Miscellaneous Wednesday

Oh as come to this time of the week I think we need to mix it up for Hump Day and it seems it is time for a party. So when you kind of get off on the wrong foot with 5-0, pull a gun on the boss, call the sidekick muscles.  Just maybe you should make it up to them by preparing a meal, just saying.  You are living in Hawaii now, thinking pork the staple at any luau, but you do live on a boat so you just might have to improvise.  So Mr. Archer what do you do, maybe invite a couple of hens, I am sorry I mean new acquaintances over.  Then you serve them a new  version of an old Hawaiian classic.

Oven Kalua Pork

This delicious slow-roasted pork is rubbed with salt and liquid smoke to re-create the flavors of a pig cooked in a traditional Hawaiian imu.

5 pounds pork shoulder or butt

1 tablespoon liquid smoke flavoring

1 1/2 tablespoons Hawaiian sea salt (or kosher)

1. Preheat oven to 325 degrees F. Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.  
2. Roast until temperature reaches 160 degrees F, about 5 hours.  Remove from oven and let cool enough to shred.  

Orange Teriyaki Sauce        

          

1 Tbsp. cornstarch

1 Tbsp. cold water

½ cup sugar

¼ cup soy sauce

¼ cup orange juice

¼ cup rice vinegar

1 cloves of garlic

2 tsp orange zest

¼ tsp red pepper flakes

1. In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, orange juice, vinegar, and garlic.
2. Bring to a boil over medium heat then reduce it and simmer until thickens.