Kalua Pork and Salmon and Caviar Appetizers

Once again we purchased Pork from Black Hogg. This time hit was Kalua Pork. I assume but don't know it has an Hawaiian  Style Marinade. At least it sounds Hawaiian to me. We liked it.

Walter the chef / owner of Republique (our favorite restaurant) had gifted Cathy for her birthday a container of Caviar. We had some left over Salmon so I made a Salmon Spread topped with Caviar. Quite the appetizer. Loved it! You can get the recipe for the Salmon Spread on our blog of: January 5, 2007. Click the date to get the recipe.

Kalua Pork - Sunterra Farms Heritage Pork

Black Hogg

 

Preheat

convection oven: 275°

standard oven: 300°

 

1. wrap each piece of pork separately in foil (smaller pieces can be wrapped together).

2. place wrapped pieces into a dutch oven or a pot with a tight-fitting lid (make sure the thick part of foil is on the bottom, this will protect the meat).

3. pour 2 cups of water into pot and cover with lid.

4. place pot into oven and cook for 3 1/2 hours (after 2 hours check if the pot needs more water).

5. after 3 1/2 hours, remove from oven and take out pork pieces.  carefully unwrap with tongs.

6. if the meat is not fork tender, re-wrap and cook for another 30 min.

7. once meat is tender, place on cutting board and chop it into large chunks.  taste and add salt if desired.

8. enjoy over rice, drizzled with the sweet soy ginger sauce, add some pickled veggies and mac salad if you like!