It’s that time of year. Potluck season is in full swing as we enter the holidays in Hawaii. While bringing something store-bought is always a quick and easy option, you may want to consider whipping up something homemade. Not sure where to start? Let HMSA’s executive vice president and chief health officer, Kenric Murayama, M.D., give you a hand.
As we hana hou one of our favorite series, Cooking with Kenric, former surgeon Dr. Murayama takes a break from his day job of overseeing all health services functions at HMSA to join us in the kitchen where he breaks down some of his go-to potluck recipes, complete with step-by-step videos.
CHINESE CHAR SIU PORK
For this recipe, you may need to take a trip to your local Asian grocery store to find all the ingredients. Once you have everything, the versatile marinade comes together in minutes, and you can use it on your preferred cut of pork. Dr. Murayama used a mixture of pork belly and pork shoulder, but the key is to pick pieces of meat with a 50/50 ratio of lean meat to fat to achieve the perfect texture in each bite.
Pro tip: Don’t skip the overnight marinating step! Trust us, it makes all the difference.
Ingredients
- 1 lb. skinless pork belly or pork shoulder, cut into large strips or cubes, about 2 inches thick
For the sauce
- 2 pieces Chinese fermented red bean curd
- ½ cup granulated sugar
- 2 Tbsp. standard shoyu/soy sauce
- 1 Tbsp. Chinese Shaoxing wine
- 1 Tbsp. oyster sauce
- 1 tsp. premium dark shoyu/soy sauce (thick consistency)
- 1 tsp. garlic, minced
- 1 tsp. five-spice powder
- 3 dashes of white pepper
- 1 Tbsp. maltose or honey (optional)
Instructions
In a large mixing bowl, combine all the sauce ingredients and stir until fully mixed. Crush the bean curd pieces to help bring out the flavor. Add the pork. Mix, ensuring pork belly is fully coated in sauce. Cover and refrigerate overnight to allow the meat to marinate.
Heat oven to 400 degrees F. Place marinated pork belly on a wire rack in a large pan lined with aluminum foil. Put the pan in the middle rack of the oven. Roast for 15 minutes.
Remove pan from oven and flip pieces of pork over. Brush the remaining sauce on the pork. Return pan to oven and roast for another 15 minutes.
Set oven to broil (500 degrees F) and broil each side of the pork belly for 1 minute, until all sides are nicely charred. Char siu pork will appear dark in color, which is normal.
Remove from oven and slice char siu into thin, bite-sized pieces. Serve immediately with steamed white rice or a green leafy salad.
Optional: If you have extra sauce, heat it in a saucepan over the stove and bring to a simmer. Pour warmed sauce over hot pork and toss gently to coat evenly.
CRISPY HOISIN FIVE-SPICE CHICKEN
If you’re pressed for time, this is the recipe for you. You can use any type and cut of chicken. Dr. Murayama recommends leaving the skin on to keep the chicken moist yet satisfyingly crispy.
Ingredients
- 1½ lbs. chicken thighs or wings, skin on and deboned
- 2 Tbsp. hoisin sauce
- 1 Tbsp. standard shoyu/soy sauce
- 2 tsp. ground five-spice
- 1 tsp. sesame oil
- 3 to 5 dashes of ground white pepper
- 2 to 3 stalks green onion, chopped
Instructions
In a large bowl, mix the hoisin sauce, shoyu, ground five-spice, sesame oil, and white pepper until well combined.
Add the chicken to the sauce and mix well so the chicken is well coated. Depending on your preference, cover to marinate overnight or prepare to bake immediately.
When ready to bake, preheat oven to 400 degrees F. Transfer the chicken to a baking sheet lined with aluminum foil or parchment paper. Add chopped green onion on top of chicken to taste. Place pan on the middle rack of the oven and bake for 30-35 minutes or until the chicken is thoroughly cooked through and no longer pink (165 degrees F).
Set oven to broil (500 degrees F) and broil for 1-2 minutes to get a nice char and crisp on the chicken skin. Remove from oven and add more green onions for color. Serve immediately.
TOMATO AND CHEESE WITH LI HING MUI VINAIGRETTE
This salad comes together quickly with a local twist – li hing mui powder. This unique vinaigrette is well-balanced and packs in all the sweet, salty, and sour flavors you could want, mixed with fresh veggies and cheese. What’s not to love?
Ingredients
- 8 Roma tomatoes, cut into large pieces
- 8 oz. fresh mozzarella pearls
- ½ cup fresh basil leaves, torn or thinly sliced
- 1 small red onion, thinly sliced (optional)
For the dressing
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp. li hing mui powder
- 1 tsp. honey or agave nectar
- Salt to taste (use sparingly)
- Freshly ground black pepper to taste (2 to 3 dashes)
- ½ tsp. Dijon mustard (optional)
- 1 clove garlic, minced (optional)
Instructions
In a small bowl, prepare the vinaigrette by whisking together all dressing ingredients until well combined.
In a large bowl, combine the tomato pieces and mozzarella pearls, as well as the sliced red onion if you choose to include it. Drizzle the dressing over the tomato and cheese mixture and toss gently to coat.
Alternatively, you can serve on a large plate with mozzarella pearls in the middle, surrounded by the mixture of tomato pieces and onion slices. Drizzle the dressing over the tomatoes and onions, allowing the dressing to seep into the mound of mozzarella pearls.
Let the salad sit for 10 minutes to allow the flavors to absorb. Before serving, garnish with basil leaves. Serve immediately.
KENRIC’S COCONUT DREAM COCKTAIL
This cocktail of Dr. Murayama’s is as advertised: creamy, refreshing, and tropical. The recipe below makes one drink but can be easily multiplied to share with family and friends.
Ingredients
- 1½ oz. whiskey or bourbon (1 shot)
- 1 oz. coconut rum (2/3 shot)
- ¾ oz. simple syrup (½ shot)
- Cream of coconut to taste (1 tsp. to 1 Tbsp.)
- Coconut water to taste
Instructions
In a tall, durable container, combine all ingredients and mix using an immersion blender or whisk. Transfer into drinking glass of choice and serve over ice. Makes one serving.
Revisit cooking with kenric: part 1
If you missed our first installment of Cooking with Kenric or you’d like to revisit his last roundup of delectable recipes, check out cooking with kenric: pau hana classics.
Hungry for more?
We’ve got you covered. Here are a few recipes great for sharing. Or, keep them to yourself, we won’t tell!
4 more rice cooker recipes: Japchae, okonomiyaki, mandu rice, butter mochi.
bite-sized appetizers: Mini meatball buns, crunchy taco cups, buffalo chicken eggrolls, loaded sweet potato rounds.
oodles of noodles: Lemon broccoli pasta, stuffed taco shells, goulash casserole.
savory to sweet: four recipes for peanut butter lovers: Peanutty soba, peanut coconut cauliflower curry, crispy peanut butter balls, peanut butter cookie bars.
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