Hawaiian Kalua Pig Tostadas with Tomato Cucumber Salsa
1½ cups pureed fresh mango
½ cup hoisin sauce
1½ cups Eurofresh Roma tomatoes
cut in small dice
1½ cups Eurofresh English
cucumbers cut in small dice
4 radishes, julienned
1 teaspoon grated fresh ginger
¼ cup Maui onions cut in small dice
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
5 pounds pork shoulder,
cut in ½-inch cubes
2 tablespoons Hawaiian sea salt
2 tablespoons liquid smoke flavoring
Pour in 1 cup water and cover the pan with a tight lid. Roast for 2 hours.
Carefully remove the lid and the top leaves. Let cool to room temperature.
Shred the pork with 2 forks. Set aside 2 cups for the recipe and keep warm.
Refrigerate the remaining pork for up to 5 days.
In a bowl, combine mango and hoisin sauce. Set aside.
In a large bowl, mix tomatoes, cucumbers, radishes, ginger, Maui onions,
vinegar, oil and salt to taste. Set aside.
To assemble, lay taro chips on a platter. Layer with 2 cups pork, mango
sauce, tomato cucumber salsa and cheese. Garnish with green onions.
Makes 12 servings.
Recipe developed by Matt Alleshouse, chef/partner, Urban Chefs Az.
Preheat oven to 400°F.
Prepare the pig: Line a roasting pan with half the leaves. Mix remaining
ingredients. Place the mixture on the leaves and cover with remaining leaves.