If food is the way to a person’s heart, Kenric Murayama, M.D., has captured the hearts of hundreds through his cooking.
Dr. Murayama has spent most of his career as a surgeon, as well as running major departments and residencies at large institutions on the Mainland, such as the University of Pennsylvania and Temple University. He ultimately came home and took a leadership role at The Queen’s Health System while serving as a professor and chair of the Department of Surgery at the John A. Burns School of Medicine.
And if Dr. Murayama wasn’t busy enough, he also served on HMSA’s Board of Directors.
Since joining HMSA as executive vice president and chief health officer earlier this year, the retired surgeon has put away his scalpel and stethoscope in exchange for a kitchen knife and cooking tongs. After all, he had a backup plan if a career in medicine hadn’t worked out; Dr. Murayama had always aspired to be a chef since “small kid times.” Knowing this, we spent time with him to learn what dishes he enjoys whipping up for his family and friends.
Here’s some of Dr. Murayama’s favorite pau hana recipes, complete with step-by-step videos in a new series called “Cooking with Kenric.”
LOCAL STYLE CHINESE ROAST PORK
Chinese roast pork is a local favorite often found in Hawaii potluck spreads, with its savory flavor, tender meat, and signature crunch from the skin cooked juuuuust right. Dr. Murayama started making this dish years ago, and it’s a hit with his family and friends.
Ingredients
- 4 lbs. pork belly, skin on
- 1 small head of garlic, with cloves peeled
- Five spice powder, enough to cover meat side of pork
- Kosher salt for finishing
Instructions
Preheat oven to 350 degrees F, placing rack on the bottom 1/3 of the oven.
Wash the pork belly and use paper towels to dry. Cut horizontal slits on the sides of the pork belly strip and insert whole garlic cloves deep inside. Rub the meat side generously with five spice powder. Add a thick layer of salt to the skin side of pork belly. Spread evenly.
Put the pork belly on a wire rack over a broiler pan filled with an inch of water, so meat doesn’t dry out during the cooking process. Place pork in oven, uncovered, and roast for about one hour or until salt crust forms and hardens. Oil from the pork will drip to into the pan. Once hardened, remove the pork belly from the oven and scrape off and discard the salt crust.
Heat oven to 465 degrees F. Place the pork belly back in the oven on the wire rack over the broiler pan, skin side up, and roast for another 40-45 minutes. Then, remove from oven and let rest for 10 minutes.
Cut and serve immediately.
Check out the video instructions:
DREAMY CREAMY CLAM DIP
Although this recipe requires a little muscle and elbow grease, it’s well worth it as this dish comes together quickly and is a perfect complement to your favorite chip or cracker.
Ingredients
- 2 8-oz. blocks of cream cheese
- 2 6.5-oz cans of minced clams, drained and juice of 1 ½ cans reserved
- Worcestershire sauce to taste (about 3-4 dashes)
- Garlic salt to taste
- Black pepper to taste
- Lime juice
- Parsley flakes
Instructions
In a mixing bowl, beat cream cheese with a fork or mixer until smooth.
Slowly stir in clam juice one teaspoon at a time to make the cream cheese smoother. Stir in three dashes of Worcestershire sauce. Stir in three dashes of garlic salt. Add black pepper to taste. Add two squeezes of lime juice to taste. Stir in drained clams. Add reserved clam juice to thin the dip to desired consistency.
Garnish dip with parsley flakes. Serve with chips or crackers.
Store clam dip covered in the refrigerator three to five days.
Check out the video instructions:
KENRIC’S SASSY SALSA
No time? No problem! This homemade salsa recipe comes together in just a few minutes and truly gives store-bought alternatives a run for their money.
Ingredients
- 1 14.5-oz can diced tomatoes
- 1 10-oz. can diced tomatoes and green chilies
- 5 cloves fresh garlic
- Kosher salt to taste
- Parsley flakes or cilantro to taste
- Lime juice
NOTE: Using a hand blender will be easier to create the perfect consistency.
Instructions
Add all ingredients into a bowl.
Blend until mixed, but leave tomatoes a little chunky.
Pour salsa into serving bowl.
Garnish with more parsley (or cilantro).
And that’s it! Two minutes to make … enjoy!
Store salsa in the refrigerator for three to seven days in a covered container.
Check out the video instructions:
KENRIC’S LILIKOI LYCHEE SANGRIA
After a long week of work, sometimes a refreshing adult beverage is just what you need to get the weekend started. Pau hana at home with this tasty sangria recipe.
Ingredients
- 1 bottle red wine, chilled
- 1 cup coconut rum
- ¼ cup St. Germain Liqueur
- 1 11.5-fl oz. can lilikoi lychee juice
- 1 15-oz. can mandarin oranges, chilled and drained
- 1 15-oz. can lychee with juice, chilled
- Simple syrup (to taste, optional)
Instructions
Pour red wine into a pitcher. Add coconut rum. Use more or less depending on how strong you want the sangria to be. Add St. Germain Liqueur, lilikoi lychee juice, mandarin oranges, and lychee.
Stir well and add simple syrup to taste — a little will go a long way and you can leave it out if you prefer.
Serve in a glass filled halfway with ice and be sure to scoop a few pieces of fruit into each serving.
To maintain the freshness of the fruit, the sangria should be made only two to eight hours before serving. Keep chilled until ready to serve.
Check out the video instructions:
NOTE: If you choose to enjoy alcoholic beverages, please drink responsibly. The Dietary Guidelines for Americans 2020-2025, published by the U.S. Department of Health and Human Services and U.S. Department of Agriculture, explains that adults of legal drinking age may drink in moderation by limiting intake to two drinks or less in a day for men and one drink or less in a day for women, when alcohol is consumed. Drinking less is better for your health than drinking more.
More to enjoy
Here are more easy and delicious recipes to feed and impress your friends and family.
