I was so honored to have Ernest "Papa" Tottori, the Taro Brand patriarch in the kitchen with us on Cooking Hawaiian Style showing us how to make one of his favorites... Pork luau in the crockpot. Papa Tottori is a treasue and has been producing poi for the state of Hawaii for years. Be sure to catch his episodes and ...
Portagee-style breakfast skillet made home-style the way my grandma used to make. Its kind of like hash but with a rich tomato base. Top with a couple fresh eggs and you have an amazing breakfast or brunch!
This is a dish that my mother used to make for her Dad who has Hungarian roots. Its a Hungarian goulash made with beef and Portuguese sausage - a typical Sunday dinner with my family.
I always enjoyed pasteles growing up in Hawaii. When I moved to Washington I needed to make anything I was ONO for. It's a little difficult to get ti leaves here so combined with the cold weather pastels stew is perfect. We love olives so adjust according to your liking. Hope you enjoy my version..
Pork sigsig is a very popular dish in my household. We used to make this on special occasions as it is fairly labor intensive.
I grew up loving sloppy joe's - This version is a slight variation with the addition of Portuguese sausage. If you like spicy, try using a spicy sausage instead of mild.
This is a local take on a Thai curry puff, made with ground Portuguese sausage, potatoes, onions and curry wrapped in a crispy pastry.
A simple, one-pot meal where you literally brown the chicken, pour all of the ingredients into the pot, cover and set the timer. It doesn't get easier than that!
A traditional miso soup with pork and vegetables added for a perfect soup as a meal!
Okay, now I'm really giving the good stuff away. Just like all the other dishes I have been creating, I was craving oxtail soup. I never really ate it much growing up in Hawaii but I decided to try something new. I traveled to Hilo to have some and some
Pork long rice - a quick and easy meal that you can prepare in less than 30 minutes. You can make it with pretty much whatever you like... omit the meat and serve as a side dish.
Pork hash katsu - I don't know what my obsession is lately with pork hash, but I've had hamburger katsu, spam katsu so why not pork hash katsu? Super easy to make and very tasty! This version is simply pan fried instead of deep frying.
Pork Hash Loco Moco - I love the taste of pork hash or gau gee filling and decided to make a loco moco using the pork hash filling instead of a hamburger patty, covered with killer brown gravy and topped with an egg.
The Filipino version of chow mein, although it is named after Canton, it is said that such a dish cannot be found in Canton. One of the most popular kinds of pancit, this is a kind of pancit stir-fried in a ginger-soy sauce mixture with toppings of various vegetables, meats, and seafood
I don't know of anyone that grew up in Hawaii that didn't eat the classic combination of pork & beans and Tulip Luncheon Meat. Its just one of those things that go really well together like peanut butter & jelly, mac & cheese....
A dish made popular by the many Filipino restaurants in town, you can now find this popular dish at many local take out restaurants and lunch wagons. Traditionally served with the flavorful rice stuffed in a paper thin egg omelet, this is a dish you will enjoy any time of the day.
Another variation of one of Hawaii's most popular plate lunch dishes...pork chop loco moco.
Recipe courtesy of Bridget at http://crumblycooki.net
Yummy and all time favorite dish. A great dish to have on your recipe list. This Pork Asado recipe is one you are going to bookmark.
If asked, I would call this a cross between the Japanese Jonjiru (Pork Miso Soup with Vegetables) and Nishime (Japanese Vegetable Stew). Pork, tofu and lots of vegetables simmered in a miso rich dashi. It’s a perfect ...
Try this awesome Pork Tocino recipe!
Pastele stew is a classic Hawaii favorite!
On a recent visit, my father decided to cook dinner for us. He decided to make one of his favorite soups. I don't know what its really called, but it is so incredibly delicious!! It is made with St. Louis style ribs, watercress and eggplant in a very hearty broth seasoned with onions, tomatoes and patis or fish sauce. It doesn't get any ...