Відео

Love your vids and food I'm from Oahu and this reminds me of home hope to see more 🤙

I'm making this tonight friend! Wish me luck! ❤

Hoooo! U get um ah unko!?🤙🏾sheeee!!!

Mahalo nui for sharing your secrets 🙏

Dis is the one cheee🤙huuuu

❤ listening to you talk takes me back to my hanabada days in Hawaii ❤❤No Place Like Home 🥰 Thank You ❤️ for showing people food that we miss from back home doesn't have to be complicated❤ you made it simple for people like me ❤😊Much Aloha and Mahalo From My ❤

This is island food 😊 we eat this in the caribbean too 🙌🏾

Would this method work with bone in pork butt?

Did you add any water?

Amazing thanks chef for the ono recipe

I had to see this to believe it. I had Kalua Pig when I visited Honolulu decades ago. Nothing like it here on the Mainland. I'm going to invest in the proper pan and salt and try this myself for next Family Cookout. Thank you for your video. Hang loose Brah-da ;-)

That's how I learned it. If Im feeling famcy shmancy, maybe I add some sesame oil. O mirin. But ...naah.

😂stole some plastic but fogot the tin foil yessah!!

Nice brah ! I making that tonight !

Mmmmm mom made this quite often when I was a kid!! So goood da buggah!

Where you located at in Las Vegas?

No Mac salad?? Looks yummy!

Yes, reminds me my younger days, going to Liliha Deli across from liliha bakery getting Saimin and Japanese food! That was a long time ago!

I love using a roux..Adds so much to the dish When making your roux, trying using equal amounts of ap flour and butter...work into a paste and use in your stew just as you did the one with oil

Never saw that kine shoyu before. What brand is that?

Thanks for sharing 🤙🏽🌺

Yummy. Will have to check if our butcher will cut spare ribs. Tfs 🤙🏽🌺

Looks Ono. Tfs 🤙🏽🌺

Love adding garlic flavor to everything. Tfs 🤙🏽🌺

Looks Ono. Tfs 🤙🏽🌺

I'm gonna make it, on side of beef curry

That's the only way to make it, much Mahalo

Just made a pot, waiting for the hot rice now. Haven't had it in since I left HI since I'm the only one who'll eat it. Mais fica like my parents used to say. More for me in Portuguese.😂

...where's the potatoes? 🤔

Perfect. In the process of making this for my family. Just wanted to see how others made it. Looks like I am on track.

Right on Beef stew

Has anyone tried cooking this recipe in a pressure cooker? If so, how long?

You dont provide a quantity for ginger and garlic. Do we guess?

How many garlic cloves and how much ginger do you use for the 321 recipe?

Many recipes add apple cider vinegar and milk Is that the norm?

Yum!!!

Aw-ryte...rajah Dat. Shoots bruddah. Waitin for ur next video. Mahalo 🤙🤙🤙

I couldn’t understand you when you added the liquid ingredient..soy sauce? 5:08 in the transcript it says “little it show you”

Mahalo, Hawaiian 😊😊

That's the Only way to make Hawaiian Style macaroni salad, Ono Hawaiian

Mahalo for sharing, Aloha

I tried but this improvised on a few things. I used a 6.5 lb pork shoulder butt from Costco and placed it in a heavy duty foil pan. It sat on a piece of tin foil on a steaming wire. Then I put 1/2” water at the bottom. I wrapped the foil pan with a 2-piece, 1- layer foil, that was crimped in the middle as directed. I made sure the foil cover formed a tent over the pork, making sure not to touch the meat. Then I just sealed the sides. I cooked it at 195* for 20 hours. (After watching the video again, I realize it seems I went overboard on the time.) I let it rest for an hour. Then I proceeded to shred it. At first, it looked stringy and perhaps dry, but after I mixed it all up with some kosher salt and (some pink, Himalayan sea salt) in the juices (there was actually a lot of it), I saw that it was actually as bruddah said - melt in your mouth! So this was just to all let you know it works with less covering. It’s less of a guarantee that steam won’t escape, but I’m on tight budget so I just used one layer of foil. (I did this braising tough cuts of beef (USDA grades Choice and Select) and it was sufficient. You can do this with any tough cut of meat and it will be tender! Anyways, this tutorial was awesome!

Love ur beef stew yummy

Thank you!

Where can i find the recipe "for home use"? What is your website?

FYI DUE TO PROP 65 PEOPLE IN CALIFORNIA CANNOT GET LI HING POWDER OR SEED SHIPPED TO THEM.🤬

Baking soda is an ancient Chinese secret for tenderizing meats🤫

Add some long beans and eggplant to it, too. It's so ono with rice!

Pork tenderloin is not my favorite to cook or eat because it's usually dry, regardless of how much sauce it's cook in. I'd eat this, though. Shocker!