Hawaiian Co. Recipe

Make teriyaki-shoyu base

In a medium saucepan combine 1 cup soy sauce, 1 cup water, 1 cup packed brown sugar, 1 cup pineapple juice, 2 tablespoons mirin, 1 tablespoon sesame oil, grated ginger and minced garlic. Whisk over medium heat until sugar dissolves and sauce comes to a gentle simmer, about 6–8 minutes.

Add Korean flavor

Stir in 1 tablespoon gochujang if using, whisking until fully incorporated. Simmer 1–2 minutes more to meld flavors. Taste and adjust: add up to 1 teaspoon rice vinegar to brighten, or up to 1 tablespoon more brown sugar if you prefer sweeter.

Thicken sauce

Mix 2 teaspoons cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk slurry into simmering sauce, cook 1–2 minutes until slightly thickened (it will thicken more as it cools). Remove from heat and set aside to cool to warm.

Season proteins

Pat the chicken thighs and pork shoulder pieces dry with paper towels. Lightly season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper total (split between meats).

Marinate meats

Place chicken and pork in a large bowl or resealable bag and pour about 2 cups of the cooled teriyaki-shoyu sauce over them (reserve at least 1 cup of sauce for finishing). Turn to coat, then refrigerate for 30 minutes to 2 hours (longer for deeper flavor; up to 6 hours).

Cook pork (Korean Kalua-style)

Preheat oven to 300°F (150°C). Transfer marinated pork pieces and 1/2 cup of the marinade to a small roasting pan or Dutch oven. Cover tightly with foil or lid and braise in oven for 2 to 2.5 hours, until pork is very tender and shreddable. Remove pork and shred with two forks, reserving braising liquid. (Alternatively, cook in slow cooker on low 6–8 hours.)

Cook chicken (teriyaki shoyu)

While pork braises for its final 45 minutes, heat a large skillet over medium-high heat with 1 tablespoon unsalted butter. Add chicken thighs (work in batches if needed) and sear 3–4 minutes per side until golden. Pour remaining 1/2–1 cup reserved sauce into skillet, reduce heat to medium-low, and simmer uncovered, turning chicken occasionally, until internal temperature reaches 165°F (74°C) and glaze is sticky, about 8–10 minutes. Remove chicken and rest 5 minutes, then slice or shred as desired.

Combine proteins (optional mixed plate)

To create a Hawaiian-Korean hybrid plate, toss shredded pork with a few tablespoons of reduced braising liquid and 2–3 tablespoons of the thickened teriyaki glaze. Taste and adjust seasoning. Combine sliced chicken and sauced pork on a serving platter or keep separate for plates.

Finish sauce & glaze

If sauce needs more body, return reserved teriyaki sauce to a small pan, simmer gently until reduced to a glaze consistency (5–8 minutes). Stir in 1 teaspoon rice vinegar if using and taste for balance. Whisk in 1 tablespoon butter to add shine and richness.

Plate and garnish

Arrange shredded Kalua-style pork and teriyaki-shoyu chicken over steamed rice or Hawaiian sweet rolls. Top with sliced green onion (use white parts while cooking then sprinkle green tops at the end), toasted sesame seeds and a pinch of shredded nori or furikake. Add fresh pineapple chunks on the side for brightness.

Serving suggestion

Serve hot with extra glaze on the side, kimchi or quick pickled vegetables for a Korean touch, and a simple cabbage slaw or macaroni salad for a Hawaiian plate feel.