Tuesday, June 22, 2010

Kalua Pork and Frog Eye Salad

This Kalua Pork recipe is SO GOOD and SO SIMPLE to make. It's a great meal for a large group. I usually make more than I need and then freeze the leftover pork for another meal. Each time we make this dish it's a little different. The flavor completely depends on the cut of meat and how much salt and liquid smoke you use.



directions:
For about 5-6 pound roast I use about 5 tsp liquid smoke and 6 tsp coarse sea salt. Place your roast or roasts fat side up in your crock pot. Sprinkle the top (fat side) with the liquid smoke and salt. Cook on low about 8 hours. Shred the pork and place back in the crock pot before serving. Serve pork over a bed of rice. You may need to try this recipe a couple of times to get your perfect amount of salt and smoke. Depending on my quests, I've learned to add more or hold back on the salt.


Frog Eye Salad is one of my favorite side dishes with Kalua Pork. It's light and very sweet. I think it's a perfect companion to it's salty counterpart. If you are texture sensitive this may be the wrong salad for you. I personally can't get enough of this stuff.

Frog Eye Salad

1 C sugar
2 T flour
2 1/2 t. salt
1 3/4 C pineapple juice
2 eggs beaten
1 T lemon juice

16 oz box acini di pepe pasta
1 T. oil

Mix sugar, flour, salt, pineapple juice and egg. Cook over low heat until thick. Add lemon juice and cool. Boil 3 quarts water. Add 16 oz box of pasta and oil. Cook 20 minutes at a simmer. Drain and rinse in cold water. Mix with first mixture and let stand in the fridge at least 8 hours or overnight.

Add:
2 C pineapple chunks (drained... use this liquid as the pineapple juice mentioned above.)
1 C crushed pineapple juice (drained)
3 can mandarin oranges (drained)
1 large carton of whipped topping (Cool Whip)
1 C miniature marshmallows
1 C coconut (optional, I've never put this in)

Optional: You can add any other fruit desired. I usually like to add additional Mandarin oranges.

Serve salad cold

Kalua Pork recipe was from Jenn, Frog Eye Salad recipe was from Michelle

No comments: