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Guava BBQ Pulled Pork

Kalua Pork:
1 piece boneless pork butt (cut in half)
Hawaiian salt, to taste
4 pieces ti leaf
2 cups water
1 liquid smoke (optional) to taste, add after pork is cooked

Using a small aluminum pan, lay 2 pieces of ti leaves in the pan. Season pork with salt and cover with remaining 2 ti leaves. Cover the pan tightly with aluminum foil and bake in the oven at 350 degrees for 4 hours. Shred it into chunks.


Guava BBQ Sauce:
1 quart bbq sauce of your choice
6 ounces brown sugar
2 cups guava concentrate
½ cup soy sauce (one half cup)

In a mixing bowl, combine ingredients until well blended. Pour over pork to taste.

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Salmon Gravlax

1 side medium salmon filet, with skin on

Brine:
2 pounds sugar
2 pounds kosher or coarse salt
1/3 cup pickling spice (one third cup)
Zest of 1 lemon
1 tablespoon cracked black pepper
1 tablespoon basil
1/3 cup dill (fresh or dried) (one third cup)
1 tablespoon oregano

green onions and sour cream for garnish (capers optional)

Lay a piece of saran wrap on a piece of foil. Sprinkle half of the brine, then lay the salmon, skin down and cover with the saran wrap and foil nice and snug.

Let salmon sit at room temperature for about 4 hours, then refrigerate overnight. When salmon is firm, rinse well under cold water to remove and salt residue. Slice paper thin.

Chef used pan fried hash browns but you can use bread rounds or crackers. Put a slice of cured salmon on the hash browns and a dab of sour cream with green onions or capers.