CHAD PAISHONs WAA KALUA PIG AND GREENS
Chadd Paishon is voyaging royalty. He first joined the Polynesian Voyaging Society in 1990 as they prepared to sail to Rarotonga. He was later a crew member on the Hokulea when they voyaged to Okinawa, Fukuoka, Hiroshima and Yokohama.
Chadd holds the honor of being one of 5 navigators inducted into the School of Navigation of Micronesia Master Navigator Mau Piailug. Chadd shows us a new technique being used by the navigation community in preparing meals for long open ocean voyages. He shares some of their recipes and the simplicity of making Hawaiian food on a canoe. Chadd shares his Waa kalua pig and cabbage recipe.
CANNING YOUR COOKED KALUA PIG
Place cooked kalua pig in 1qt. canning jars adding broth or water but leaving 1 inch headspace.
Remove air bubbles using plastic spatula or chopstick.
Center hot lid on jar. Apply band and adjust until fit is finger tip tight.
Place jars on canner rack in pressure canner that has about 2 inches of warm water on the bottom.
Process filled jars in pressure canner at 10 pounds pressure for 1hr and 30 minutes.
Adjusting for altitude. Altitudes of 1001ft. + process at 15 pounds pressure. When done your canned kalua pig will be shelf stable for up to 1 year.
FREEZE DRYING MIXED GREENS
Fresh, cleaned, chopped mixed greens are placed on trays and processed in a home freeze dryer for 20-36hrs.
Fresh greens are frozen to -40 degrees F.
A vacuum pump pulls a powerful suction while the trays warm, removing water from the greens while still frozen, maintaining original shape, flavor and nutrition.
When sealed properly preservation and shelf stability lasts for up to 25yrs.
Boil 32oz of water in a kettle.
In a large skillet, on medium high heat, heat all mixed greens?
Rehydrate greens with boiling water as needed
Add canned Kalua pig to mixed greens