House Cured Pipikaula Recipe
Kahuku Tomatoes, Pickled Ong Choy
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Ingredients
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Pipikaula
Pickled Ong Choy
Kahuku Tomatoes
Method
Pipikaula Preparation
- 1
Cure the Beef
In a bowl, mix together kosher salt, black pepper, garlic powder, smoked paprika, brown sugar, and liquid smoke. Rub this mixture all over the beef flank steak. Place the steak in a resealable plastic bag, remove air, and refrigerate for 5-7 days, turning occasionally.
- 2
Dehydrate the Beef
After curing, rinse the steak under cold water to remove excess salt. Pat dry and place in a dehydrator or oven set to the lowest temperature (around 150°F or 65°C) for 4-6 hours, or until fully dried.
Pickled Ong Choy Preparation
- 3
Prepare Pickling Brine
In a small saucepan, combine rice vinegar, water, sugar, salt, and red pepper flakes. Bring to a simmer over medium heat until sugar and salt are dissolved. Remove from heat.
- 4
Kahuku Tomatoes Preparation
- 5
- 6
Garnish with Basil
Just before serving, toss the tomatoes with fresh basil leaves.
