TASTE
A homestyle Pelekunu's recipe from 'the expert'
| • | All the goodness of 'ohana |
By Wanda A. Adams
Advertiser Food Editor
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When I called Ted Kuahine one Saturday to see if I was using his Pelekunu teri sauce correctly in a recipe, he said, "Let me give you to the expert," and handed the phone to his mother-in-law, Myrna Hardin of Ma'ili.
She shared her slow-cooker teri pork recipe. Don't own a slow-cooker? Braise it in the oven at 325 degrees.
PORK PELEKUNU
Cut the meat into large chunks, and, in a frying pan, brown meat in a little vegetable oil or oil spray. Place in slow cooker with remaining ingredients. Cook 3 hours until meat shreds.
Makes plenny! (8 servings).
Variations:
Add long rice toward the end of the cooking time or add potatoes, long squash or blocks of tofu.
Hardin also makes an asparagus salad by combining blanched asparagus, cut into bite-size pieces, pressed tofu cut into small blocks and a drizzle of the Hot & Spicy Pelekunu's sauce.
One thing I noticed when using the sauce in various dishes at my stepdaughter's recent wedding in Alaska (where homesick Islanders took to the teri flavor like they'd been starving for it for years): These sauces are powerfully flavored; taste and add water as needed in cooking, or use them judiciously.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
