Hawaiian Kalua Pork Salad
Chef Andrew Sasloe
San Diego State University Catering
San Diego
Get a taste of the tropics with chef Sasloe’s Hawaiian-inspired salad. Each serving bursts with tropical fruit flavors, including mango, pineapple, shredded coconut and a passion fruit vinaigrette. The recipe calls for pork butt or shoulder that is first sauteed, then baked. The tender meat is pulled apart and tossed in a mixture of teriyaki sauce and coffee-flavored liqueur.
Ingredients
Passion fruit vinaigrette
1/4 cup white wine vinegar
1/2 cup passion fruit puree
1/4 cup honey
1 tsp. diced shallot
1 tbsp. Dijon mustard
1 cup olive oil
Salt and pepper, to taste
Pork salad
6 lbs. pork butt
2 to 3 cups apple cider
4 to 6 whole garlic cloves
1/2 cup teriyaki sauce
1/2 cup coffee flavored liqueur
6 slices fresh pineapple, cut 1/4-inch thick
2 1/4 lbs. coleslaw mix (with green and tri-color cabbage)
3 ripe mangos
12 oz. shredded coconut
Steps
1. For passion fruit vinaigrette: in blender, combine all ingredients except oil; blend on high speed until well combined. Slowly add oil to emulsify. Set aside.
2. Prepare pork butt: Preheat oven to 300 F. Season pork with salt and pepper. Saute pork in braising pan until caramelized on all sides. Add garlic cloves and apple cider; bring to simmer. Cover and bake at 300 F until tender, about 2 to 3 hours.
3. Remove meat from cooking liquid and cool. Pull meat into large shreds and place in large bowl. Stir together teriyaki sauce and coffee flavored liqueur; toss with pulled pork.
4. Prepare fresh pineapple: Cut each pineapple slice in half and grill on char broiler, about 30 seconds on each side. Cut each half into 2 or 3 wedges.
5. To plate, place 3 ounces cabbage mix on bottom of plate. Arrange 4 ounces pork, one quarter sliced mango, and 2 or 3 charred pineapple wedges on top. Scatter 1 ounce shredded coconut over salad and drizzle with 2 ounces of passion fruit vinaigrette.
Recipe courtesy of National Mango Board