Kainoa Wrap Recipe

If rice is not already cooked, prepare 2 cups cooked white rice (yields about 2 cups cooked). Use short- or medium-grain rice and cook according to package instructions. Keep warm and fluff with a fork before assembling.

If using pre-cooked kalua pork, warm it gently. Place shredded kalua pork in a skillet over medium-low heat with 1–2 tablespoons of water or reserved juices. Stir occasionally until heated through, about 5–8 minutes. If you prefer slightly crisp edges, raise heat to medium and sear briefly for 1–2 minutes per side, watching carefully so it doesn't dry out.

If making quick kalua-style pork at home (for 4 servings), you can braise a 1.5–2 lb pork shoulder: season with salt, place in a slow cooker with 1/2 cup water, cover with banana leaf if available (or foil), and cook on low 6–8 hours until shreddable. Shred with forks and mix with a little of the cooking juices.

In a small saucepan, combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 2 tablespoons water, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Stir to combine over medium heat.

Bring mixture to a gentle simmer, stirring to dissolve the sugar.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until slightly thickened to a glaze-like consistency.

Remove from heat and stir in 1 teaspoon toasted sesame oil. Taste and adjust: add up to 1/2 teaspoon more sugar for sweetness or 1/2 teaspoon more soy for saltiness. Keep warm.

Warm the flour tortillas briefly to make them pliable: wrap in a clean kitchen towel and microwave 20–30 seconds or heat individually in a dry skillet 20–30 seconds per side.

Lay one warmed tortilla flat. Place 1/2 cup fluffed cooked rice in the center, spreading into a rectangle roughly 3 inches wide.

Top the rice with 1/2 cup shredded kalua pork, distributing evenly.

Add a lettuce leaf over the pork (or chiffonade if using large leaves), and spoon about 2 tablespoons pineapple salsa or diced pineapple over the pork, if using.

Drizzle about 1–2 tablespoons of the house teriyaki sauce over the pork and rice. Sprinkle about 1 tablespoon sliced scallions and a pinch of toasted sesame seeds, if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling. Repeat with remaining tortillas.

If you like a warm, sealed wrap, heat a dry skillet over medium and toast each assembled wrap seam-side down for 1–2 minutes per side until golden and seams hold, pressing gently with a spatula.

Slice each wrap in half on the diagonal. Serve with extra house sauce on the side, lime wedges, and pickled vegetables as an accompaniment.