Wednesday - July 26, 2006
On this week’s show, Aurelio Garcia, executive chef at Sam Choy’s Breakfast, Lunch and Crab, demonstrates how to prepare his favorite pupus.
SALMON GRAVLAX (Cured Salmon)
* 1 side medium salmon filet, with skin on For Brine:
* 2 pounds sugar
* 2 pounds kosher or coarse salt
* 1/3 cup pickling spice
* zest of 1 lemon
* 1 tablespoon cracked black pepper
* 1 tablespoon basil
* 1/3 cup dill (fresh or dried)
* 1 tablespoon oregano
* green onions and sour cream, for garnish (capers optional)
Lay a piece of plastic wrap on a piece of foil. Sprinkle half of the brine, then lay the salmon, skin down, and cover with the plastic wrap and foil nice and snug.
Let salmon sit at room temperature for about four hours, then refrigerate overnight. When salmon is firm, rinse well under cold water to remove salt residue. Slice paper-thin.
Put a slice of cured salmon on top of hash browns and a dab of sour cream with green onions or capers. (The chef uses pan-fried hash browns, but you can use bread rounds or crackers.)
GUAVA BARBECUE PULLED PORK
For Kalua Pork:
* 1 piece boneless pork butt (cut in half)
* Hawaiian salt, to taste
* 4 pieces ti leaf
* 2 cups water
* liquid smoke (optional) to taste, add after pork is cooked
Using a small aluminum pan, lay two ti leaves in the pan. Season pork with salt and cover with remaining two ti leaves. Cover the pan tightly with aluminum foil and bake in the oven at 350 degrees for four hours. Shred meat into chunks.
For Guava Barbecue Sauce:
* 1 quart barbecue sauce of your choice
* 6 ounces brown sugar
* 2 cups guava concentrate
* 1/2 cup soy sauce
In a mixing bowl, combine ingredients until well-blended. Pour over pork to taste.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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