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Kalua Pig and Taro Hash

Yield 4 ½ lbs. ( four and one half pounds)

2½ lb Kalua Pig (two and one half pounds)
1¼ lb peeled, diced, steamed taro root (one and one fourth pounds)
10 oz peeled, diced, sauteed onion
1/3 bunch thinly sliced green onion (one third bunch)
to taste salt and pepper
1/2 tsp minced and sauteed peeled garlic (one half teaspoon)
1 ea whole egg

Shred Kalua pig well. Beat egg in bowl large enough to hold all ingredients.
Add all remaining ingredients except salt and pepper and mix lightly. Season to taste with salt and pepper and remix.


Hollandaise Sauce

Yield 1 cup

1½ tsp fresh Lemon Juice (one and one half teaspoon)
1 pinch cayenne pepper
2 fl oz whole eggs (approximately one and one half eggs)
6 fl oz Clarified Butter

Blend lemon juice and cayenne pepper for a few seconds in blender
Add eggs. Blend just to combine
Gradually add the 140-degree butter, blending continuously until smooth and thick
Hold in pan in a slightly warm place for service.
If necessary add salt and lemon juice to taste.


Eggs Waikiki

Yield 1 portion

1½ oz wilted spinach leaves ( one and one half oz.)
1 tbl butter
4 oz Kalua Pig and Taro Hash
2 ea poached eggs
2 fl oz Hollandaise Sauce
2 Tbl diced tomato

Bring salted water with 1 tsp vinegar per quart to a boil. Gently stir the water in one direction to form a slight whirlpool effect and drop eggs in one at a time. Reduce heat to just a simmer and cook for approximately 3 minutes.

Saute the spinach until wilted in a little butter. Drain any excess moisture and layer on plate.

While eggs are cooking, form the Kalua pig and taro hash into patties and sauté until golden brown and well heated through. Place over spinach and make a dimple in each one to help hold the eggs.

Pour 2 tablespoons of hollandaise (or to your own taste) over each egg and garnish with the fresh diced tomato. Serve at once.