Tag: entree

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.

Continue reading “Kalua Pork Without The Oink” →

Hannah (BitterSweet)2 Comments

Jacked Up On Jackfruit

With the rise of plant-based alternatives comes a wealth of inspiration- And misinformation. Jackfruit has been embraced as the meat of the jungle, fulfilling that role with varying degrees of success. For every incredible pulled “pork” sandwich, there’s another platter of stringy, unidentifiable BBQ going untouched at the neighborhood cookout. If you don’t know jack about jackfruit, you’re not alone.

How To Buy Jackfruit

For the sake of savory recipes, you want to by young green (unripe) jackfruit, canned and packed in brine, not in syrup and not fresh. Fresh jackfruit is indeed sweet, as the name would imply, often enjoyed in smoothies, ice cream, pudding, and other desserts. The texture is also smooth and almost bouncy, somewhat like lychees. While delicious, this isn’t the best way to replicate a meaty experience, to say nothing of the difficulty prepping a whole jackfruit, which can weigh up to 100 pounds.

Immature jackfruit is now sometimes packaged in pouches too, sometimes sold refrigerated or alongside shelf stable meat substitutes. Aside from having less liquid, the differences are immaterial.

How To Cook With Jackfruit

Most cooks go wrong right in the beginning. Some brands have jackfruit that’s already broken down to a texture that’s “usable” right out of the package, but that doesn’t mean you should. More often than not, it’s still very tough, tinged with the residual taste of the metal can.

  1. For the best experience with jackfruit, take it to the stove first. After thoroughly draining the brine, add fresh water to cover and bring it to a boil. If it’s already fairly tender, you can then immediately drain and get to work. For tougher chunks of jackfruit (as seen above), give it up to 20 minutes, until it falls apart readily when prodded.
  2. Flavor your water to infuse the jackfruit with a meatier taste right off the bat. Add a cube of vegan bouillon flavored like chicken, beef, or pork, depending on your desired output. For general umami, mushroom stock and/or shiitake powder is always a solid choice.
  3. Use a potato masher for the best shredded texture. No one wants a big chunk of miscellaneous gristle in their meat; consider the same rule for plant-based products. If it’s not soft enough to mash, it’s not cooked enough to use.

Jackfruit Is Only As Flavorful As Its Sauce

Like tofu, young jackfruit is downright bland until you season it. That’s why you need to go heavy on your spices and sauces, but don’t rely on packaged solutions alone. The biggest problem I find with most pulled pork facsimiles is the cooks use prepared BBQ sauce right out of the bottle and call it a day. Add smoke, add fresh garlic, add a bit of fat, please! Put it back over the fire to give it more nuanced texture, crisping the edges for a chewier bite. You can saute it, air fry it, bake it, roast it, grill it; anything! Don’t just pretend like it’s a complete gourmet meal without putting in some work.

Jackfruit Nutrition Notes

Here’s the rub: jackfruit is not a great source of protein. Don’t call it an “alternative protein” because it’s simply not an accurate assessment. You’d get more protein eating raw broccoli. Jackfruit does have plenty of nutritional benefits to offer, though!

  • Good source of potassium and Vitamin C. Feed your skin and bones with these key “beauty” vitamins.
  • Cholesterol-free. An automatic advantage of swapping animal products for plants is instantly cutting cholesterol out of the picture. For anyone worried about heart health, this is one easy step that can make a big difference.
  • Good source of fiber. Stay regular! Don’t forget that a healthy digestive system (AKA your microbiome) also contributes to a healthy immune system too.

Jackfruit does have an impressive amount of protein compared to many other fruits, like apples and mangoes, but it shouldn’t be considered the place to get your gains. Add other protein sources to your meal, such as tofu, beans, nuts, and seeds for a healthy balance.

What Should You Make With Jackfruit Next?

There’s no shortage of inspiration for jackfruit recipes spanning all cultures and cuisines. Today, I’d like to present a very simple introduction to the meatless beast, treating it like chicken salad, but taking away the sometimes divisive mayonnaise component.

Tossing the savory shreds instead with a light dressing of olive oil and fresh herbs, it’s a bright and simple lunchtime staple. The crisp crunch of celery adds textural contrast that holds up well over time, even when prepped ahead and stashed in a lunchbox to eat on the go. Best of all, without the overbearing creaminess of conventional chicken salad, you’re free to top it with gooey dairy-free cheese and make an excellent chicken salad melt. Crisp toasted bread holds the whole assembly together in an unfussy, unpretentious package that everyone can get behind.

Jackfruit isn’t so scary when you break down the basics. Here’s an easy way to master the art of jackfruit cookery without fail.

Continue reading “Jacked Up On Jackfruit” →

Hannah (BitterSweet)9 Comments

A Happy Black Day

February 14th is widely recognized as Valentine’s Day, a time for love of all sorts to flourish. In response, March 14th is White Day, celebrated by some Asian cultures as an opportunity to give back to those who initiated the romantic gestured, traditionally split along gendered lines. This binary reciprocation is lost on me, but what I can appreciate is the following month, April 14th, that brings us Black Day.

What Is Black Day?

Black Day (블랙데이) is found only in South Korea, observed by single people that missed out on the previous two love fests. The name is a cheeky reference to those with loveless black hearts and their loneliness, as if the world’s population of unattached people are all deeply depressed by remaining independent. Rejecting this theory, I much prefer the implications it has for the traditional celebratory food: Black noodles.

What Are Black Noodles?

Jjajangmyeon (짜장면), thick wheat noodles with an inky black sauce made from fermented bean paste. Full of vegetables and either meat or seafood, it should go without saying that my rendition would automatically be inauthentic, but delicious as a wholly separate dish inspired by this tradition.

What Makes My Take on Jjajangmyeon Special

Beyond being plant-based, there are a few unique twists that make my recipe a unique spin on the Korean classic.

  • Food-grade charcoal creates that perfect pitch-black tint.
  • Fermented black garlic adds an extra layer of umami funk.
  • No added sugar prevents the sauce from the common pitfall of becoming too sweet.
  • Extra-chunky cuts on an abundance of vegetables makes for a much more satisfying, hearty meal.

What Are The Best Noodles for Jjajangmyeon?

Fresh wheat noodles are the best choice, but those can be tough to find outside of large Asian markets.

  • Dried lo mein are my top choice, with their squared edges and toothsome yet slippery texture.
  • Ramen noodles work as well for a springier bite.
  • Thick spaghetti can work in a pinch, though they’re my least favorite option, personally.

You don’t have to be single to appreciate a hot bowlful of these black noodles, and you certainly shouldn’t feel sad about it either way. As a prime opportunity to indulge in this savory comfort food, Black Day is always a bright spot on my calendar.

Continue reading “A Happy Black Day” →

Hannah (BitterSweet)3 Comments

Flourish Of Trumpets

Valentine’s Day draws near, which means that love is in the air- Or is that just the aroma of a luxurious meal for two coming from the kitchen? There’s no better way to show you care than with a thoughtfully crafted dinner, if you ask me. It doesn’t even have to be about romantic love either.

Let’s not forget there’s…

  • Familial love
  • Platonic (friendship) love
  • And perhaps most importantly, self love

…Just for starters. That’s why it’s especially important to take the day to lavish someone, anyone, with a bit of extra attention. Yes, you can totally make this gourmet plate of plant-based scallops all for yourself, and even eat it in bed, for breakfast, lunch, or dinner, too.

Trumpet mushroom scallops are an uncanny substitute for seafood, bearing a similar meaty yet delicate texture, subtle umami flavor, and equivalent rarity that make them a treat for special occasions. Forget about fussy preparation though; this vegan version comes together with minimal effort. You don’t even need to worry about them sticking to the pan while attempting that perfect high-heat sear. After marinating them in a simple, savory broth, just pop them into the air fryer, and dinner is served in no time!

Beautifully golden brown on the outside and buttery all the way through, each mock mollusk is further accentuated by a bright beet puree at the base, spiked with a touch of peppery horseradish. Green peas and pistachios lend both a gorgeous color and textural contrast to create the perfect bite.

Love Is Love

All love is valid, full stop, no excuses. Go forth and love what you eat, too.

Continue reading “Flourish Of Trumpets” →

Hannah (BitterSweet)8 Comments

Long Noodles For Long Days

In January it’s so nice
While slipping on the sliding ice
To slurp hot chicken with long rice
Slurping once, slurping twice
Slurping chicken with long rice

Perhaps that’s not quite how the original children’s book begins, but it’s close enough. Closely linked in my mind to the earliest days of childhood, sitting in my Papa Sam’s lap as he read to me from the colorful pages, the lilting cadence of that simple poetry instantly takes me back. Memories of pillow forts and story time, footie pajamas and a bed full of stuffed animals bubble up like a pot simmering on the back burner. It’s fitting that this particular tale is all about comfort food, since that’s the hunger it satisfies in my soul.

Of course, the real story is about soup, but there’s room for more than one home cooked source of solace. Chicken long rice is basically the brothless equivalent.

What is chicken long rice?

First introduced to me by a friend living on Oahu, chicken long rice features thin vermicelli noodles interwoven with shredded chicken cooked in a savory broth spiked with ginger. It’s a cozy dish that satisfies all those wintry cravings, but also brilliantly light and easy to eat in the heat of summer.

The name itself is a bit of a misnomer; while rice noodles are acceptable, it’s most commonly made with mung bean threads (AKA cellophane noodles, glass noodles, or saifun) which are resilient, chewy, and great for soaking in all of that flavorful liquid.

Adapted from Chinese cuisine, it’s now a Hawaiian staple that turns up at luaus, potlucks, and everyday dinners across the island state.

What makes this the best recipe for chicken long rice?

I’m so glad you asked! Naturally, it’s plant-based like everything else I make, putting it firmly within the grasp of hungry vegans and vegetarians at last. Additionally, the starch-based noodles open up the possibility of catering to gluten-free eaters; just use wheat-free tamari instead of soy sauce, and double-check that your meatless chicken follows suit, too.

Do yourself a favor: Bookmark this page right now. Just like in the children’s story, there’s no bad time for a bowlful of comfort. You’re going to want this one for the months ahead.

Continue reading “Long Noodles For Long Days” →

Hannah (BitterSweet)5 Comments

Unholy

Fresh herbs wait for no one, which is a pressing issue when you’re prone to over-purchasing. Some can be preserved beautifully through drying or freezing, but others perish through the process. There’s a reason why dried basil and dill taste nothing like their original glory, aromatic and herbaceous, reduced down to straw-like hay at best. That’s why a treasure like Thai basil must be cherished immediately, given the opportunity.

What is Thai holy basil?

Distinct from Italian basil, Thai holy basil is more pungent and peppery, sharp and bright, unlike anything else on the market. Despite the misleading name, it’s in fact an entirely different plant, with no relation to other types of common basil. While you could substitute one for the other, you might as well use cilantro instead, since the taste would end up being equally disparate.

What’s the best way to use Thai basil?

Pad Krapao, AKA basil stir fry, is an ideal way to clean the excess fresh herb out of your fridge. It takes almost no prep, comes together in 10 minutes or less, and has an invigorating if not downright addictive flavor. The most common variety you’ll find is Pad Krapao Gai, made with ground chicken, but the beauty of this concept is its versatility. American restaurants tend to favor whole cuts, but you could easily use any protein you prefer.

What are some ideal protein substitutions?

Naturally, my chicken is plant-based. If you’re craving something lighter, heartier, or simply different, you have plenty of choices:

Want to veg out?

I like to keep this prep fast and streamlined, focusing on just one featured vegetable for the sake of simplicity. Go ahead and add a full rainbow to bulk up the meal, especially if you have a frozen stir fry vegetable blend you can effortlessly toss right in. My favorite vegetable additions or substitutions include:

  • Bell pepper strips
  • Snow seas or snap peas
  • Shredded carrots
  • Bamboo shoots
  • Baby corn
  • Sliced zucchini

If you should be so lucky to have access to fresh Thai holy basil, don’t let a single leaf go to waste. There will be no such thing as “too much” when you have this easy, crowd-pleasing recipe in your repertoire.

Continue reading “Unholy” →

Hannah (BitterSweet)8 Comments