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Restaurants›Kainoa's Hawaiian Fusion›Kainoa Wrap Combo Recipe

Kainoa Wrap Combo Recipe

Name: Kainoa's Hawaiian Fusions Kainoa Wrap Combo Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 4 units large flour tortillas; 1 lb pork shoulder, boneless (trimmed and thinly sliced); 2 cups cooked white rice; 2 tbs vegetable oil; 1 tsp kosher salt; 0.5 tsp black pepper; 3 stalks green onions (sliced); 1 tbs toasted sesame seeds; 0.5 cup soy sauce; 0.25 cup water; 3 tbs brown sugar (packed); 2 tbs mirin or dry sherry; 1 tbs rice vinegar; 2 cloves garlic (minced); 1 tsp fresh ginger (grated); 1 tsp cornstarch; 1 cup elbow macaroni (uncooked); 0.5 cup mayonnaise; 2 tbs milk; 1 tsp apple cider vinegar; 0.5 tsp sugar; 0.25 cup finely diced carrot; 2 tbs finely diced celery; 2 tbs finely chopped onion; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Kainoa's Hawaiian Fusion

Time50m

Serves4

Flour tortilla, pork, rice, and house sauce (teriyaki) served with a side of mac salad.

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Ingredients

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Wrap

4 units large flour tortillas

1 lb pork shoulder, boneless (trimmed and thinly sliced)

2 cups cooked white rice

2 tbs Tuscany sunflower oil

1 tsp kosher salt

1/2 tsp black pepper

3 stalks Green onions (sliced)

1 tbs toasted sesame seeds

House Sauce (Teriyaki-style)

1/2 cup Aged soy sauce

1/4 cup water

3 tbs brown sugar (packed)

2 tbs mirin or dry sherry

1 tbs Rice vinegar

2 cloves Garlic (minced)

1 tsp fresh ginger (grated)

1 tsp Cornstarch

Macaroni Salad (Side)

1 cup elbow macaroni (uncooked)

1/2 cup Mayonnaise

2 tbs Milk

1 tsp Apple cider vinegar

1/2 tsp sugar

1/4 cup finely diced carrot

2 tbs finely diced celery

2 tbs finely chopped onion

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

House Sauce (Teriyaki-style)

Make teriyaki sauce

In a small saucepan, combine soy sauce, water, brown sugar, mirin (or sherry), rice vinegar, minced garlic, and grated ginger over medium heat. Stir to dissolve sugar and bring to a gentle simmer.

Mix cornstarch with 1 tablespoon cold water to form a slurry. Once the sauce is simmering, slowly whisk in the slurry and continue to simmer 1–2 minutes until the sauce thickens slightly. Remove from heat and let cool for a few minutes. Reserve about 3/4 cup for the pork and remaining sauce for serving (you should have roughly 1 cup total).

Wrap

Prepare pork

Slice the pork thinly across the grain if not already thin. Season the pork slices with kosher salt (1 tsp) and black pepper (1/2 tsp).

Heat a large skillet or griddle over medium-high heat. Add vegetable oil (2 tbs). When hot, add the pork in a single layer (work in batches if needed) and sear about 2–3 minutes per side until nicely browned and cooked through (internal temperature about 145°F / 63°C).

Reduce heat to medium and pour about 1/2 cup of the prepared teriyaki sauce into the skillet with the cooked pork. Toss and coat the pork, cooking for another 1–2 minutes until the sauce thickens and clings to the meat. Remove from heat.

Warm the cooked rice if needed (microwave 1–2 minutes or steam). Warm the tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes so they are pliable.

Assemble the wraps: lay a warmed tortilla flat, spoon 1/2 cup cooked rice onto the center, add approximately 4 oz (about 1/4 lb) of the sauced pork, sprinkle with sliced green onions and toasted sesame seeds. Drizzle an additional tablespoon of teriyaki sauce if desired. Fold sides in and roll tightly. Repeat for remaining tortillas.

Macaroni Salad (Side)

Cook pasta

Bring a pot of salted water to a boil. Add elbow macaroni (1 cup) and cook until just tender (al dente) according to package directions, about 7–8 minutes. Drain and rinse under cold water until cool. Drain well.

In a mixing bowl, whisk together mayonnaise (1/2 cup), milk (2 tbs), apple cider vinegar (1 tsp), and sugar (1/2 tsp) until smooth.

Add the cooled macaroni, diced carrot (1/4 cup), diced celery (2 tbs), and chopped onion (2 tbs) to the dressing. Stir to combine. Season with salt (1/2 tsp) and black pepper (1/4 tsp). Adjust seasoning and sweetness or tang to taste.

Cover and chill the macaroni salad for at least 30 minutes to let flavors meld. Stir before serving. Portion approximately 1/2 cup mac salad per plate as a side.