Kalua Pig & Cabbage

Kalua pig, or pork, literally meaning "to cook in an underground oven" or imu, sometimes misspelled as Kahlua (like the liqueur). One of the most famous and popular Hawaiian Luau food, almost ubiquitous when traveling around the Hawaiian islands, but so difficult to find here on the mainland. In fact, good Hawaiian food is hard to find in general.

I was looking back on some pictures from my most recent trip to the Big Island, and came upon some pictures I took of the Lau Lau's and Kalua Pig from one of my new island favorite: Kaaloa's Super Js. I remember how amazing the Lau Lau's and Kalua Pig & Cabbage were from there, how clear and warm the beaches and ocean was, and really wished I was back on the island. So this is an attempt at bringing home some of that island nostalgia.

Okay, enough ranting. On with the cooking. Because I don't have the luxury or the talent to make a proper imu or roast an entire pig, we're going to settle for slow cooker and a chunk of pork butt. I know, not the same, but it's the best I can do as a mainlander.

This recipe is actually very easy, surprisingly easy considering the end product. Trust me, you'll be amazed.

Arrowroot Beef Stew

Arrowroot, arrowhead, Chinese potato... you know 慈菇. These round tubers with pointy sprout at the tip. They have a texture of a potato, only crispier with a distinct tang that distinguishes it from the common potato. I remember having these when I was little and honestly didn't think I'd find them in the U.S. but here they are! So of course I'm going to cook them. Even if they are a bit of a pain in the ass to prep...

Simmered pork belly

On fourth of July, when most people are barbecuing, I decided to make simmered pork belly. This is what happens when you live in an apartment with no public bbq grills available. Since I fell in love with the Kakuni ramen at Tajima (review soon), I decided to make my own simmered pork belly. After some considerable research on the interwebs, I narrowed down a few recipes that seemed pretty legit here, and here. Mainly going off of the first recipe, I dared to buy a (frozen) slab of pork belly at 99 Ranch, the only Chinese market in San Diego, apparently.

Bolognese/meat sauce

This Bolognese sauce recipe was originally developed by one Hungry Aspiring Actor, the best friend of my boyfriend. It was very meat heavy made with light white wine, small amounts of vegetable base and tomato paste - in essence, a "manly" sauce (and apparently, more authentic, according to Wikipedia). But because I'm a sissy and I like my veggie and tomato flavors, this recipe is like the illegitimate love-child of me and Bolognese sauce...so I don't know if I can still call it "Bolognese" but it is certainly still a very good meat sauce.