Kalua Pig With Cavatelli And Chinese Broccoli Recipes

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

SAM CHOY'S OVEN-ROASTED KALUA PIG

Steps:

• Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
• Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
• Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

CHINESE BROCCOLI WITH EGG DIPPING SAUCE

Steps:

• To soft cook the egg: in a small saucepan, bring 4 cups of water to a boil. Using a ladle or slotted spoon, lower and egg into the water and boil for 5 minutes. Remove the egg and place in a bowl of cold water to make it easier to handle. To make the flavored fish sauce: Combine sugar and water until sugar is dissolved. Add fish sauce, vinegar and lemon juice. Taste to adjust the flavors. Add chiles and garlic. Crack and peel the eggs and pour about ½ cup of flavored fish sauce over the eggs.
• Blanch broccoli by placing it in a pot of salted simmering water (you can add a few tablespoons of oil to the water for added flavor). Cook for several minutes until the stems are "al-dente". Drain and serve immediately with egg dipping sauce and oyster sauce on the side.