Kailua Green Recipe

Name: Kainoa's Hawaiian Fusions Kailua Green Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 cups Kalua-style shredded pork (prepared); 6 cups Spring mix (washed and spun dry); 1 cups Dried cranberries (Craisins); 0.5 cups Roasted unsalted peanuts (roughly chopped); 1 cups Fresh mozzarella (small ball or bocconcini), torn or sliced; 2 cups Cooked white rice (short or medium grain), warm or at room temp; 0.5 cups Fresh orange juice; 0.25 cups Extra-virgin olive oil; 2 tbs Rice vinegar; 1 tbs Honey; 1 tsp Dijon mustard; 1 tsp Soy sauce (or tamari); 0.5 tsp Sesame oil; 1 tsp Garlic (minced); 0.25 tsp Salt; 0.25 tsp Black pepper (freshly ground); 1 tbs Thin orange zest strips (for garnish); 2 tsp Additional chopped peanuts (for sprinkling)

Inspired by Kainoa's Hawaiian Fusion

Time35m

Serves4

Kalua pork, spring mix, craisins, roasted peanuts, mozzarella cheese, rice served with orange vinaigrette.

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Ingredients

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Salad & proteins

2 cups Kalua-style shredded pork (prepared)

6 cups Spring mix (washed and spun dry)

1 cups Dried cranberries (Craisins)

1/2 cups Roasted unsalted peanuts (roughly chopped)

1 cups Fresh mozzarella (small ball or bocconcini), torn or sliced

2 cups Cooked white rice (short or medium grain), warm or at room temp

Orange Vinaigrette

1/2 cups Fresh orange juice

1/4 cups Extra-virgin olive oil

2 tbs Rice vinegar

1 tbs Honey

1 tsp Dijon mustard

1 tsp Soy sauce (or tamari)

1/2 tsp Toasted sesame oil

1 tsp Garlic (minced)

1/4 tsp Celtic sea salt

1/4 tsp Black pepper (freshly ground)

Optional garnish

1 tbs Thin orange zest strips (for garnish)

2 tsp Additional chopped peanuts (for sprinkling)

Method

Salad & proteins

Prepare Kalua pork

If you have pre-made Kalua pork, warm 2 cups gently in a skillet over low heat with 1–2 tablespoons water for 3–5 minutes until heated through. If using cold leftover pork, break into bite-sized shreds with two forks. Taste and adjust salt if needed.

Prepare rice

If rice is not cooked, cook according to package directions to yield 2 cups cooked rice (about 1 cup dry). Fluff with a fork and keep warm or let cool to room temperature depending on service preference.

Assemble salad base

In a large mixing bowl, combine 6 cups spring mix and 1 cup dried cranberries. Toss gently to combine so the greens are evenly distributed with the craisins.

Add cheese, peanuts and pork

Add 1 cup torn fresh mozzarella and 1/2 cup roughly chopped roasted peanuts to the greens. Top with the 2 cups warmed shredded Kalua pork, distributing it evenly. If serving family-style, arrange rice on the side or in a central mound on each plate.

Orange Vinaigrette

In a small jar or a bowl, combine 1/2 cup fresh orange juice, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

While whisking (or with the jar lid on, shake vigorously), slowly stream in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust: add a pinch more salt for seasoning, more honey for sweetness, or 1 teaspoon water to loosen if too thick.

If you prefer a smoother dressing, blend briefly with an immersion blender or a small countertop blender for 5–10 seconds.

Plating & finishing

To serve individual portions (serves 4): On each plate place 1/2 cup cooked rice (2 cups total divided by 4). Fan or mound 1.5 cups of the spring-mix mixture (6 cups divided by 4 ≈ 1.5 cups) next to the rice. Top each portion of greens with roughly 1/2 cup warmed Kalua pork, a few pieces of torn mozzarella and a sprinkle of chopped roasted peanuts and craisins to taste.

Drizzle about 1.5 tablespoons of orange vinaigrette over the salad portion of each plate (the vinaigrette recipe yields roughly 3/4 cup, so adjust to taste). Serve any remaining vinaigrette on the side.

Garnish each plate with a few thin strips of orange zest and an extra pinch of chopped peanuts if desired. Serve immediately while pork is warm and rice is at the desired temperature.