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Kalua Pig Nachos

Only at potlucks do you get to try new dishes that just take your taste buds to another level. I love pupus and in fact I am often called the Pupu Lady at my family gatherings. Another great cook and dear friend Shelley shared this with me at one of our potlucks.  I have tried different varieties of Won Ton Pi. For a lighter crunch, the Sun Noodle brand is fluffy and yet crisp. This brand also has the most slices in their package.  For a harder crunch the Crown or Chun Wah Kam brands are great too.  To keep the pi crispy longer, I try to make sure that after the Kalua Pig is heated in the microwave, I pat it dry to soak up some of the fat and wait till its at room temperature before I assemble the nachos. If it is too hot or warm it will soften the pi faster.  I must warn you, that this pupu is so addicting that it may just as well become your entree meal since you will not be able to stop eating it!

Thanks Shelley, for this great addiction


Posted By: Lindy Hashimoto
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
Ingredients: Print   Add to cart
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1 pkg won ton pi (wonton skins)
1 lb Kalua Pork (click to order)
1 lb Lomi salmon, well drained
3/4-1 Cup Mayonnaise
1 Tablespoon hot chili sauce (I use Sriracha)
green onions, chopped

Oil for frying

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Cooking Process:

Cut won ton pi into 4 squares. Deep fry till brown and crispy. Drain on paper towel and lightly salt each batch.  Chop kalua pig to smaller pieces and heat for about 1-2 minutes in a microwave oven. Cool to room temperature. (if you layer on pi when hot the pi will get soggy faster.)  Mix mayonnaise and hot sauce and place in a little ziploc bag. When ready to serve make a very small snip on the bottom corner of the bag so you can squeeze out the sauce.  On a platter or foil pan (I use a 9x13 foil pan for potlucks), layer 1/2 of pi on the bottom of the pan. Sprinkle about 1/2 of the kalua pig, then 1/2 of the lomi salmon then squeeze some sauce. Repeat with the rest of the ingredients then top with green onions for garnish.

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