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Taro Rice w/Kalua Pork

This taro Rice with Kalua pork (pulled pork) recipe is a dish that combines traditional asian cusine with Hawaiian.  I use store-bought kalua pork but you can make your own.


Posted By: C. Chang
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Prep Time: 10 | Cook Time: 40 | Ready In: 50
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Serves 4

  • 1 lb peeled raw taro, cubed
  • 3 shallots, finely sliced
  • 12 ounce container kalua pork (store bought)
  • 4 dried shitake mushrooms, soaked, diced
  • 3 tablespoons Aloha shoyu soy sauce
  • 1 tablespoon oyster sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1.5 cups jasmine rice
  • 3 cups water 
  • 3 Tbsp cooking oil

Cooking Process:

Heat wok and add oil.  On medium heat, sauté shallots until golden, drain and dish up.  Turn heat to high, add taro cubes and fry until surface of the taro is golden and a crust is formed. Drain and set aside.

 

On high heat, add kalua pork. Try to break up the strands into smaller pieces. Add the mushrooms. Cook for 10 seconds and if it is too dry, add in a few table spoons of water. Season with soy sauce, salt and sugar. Turn off the heat. Return taro to wok and put in rice as well. Toss everything together a few times. Once all ingredients are mixed well put all ingredients in rice cooker with 3 cups of water.  Once cooked, fluff rice and allow to rest for another 10 minutes.

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