Luau Stew With Pork

Method8 steps

1. 1

   Step 1: Wash the 1 lb luau leaves thoroughly, then remove and discard their stems. Cut the leaves into one-inch ribbons and set aside. These taro leaves must be thoroughly cooked before eating; do not taste them raw.

   Uses 1 lb luau leaves · Water as needed to wash luau leaves thoroughly

2. 2

   Step 2: Cut the 1 lb pork shoulder into two-inch cubes if needed. Toss the one raw pork batch with exactly 1 tsp from the 1–2 tsp total salt allowance. Keep the remaining allowance for final seasoning.

   Uses 1 lb pork shoulder, cut into two-inch cubes · 1 tsp kosher salt for the raw pork, from the total 1–2 tsp allowance

3. 3

   Step 3: Heat an actual amount of cooking oil in a large pot over medium-high heat. Brown the salted pork in a single layer, turning until evenly browned on all sides. Transfer it to a plate and pour off excess oil, leaving the pot ready for the aromatics. Browning alone does not finish cooking the pork.

   Uses One salted raw pork-cube batch · Cooking oil as needed to brown pork

4. 4

   Step 4: Reduce the heat to medium. Add the one thinly sliced sweet Maui onion and the minced ginger (1) piece to the same pot and cook until the onion is translucent.

   Uses 1 sweet Maui onion, thinly sliced · 1 two-inch piece ginger, peeled and minced · Pot with retained browning oil and juices

5. 5

   Step 5: Layer all the prepared luau-leaf ribbons over the cooked onion and ginger. Put all the browned pork on top and add the ½ cup stew water. Bring to a boil, then reduce to low and simmer gently for about 1 hour, continuing longer if needed until the leaves are thoroughly cooked and very tender and the pork is cooked through and tender. The one-hour guide is not a reason to serve undercooked taro leaves. Check and stir every 15 minutes during this same simmer.

   Luau stew simmer guide · 60 minUses One washed luau-leaf ribbon batch · Cooked onion and ginger in the pot · One browned but not yet fully cooked pork batch · ½ cup water

6. 6

   Step 6: During that same simmer, stir every 15 minutes and check the leaves and pork. When the pork is tender enough, leave it in chunks or shred it with chopsticks as preferred. Continue cooking until the taro leaves are thoroughly cooked and tender.

   Uses The same ongoing pork and luau-leaf stew

7. 7

   Step 7: Taste the fully cooked stew and add only the actual extra salt wanted from the remaining 1–2 tsp total allowance. Add an actual optional splash of shoyu if wanted. Serve hot as two main-dish portions with actual optional ready rice or prepared poi, and optional chili pepper water.

   Uses Fully cooked tender pork luau stew · Actual extra salt wanted from the remaining 1–2 tsp total allowance · Shoyu as wanted, optional · Ready-cooked rice as wanted, optional · Prepared poi as wanted, optional · Chili pepper water as wanted, optional

8. 8

   Step 8: Refrigerate actual leftover stew within 2 hours in shallow containers and use within 3–4 days. Reheat the portion you will serve until it reaches 165°F (74°C) throughout.

   Uses Actual leftover cooked pork luau stew