cheaper. Up to you.
Hawaiian Salt

Lomi (massage) Hawaiian Salt semi-liberally into meat, wait 1/2 hour (for salt to absorb well). Then make marinade as followed...

Marinade/Brining Solution
Shoyu (Aloha or Kikkoman), 1/2 gallon
Cane Sugar, 4 cups (you can add or subtract this, depending on your taste)
Fresh Garlic & Ginger (roughly chopped), about 1 cup each
Hawaiian Chili Pepper, 2 each, cut in half (you can add or subtract this, depending on taste)

Combine marinade ingredients in a pot on stove and heat to melt sugar and enhance flavor. Let cool. Place pork butt pieces in ziploc bags or container that will fit in refrigerator and pour marinade on it. Marinate Pork in refrigerator for at least 2-3 nights.

Smoke it!
Smoker or large Kettle Grill (Weber is the best)
Mesquite chips and/or dried Kiawe and/or Guava tree branches (Mesquite chips can be found at any supermarket or hardware store where the charcoal is located). Soak in water for at least 1 hour.
Drip pan
Charcoal
Water

If using a smoker, follow instructions for LOW & SLOW method.

If using Kettle Grill (this method), place two handful portions of charcoal briquettes (and Keawe charcoal if available) banked on ONE SIDE of bottom coal grate and start the fire. After coal is thoroughly burning and flames are out, place the drip pan on the remaining open area of grate next to coals and fill with water about 2/3 full.

Sprinkle wet Mesquite chips over hot coals and place cooking grate on grill, making sure the opening on side of cooking grate is located OVER the burning coals; this is necessary for adding more Mesquite chips to fire as needed without having to remove the entire cooking grate.

Place marinated meat on grill. IMPORTANT! Keep meat away from hot spot where the burning coals are. Create a heat shield out of sheet metal if you have some. If you have more pork than can fit on cooking grate, be creative and make tiered grates over that to accommodate.

Cover grill. Keep the underside coal vents and the grill cover's top vents OPEN. SMOKING WILL TAKE APPROX. 4 HOURS WITH A MAINTAINED TEMPERATURE OF APPROX. 225 DEGREES (plus or minus 25 degrees), which must be SUPERVISED at all times. Keep grill COVERED at all times, unless you are adding more coal or wood chips to fire. The objective of this smoking process is low & slow heat. When you can't see any smoke escaping the vent(s), add more wet Mesquite wood chips sprinkled over the hot coals, doing this throughout the 4 hour smoking period. Add small amounts of charcoal briquettes and/or Kiawe charcoal approximately every 40 minutes to maintain the fire.

Smoked Pork will be done when outside appearance is a light-medium brown and a test slice cut looks purplish-pink, appearing cured but not cooked. After about 4 hours are up, check the meat. If it's brown outside and slightly purplish-pink inside, it's done. Well semi-done.

When ready to eat, cut smoked pork steak(s) into bite-size pieces then put in heavy pan with a little oil on HIGH HEAT. Fry until papa`a (seared) on the edges. Place on paper napkins to blot oil. Serve on a mock-Koa bowl lined with a Ti Leaf and enjoy with freshly mixed Poi. Gotta' have the Poi!

Place the extra smoked meat in clean, description/date-labeled and sealed Ziploc bags, remove all air and freeze.