Kalua Pork Without The Oink

Kalua pork isn’t just an entree; it’s a whole lifestyle. One of the earliest native Hawaiian foods recorded in the annals of history, it’s been a staple of the culture for thousands of years. It was, and still is, a dish of celebration, a momentous event in and of itself, to be reserved for only the most joyous occasions. Since the traditional approach could easily take all day, it’s not an undertaking for last-minute parties or spur of the moment cravings.

Vegan kalua pork is a whole different story.

What Is Traditional Kalua Pork?

The term kālua in Hawaiian means “to cook in an underground oven.” This is a complicated and time-consuming process, which begins by starting a fire at the bottom of a large pit using koa or kiawe wood. Porous lava rocks are then added like coals and heated for several hours. The hot rocks are then spread out at the base of the pit and covered with banana leaves and ti leaves. A whole pig is then placed on top, covered with additional leaves to trap the steam inside, and finally covered in dirt to seal the entire pit. After 6 to 12 hours, the meat will emerge fully cooked and infused with smoky flavor.

What Makes Vegan Kalua Pork Better

Most recipes for plant-based kalua pork start with jackfruit, given its uniquely fibrous texture that shreds beautifully. Not knocking it, but jackfruit itself is pretty bland, and can be downright woody when not cooked properly. Start with Sugimoto shiitake that are guaranteed to give you a tender, meaty bite and an incredible depth of flavor, every single time.

  • Ready in minutes. Bad at planning ahead? Me too! This recipe is so easy that you can whip it up in 15 minutes, from start to finish, if you have soaked shiitake ready to go.
  • Hearty and healthy. High in fiber, potassium, and Vitamin D. Sugimoto Shiitake in particular have the most natural Vitamin D of any dried mushrooms on the market.
  • Meatless. Naturally, by omitting the pork, you get a cholesterol-free, low-fat treat that’s still rich in Guanylate, which enhances flavors and creates a much more intense overall umami flavor.

Tips For Success

No matter what, you can’t go wrong with this brilliantly simple, quick recipe. To get the maximum enjoyment out of the process and best result, here’s what you need to know.

  • Start with Sugimoto Koshin Shiitake. These particular shiitake have larger, flatter caps, which makes for a much finer shredded texture, just like pulled pork.
  • Save any excess mushroom soaking water and stems for another recipe. These are great in all sorts of soups and stews!
  • Use a sharp knife to make fine shredded ribbons. Take your time; this step is key for getting the right mouthfeel.

What To Serve With Meatless Kalua Pork

All you really need to enjoy this entree is a fork, but like any other simple dish, it only gets better with accompaniments and garnishes.

  • Slap some vegan kalua pork on a soft slider bun or vegan Hawaiian roll and top it off with a crisp, crunchy slaw. This is the ultimate backyard BBQ or potluck offering, sure to be a hit with kids and adults alike.
  • Dress it up as a typical Hawaiian plate lunch, with a generous scoop of hot white rice and creamy mac salad. Use your favorite pasta salad recipe or toss together cooked macaroni noodles and vegan mayo with a pinch of shredded carrots, minced onion, and relish, to taste.
  • To drink, you can’t go wrong with pure coconut water, or go all-out with a cherimoya lava flow.
    For a proper luau, you can go all-out and serve an abundant spread of other Hawaiian staples, such as poke, chicken long rice, and lomi lomi. Don’t forget the mochi brownies for dessert!

FAQs

Q: Can I make this vegan kalua pork recipe oil-free?
A: While the oil contributes critical richness to mimic the naturally fatty pork and is very strongly recommended, you can omit it if necessary. Simply cook the shredded mushrooms with the marinade until all the liquid has been absorbed.

Q: How can I add more protein?
A: Believe it or not, Sugimoto Shiitake actually do contain protein, to the tune of 1 gram per serving, or 14 grams per package. If you’d still like to add more to your meal, consider incorporating up to one cup of shredded seitan or soy curls.

Get a taste of the Hawaiian islands from the comfort of your own home any day of the week. Create an incredible depth of savory flavor with minimal ingredients and just minutes on the clock. You’ll want to save this recipe as your new all-purpose entree for parties, weeknight dinners, or midnight munchies.

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Hannah (BitterSweet)5 Comments

Pride

Pride Month is, or at least should be, about more than just rainbows and parades.

Reduced down to its most basic elements to be more palatable to the mainstream, so much is lost in translation. It should be about celebrating alternative sexual identities, yet fails to be truly inclusive. Some people still call it “Gay Pride Month” which does a genuine disservice to the larger queer community. Strides have been made to recognize greater nuance beyond the swath of hetero-normative values that dominated western society for all of recorded history, so why does it still feel like such a fight? Why is it still so hard to be heard? Why is it still so hard to be seen?

Do my words not matter? Are my colors not bright enough?

Purple, White, Grey, and Black Macarons

I’m asexual. Should I even say that out loud? I was always told to leave it unsaid, let people guess or come to their own conclusions. It doesn’t matter. No one needs to know if I am or am not having sex.

It’s true, but also incredibly shortsighted.

It isn’t even about me anymore. It’s about standing up and modeling the representation that I never saw when I needed it most. Asexual people are out there, being successful, living full lives, but remaining largely invisible. I didn’t even know that it was a thing until I was in my 30s. I thought I was just… Nothing. Or broken. Or wrong.

A label doesn’t change anything, but it does help things make sense. In a society that sexualizes everything, would it be so terrible to talk about something that runs in the opposite direction?

Asexual people are queer people. More importantly, asexual people are people. Let’s make this the new normal.

Hannah (BitterSweet)9 Comments

Good Luck Potluck

Potlucks, both big and small, have the power to bring people together like nothing else. These communal feasts allow a true fusion of cultures, uniting culinary traditions to create a symphony of flavor on every plate. Unlike your average hosted dinner party or brunch gathering, it’s not just about the individual’s dining experience, but celebrating the full collective of flavors found within the community at large.

Beyond the food itself, potlucks allow an intangible magic to develop, fostering bonds and deepening relationships. These gatherings are not confined to rigid social structures or the formality of restaurant dining. Rather, they offer an intimate setting where the boundaries between host and guest blur into insignificance. It is within this egalitarian ambiance that strangers become friends, and acquaintances transform into confidants, all while savoring the fruits of their collective labor.

With that in mind, there are no wrong answers for the perennial question: What should I bring to a potluck? From the zesty chili that sets the palate ablaze to the velvety chocolate cake that seduces the sweet tooth, each dish tells a story, far more personal and revealing than a casual conversation. If you’re stumped, though, I do have a few foolproof suggestions.

What Makes a Good Potluck Dish?

To narrow down the options, my criteria for what goes on this list is more pragmatic than visionary. It’s always best to select a dish that:

  • Serves many, ideally 8 – 10 at minimum, or can be scaled up accordingly
  • Travels well, no matter the distance
  • Can sit at room temperature or is easy to reheat with minimal fuss
  • Quick and easy to prepare, because no one wants to spend any party stuck in the kitchen
  • Isn’t terribly messy to serve or eat

From snacks to desserts, here’s my cheat sheet for serving any group with style.

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Hannah (BitterSweet)6 Comments

Short and Stout

As the single most widely consumed alcoholic beverage in the world, I know I’m part of the minority when I say I’m not a big fan of beer. The oldest known recipe for beer is over 4,000 years old, discovered in ancient Mesopotamia, so clearly there’s more to it that I must be missing. Forever curious, sometimes to my own detriment, I’ll always eagerly try a new brew. For such an immense, diverse category of drinks, it would be criminal to write them all off for a single polarizing flavor, after all.

Anyone else in the same boat would be advised not to attempt a heavy, highly-hopped stout. When offered a novel, local brew, the promise of coffee and oatmeal drew me in, but make no mistake: This is no breakfast treat. Acrid, cloying, and bitter, I could barely get down two sips before calling it quits.

Though perhaps unintentionally, this particular coffee oatmeal stout did provide ample inspiration after the initial brutal tasting. Taking notes from the basic components, it became a hearty base for an equally intense, yet far less polarizing, quick bread.

Both intoxicating and energizing, you get a serious dose of caffeine from concentrated cold brew coffee, amplifying the flavor from the beer. Whole oats boost the cereal taste from the brewing process, while date syrup and coconut sugar harmonize with a caramelized sweetness, taking the edge off the harsher flavors that otherwise bubble up.

Key Ingredients and Substitutions

  • Flour: I used a combination of whole wheat and all-purpose flour to incorporate a more earthy, wholesome flavor that pairs well with the heft and intensity of the beer. If you want a lighter crumb and higher rise, you can omit the whole wheat and use twice as much all-purpose instead.
    • For a gluten-free option, use your favorite gluten-free flour blend and replace the stout with a comparable wheat-free dark beer.
  • Cold Brew Coffee Concentrate: This is a staple for me during the hotter months (AKA, 10 out of 12 in Texas) so I always have a bottle on hand. In a pinch, you could replace this with regular coffee brewed at 4x strength, or 4 teaspoons of instant coffee powder dissolved into 1/2 cup of water.
  • Pumpkin Pie Spice Blend: This was an inclusion of pure laziness. If you don’t have a ready-made mix in the pantry, you could omit the spices altogether, or use a combination of cinnamon, ginger, and cloves.
  • Date Syrup: Moderately sweet, tempered by a subtly bitter caramel-like bite, date syrup is one of my current favorite sweeteners. You could replace it with standard molasses if desired, but expect a darker end result.
  • Coconut Sugar: Same sentiment here; an equal amount of dark brown sugar can suffice.

Did you know that in ancient Egypt, beer was considered a sacred beverage and was often used as payment for laborers? I’d like to think that this Coffee Oatmeal Stout Bread would be worth its weight in gold. Even if you don’t like beer, this easy recipe will give you a good reason to keep a 6-pack on hand.

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Hannah (BitterSweet)2 Comments