Hawaiian Plate Recipe
Kalua pig with cabbage, *lomi salmon, and chicken long rice, with two scoops of rice
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Ingredients
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Kalua Pig
Lomi Salmon
Chicken Long Rice
Rice
Method
Kalua Pig
- 1
Prepare the Pork
Rub the pork shoulder with Hawaiian sea salt and liquid smoke evenly. If using banana leaves, wrap the pork in them.
- 2
Cook the Pork
Place the pork in a slow cooker and cook on low for 12-14 hours, or until the meat is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Return to the cooker for flavor absorption.
Lomi Salmon
- 4
Mix Ingredients
In a bowl, combine the salted salmon, diced tomatoes, green onions, and lemon juice. Mix well.
- 5
Chill
Let the mixture sit for at least 30 minutes in the refrigerator before serving to meld the flavors.
Chicken Long Rice
- 6
Prepare Chicken
In a pot, add chicken thighs, chicken broth, and sliced ginger. Bring to a boil, then simmer until chicken is fully cooked, about 20 minutes.
- 7
Shred Chicken
Remove the chicken, shred it into bite-sized pieces, and return it to the broth.
- 8
Cook Noodles
Add long rice noodles to the pot and cook until soft, about 5-7 minutes. Stir in soy sauce and chopped green onions.
Rice
- 9
Rinse Rice
Rinse the white rice under cold water until the water runs clear.
- 10
Cook Rice
In a pot, combine 2 cups of rice and 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
