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Restaurants›Kainoa's Hawaiian Fusion›2 Meat Combo Recipe

2 Meat Combo Recipe

Name: Kainoa's Hawaiian Fusions 2 Meat Combo Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 1 lb BBQ shredded beef (kalua-style); 1 lb Huli-huli chicken, shredded or sliced; 1 lb Grilled teriyaki pork, sliced; 1 lb Sliced smoked sausage; 1 cup Long-grain white rice (uncooked); 1.75 cups Water; 0.25 tsp Salt; 0.5 tbs Butter or oil (optional); 1 cup Macaroni pasta (uncooked); 0.25 cup Carrot, finely shredded; 0.25 cup Celery, finely diced; 0.5 cup Mayonnaise; 2 tbs Milk; 1 tsp Apple cider vinegar; 0.5 tsp Sugar; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 to taste Lime wedges; 2 tbs Shoyu (soy sauce) or teriyaki sauce; 1 tbsp Green onions, thinly sliced; 20 oz Iced tea or soda (20 oz); 1 cup Ice (optional)

Inspired by Kainoa's Hawaiian Fusion

Time1h 30m

Serves2

2 Meats served with a scoop of rice, a scoop of mac salad, and a 20oz drink

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Ingredients

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Proteins (choose two)

1 lb BBQ shredded beef (kalua-style)

1 lb Huli-huli chicken, shredded or sliced

1 lb Grilled teriyaki pork, sliced

1 lb Sliced smoked sausage

Rice

1 cup Long-grain white rice (uncooked)

1 3/4 cups Water

1/4 tsp Celtic sea salt

1/2 tbs Butter or oil (optional)

Macaroni Salad

1 cup Macaroni pasta (uncooked)

1/4 cup Carrot, finely shredded

1/4 cup Celery, finely diced

1/2 cup Mayonnaise

2 tbs Milk

1 tsp Apple cider vinegar

1/2 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sauces & Garnishes

2 to taste Lime wedges

2 tbs Shoyu (soy sauce) or teriyaki sauce

1 tbsp Green onions, thinly sliced

Drink

20 oz Iced tea or soda (20 oz)

1 cup Ice (optional)

Method

Proteins (choose two)

BBQ shredded beef

Season 1 lb beef chuck with 1 tsp kosher salt and 1/2 tsp black pepper. Sear on all sides in a hot Dutch oven with 1 tbs oil until browned (4–5 minutes per side). Add 1/2 cup beef broth and 1/4 cup barbecue sauce, cover and braise in a 325°F (160°C) oven for 2–3 hours until fork-tender. Shred with forks and toss with remaining sauce. Keep warm.

Huli-huli chicken

Make a simple marinade from 1/4 cup soy sauce, 2 tbs brown sugar, 1 tbs ketchup, 1 clove minced garlic and 1 tsp grated ginger. Marinate 1 lb boneless chicken thighs 30 minutes (or up to 6 hours). Grill or pan-sear over medium-high heat until internal temp reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Let rest 5 minutes, then slice or shred. Reserve 1–2 tbs of the marinade (cooked) to glaze while resting.

Grilled teriyaki pork

Slice 1 lb pork shoulder into 1/2" pieces. Marinate 30 minutes in 1/4 cup teriyaki sauce. Grill or pan-sear over medium-high heat 3–5 minutes per side until nicely browned and cooked through. Let rest and slice thinly.

Smoked sausage

Slice 1 lb smoked sausage into 1/2" rounds. Heat 1 tbs oil in a skillet over medium-high heat and brown slices 2–3 minutes per side until crisp on edges. Keep warm.

Rice

Rinse 1 cup long-grain white rice under cold water until the water runs clear. Combine rinsed rice, 1.75 cups water, 1/4 tsp salt and 1/2 tbs butter or oil in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and keep warm. This yields about one generous scoop (serving) of rice.

Macaroni Salad

Cook 1 cup macaroni in a large pot of salted boiling water according to package directions until tender but not mushy (about 8–9 minutes). Drain and immediately rinse under cold water to stop cooking; drain thoroughly and transfer to a bowl.

To the cooled pasta add 1/4 cup shredded carrot and 1/4 cup diced celery. In a separate small bowl whisk together 1/2 cup mayonnaise, 2 tbs milk, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over pasta and vegetables and stir until evenly coated. Adjust seasoning to taste. Chill at least 30 minutes for best texture and flavor. Portion about one scoop for the plate.

Sauces & Garnishes

Warm sauces (shoyu/teriyaki) briefly if desired. Slice lime into wedges. Thinly slice green onions. When plating, drizzle 1–2 tbs sauce over proteins as desired and sprinkle green onions. Serve lime wedges on the side.

Assembly & Drink

For each 2 Meat Combo plate: place a scoop (about 3/4 cup) of cooked rice on the plate and a scoop (about 3/4 cup) of chilled macaroni salad next to it. Arrange approximately 1/2 lb total of two chosen meats (about 1/4 lb each or one larger and one smaller portion totaling 1/2 lb) beside the sides. Drizzle reserved sauce over meats if desired and garnish with sliced green onions and a lime wedge. Serve immediately with a 20 oz drink over ice.