All recipes are created by Chef Mike Lofaro.
AROMATIC RUBBED KALUA PORK WITH DRAGONFRUIT SALSA
Amounts are approx 2 T each to taste:
Rub mix all over pig that has been scored and rubbed with Hawaiian salt. Put the pig in a pre-heated imu for 14 hours.
BRAISED FROG LEG STEW IN A COCONUT
Coconuts with top 1/3 chopped off
Frog legs (4 per coconut)
2 Tbs minced ginger
2 Tbs minced galangal
2 Tbs minced garlic
3 cups fresh coconut water
3 cups coconut milk
2 Tbs green curry paste
2 Tbs fish sauce
Tahitian lime (to taste)
Baby bok choy
Chinese long beans
Make a soup base with the ginger, garlic and galangal, coconut water & milk, fish sauce, curry paste and lime. Add veggies and frog legs to coconuts, cover with coconut soup base and simmer for approximately 15 minutes in the coals of your imu pit.