Wipe Out Recipe

Kalua pork (prepared)

If not pre-cooked, roast or slow-cook 8–10 oz pork shoulder with 1 tsp sea salt and 1 cup water wrapped in foil at 300°F (150°C) for 4–6 hours until very tender; shred and portion 2 oz for the sampler. If using pre-made kalua pork, reheat gently in a covered pan over low heat with a splash of water for 3–5 minutes and portion 2 oz.

Grilled teriyaki chicken

Marinate 4–6 oz boneless chicken thigh or breast in 2 tbsp teriyaki sauce for 30 minutes. Grill over medium-high heat 3–4 minutes per side (internal temp 165°F/74°C). Rest 3 minutes, slice thinly and portion 2 oz for the sampler.

Garlic shrimp

Sauté peeled shrimp (about 4–6 medium shrimp) in 1 tsp oil over medium-high heat with 1 minced garlic clove for 1–2 minutes per side until opaque. Finish with a squeeze of lemon. Drain any excess oil and portion 2 oz of cooked shrimp for the sampler.

Beef (steak strips)

Season 4–6 oz flank or sirloin with salt and pepper. Sear in a hot skillet with 1 tsp oil 1–2 minutes per side for medium-rare to medium, rest 3 minutes, slice thinly against the grain and portion 2 oz for the sampler.

Spam (pan-fried)

Slice Spam about 1/4-inch thick and pan-fry in a nonstick skillet over medium heat 1–2 minutes per side until browned. Drain on paper towel and include 2 oz of slices in the sampler.

Rice (two scoops)

Prepare short-grain white rice: rinse rice until water runs clear. For 1 cup dry rice (yields about 2.5 cups cooked), combine with 1.1 cups water per cup rice in a rice cooker or pot. Cook according to appliance instructions (rice cooker) or bring to a boil, reduce to low, cover and simmer 15 minutes then rest 10 minutes. Fluff with fork. Use two standard scoops (approximately 2 scoops) of hot cooked rice and place them on the plate next to the meats.

Macaroni salad (one scoop)

Prepare or use pre-made macaroni salad. A single scoop (about 1/2 cup–3/4 cup) should be chilled. Place one scoop on the plate beside the rice and meats.

On a serving plate or to-go container, arrange the two scoops of rice side-by-side or stacked, place one scoop of macaroni salad adjacent to the rice, and arrange small 2 oz portions of each of the five meats (kalua pork, teriyaki chicken, garlic shrimp, beef strips, and pan-fried Spam) in a fan or row so each is visible and accessible.

Drizzle 2 tsp shoyu lightly over one rice scoop (or serve on the side), sprinkle 1 tsp furikake over the other rice scoop, and garnish the meats with 1 tbsp sliced green onions. Place the lemon wedge on the plate for the shrimp and meats that benefit from a squeeze.

Fill a 32 oz cup with approximately 1 cup of ice. Pour the customer-selected fountain drink into the cup to fill to the top (about 32 oz including ice). Cap with a lid and include a straw.