Pork and Hawaiian Fried Rice

Pork and Hawaiian Fried Rice

Prep: 30 Minutes Cook: over Minutes Serves: 8 Submitted by: Chef Keoni Simmons

Ingredients

2 bottles Kona Brewing Co. Longboard Lager
1-2 bottles King's Hawaiian Original Hawaiian Sweet Pineapple BBQ Suace
5 pounds Pork shoulder, bone-in or boneless
2 tablespoons Hawaiian sea salt (white or red)
6 cloves Garlic, peeled
1 Sweet onion, chopped
3 bay leaves
1 cup Water
4 cups Leftover steamed rice
2 1/2 tablespoons oil
3 large eggs lightly beaten
2 cloves garlic minced
1 teaspoon Ginger, minced
1/4 cup Green Onions, chopped
2 tablespoons Mauna Loa Dry Roasted Macadamia Nuts, chopped
1 1/2 tablespoons soy sauce
1/4 teaspoon sesame oil
2-3 dashes white pepper
Salt To taste
6 ounces Spam Classic, cut into small cubes
1 cup Dole pineapple slices, small diced

Preparation

Step 1
Directions for the Kona Lager Pulled Pork:

Step 2
Place onions, garlic and bay leaves into bottom of slow cooker.

Step 3
Rub Hawaiian sea salt all over pork. Place pork shoulder on top of onions, garlic and bay leaves.

Step 4
Pour in the Kona Longboard Lager and water, cover with lid and let cook for approx. 5 hours on high.

Step 5
When fully cooked, remove from slow cooker and shred pork shoulder using two forks.

Step 6
Serve with rice and King’s Hawaiian Original Sweet Pineapple BBQ Sauce.

Step 7
Directions for the Spam Fried Rice:

Step 8
Break up the cold rice with the back of the fork or with your hand. Set aside.

Step 9
Heat 1/2 Tbsp of the oil in a pan over high heat and cook the eggs first. Use a spatula to break the eggs into small pieces. Set aside.

Step 10
Reheat the pan with the remaining 2 Tbsp oil and stir-fry the garlic until aromatic.

Step 11
Add the Spam Classic and ginger, stir-fry until light brown before adding the Dole Pineapple. Stir to mix well.

Step 12
Add the rice into the pan and use the spatula to stir-fry continuously until the ingredients are well blended. Fold in the green onions, soy sauce, sesame oil and Mauna Loa Macadamia Nuts with the rice. Return the cooked eggs into the pan and combine. Finish with white pepper and salt to taste.