Heart Breaker Roast Recipes

Steps:

• For the lau lau: Stack 2 taro leaves and place about 5 ounces of the pork shoulder and 1 ounce of the pork fat in the center. Sprinkle with a quarter of the Hawaiian salt. Fold the sides inwards, roll tight like a burrito and wrap in foil. Repeat.
• Steam the lau lau for 5 to 6 hours. Let cool.
• For the smoked pork: Combine the shoyu sauce, sugar, grated ginger and garlic in a mixing bowl. Marinate the pork meat in the sauce for 24 hours in the refrigerator. Put the meat into a smoker for 4 to 6 hours until firm or until the meat temperature is 165 degrees F.
• Cut the pork butt into 1-inch-wide strips, the length of the pork butt. Fry the pork separately in a pan and then incorporate into the fried rice.
• For the fried rice: Slick a large sauté pan with oil and heat over high heat. Add the Portuguese sausage and smoked meat and cook for 2 minutes. Add the cabbage, carrots, red onions and green onions; cook for another 2 to 3 minutes. Add the rice, soy sauce and oyster sauce; cook 5 minutes more. Remove from the heat.
• For the brown gravy: Add the butter and flour to a medium pot over medium-high heat; cook for 5 minutes. Slowly stir in the beef stock and bring to a boil. Remove from the heat.
• For the tempura batter: Sift the flour and cornstarch into a bowl and mix in the salt. Slowly whisk in 5 cups of ice water. If the batter becomes lumpy, use a strainer to get rid of the lumps. Set aside about 2 cups of batter for the tempura-poached egg.
• To fry the lau lau: Dredge the lau lau in the flour and dip in the tempura batter. Next, roll them in the panko, pressing to thoroughly coat. In a deep-fryer, cook the battered lau lau until golden brown, about 5 minutes.
• To assemble: Dredge the poached eggs in flour and dip in the reserved tempura batter. Deep-fry the eggs for 2 to 3 minutes.
• Scoop the fried rice into four bowls and top with a lau lau. Ladle gravy over, then set an egg on top and garnish with green onions.

Steps:

• Preheat a heavy deep pan on medium-high heat.
• Add oil, and brown roast on all sides until a golden crust forms.
• Sprinkle with salt and pepper. Add prunes and 2 cups of water.
• Cover and reduce heat to simmer for 3 to 3 1/2 hours.
• Remove meat from liquid and place on a platter.
• If you wish, you can strain out the prune pieces, but save the juices!
• Stir in vinegar, water, sugar, cloves and cinnamon. Cook rapidly until a thick sauce is formed.
• Pour sauce over and around meat.
• I like to serve garlic mashed potatoes, and green beans with this dish.

Steps:

• Place the meat in a large, heavy-bottomed pot, add the water, bring to a boil, skim the froth as it forms until it stops forming. Add onions, salt, pepper and turmeric. Bring back to a boil. Reduce heat, cover, and simmer over low heat for 2 hours or until the meat is tender and falling off the bone. Add more warm water if needed. Stir occasionally to prevent sticking to the bottom of the pot.
• Meanwhile, in a medium-sized saucepan, place the drained wheat, chickpeas, and 4 cups water. Bring to a boil, reduce heat, cover and simmer over low heat for 2 hours or until the wheat is tender. Add more warm water if necessary.
• TO ASSEMBLE THE PORRIDGE:.
• Drain the meat thought a fine-mesh sieve. Pour back the strained stock into pot. Separate the meat from the bones and return it to the pot. Discard the bones and anything else left in the sieve. Add the cooked wheat and chickpeas to the pot. Place the pot over medium-low heat, and use a handheld mixer to puree the meat, wheat, and chickpeas in the pot, and mix for 10 to 15 minutes until you have a homogenized, slightly elastic puree and the meat and wheat have thoroughly blended together. Adjust seasoning to taste.
• Spoon the porridge into individual serving bowls. Garnish to taste with a little melted butter, cinnamon, and confectioners' sugar on the top. Nush-e Jan!