Kalua Pig Spring Rolls Recipes

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

KALUA PIG SPRING ROLLS

Steps:

• Julienne carrots, green beans, and celery.
• Shred kalua pig and season.
• Wrap carrots, green beans, celery pork, and bean sprouts in lumpia wrapper using egg wash to seal.
• Deep fry then cut each roll in half on a slant.
• Serve with Tropical Salsa.

KALUA PIG MONTE CRISTO EGG ROLLS

Steps:

• 1. Place an egg roll skin on a clean surface dusted with a small amount of rice flour. Make sure one of the four points is facing you.
• 2. Center 1 slice of Swiss cheese on the lower half of the wrapper, followed by 1 slice of ham. Place about 2 tablespoons of the pork in the center of the ham. Top with a bit of shredded cabbage.
• 3. Using a pastry brush, paint a 1-inch border of egg white on the 2 edges of egg roll wrapper facing away from you.
• 4. Using both hands, roll the corner nearest you over the filling while tucking the outside corners toward the center. Continue rolling until the roll is closed and sealed. Gently firm up the roll, making sure the ends are tightly tucked in (or they will open when frying). (If using a lumpia egg roll wrapper, repeat the rolling process with an additional wrapper so the finished product is two-ply. Lumpia wrappers are thinner than traditional egg roll wrappers and this helps with issues of breakage.)
• 5. Repeat with the rest of the wrappers and filling, making sure to wipe your working board of any excess egg white as you go, as it is very sticky.
• 6. Dust the finished egg rolls with a bit of rice flour, cover, and refrigerate for about 30 minutes before frying. Fry them within 24 hours, or freeze them if you like.
• 7. Heat the frying oil in a deep fryer to 350 degrees F. Or, if you do not have a deep fryer, fill a Dutch oven with 2 1/2 inches of oil (make sure not to fill within 4 inches of the top of the pot). Place the pot over medium-high heat. Test the oil with a little bit of rice flour. If the flour bubbles from the heat, the oil is ready.
• 8. Place just a few egg rolls in pot at a time, making sure the oil level doesn't get close to the top of pot. Fry the egg rolls, turning often, until golden brown on all sides, about 2 minutes. Place on cooling rack and continue cooking the rest of the egg rolls.
• 9. Should you have an accidental oil spill or flare up, cover the pot with a lid and turn off the heat source. Cover the fire with a liberal amount of baking soda. Never try to put out an oil fire with water-it is no bueno!
• 10. When the cooked egg rolls are cool enough to touch, cut them on a bias to show the layers of filling and amaze your family and friends! Serve with Wasabi Mojo.
• In a small bowl, combine all the ingredients. Cover and let rest in the refrigerator for at least 30 minutes before serving.

KALUA PIG

Steps:

• Preheat oven to 500°F.
• Lay 2 sheets of foil (each about 1 foot long) on a work surface with long sides overlapping by about 4 inches.
• Cut 2 (12-inch) lengths from banana leaf and center 1 on foil.
• Put pork on banana leaf and sprinkle with salt and liquid smoke.
• Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long).
• Crimp edges of foil tightly to form a packet and put in a large roasting pan.
• Add 1 inch of water and cover pan tightly with more foil.
• Bake pork in middle of oven 4 hours.
• Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl.
• Serve warm.