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Hawaiian Kahlua Pork Salad

Hawaiian Kahlua Pork Salad

INGREDIENTS

  • 6 lbs pork butt
  • 2 to 3 cups apple cider
  • 4 to 6 whole garlic cloves
  • ½ cup teriyaki sauce
  • ½ cup coffee flavored liqueur
  • 2-¼  lbs Napa cabbage and tri-colored coleslaw mix
  • 3 fresh ripe mangos
  • 6 slices fresh pineapple, ¼-inch thick
  • 12 ounces shredded coconut

    • Passion Fruit Vinaigrette

  • ¼ cup white wine vinegar
  • 1 cup olive oil
  • ½ cup passion fruit puree
  • ¼ cup honey
  • 1 tsp shallot, diced
  • 1 Tbsp Dijon mustard
  • Salt and black pepper, to taste

    • Pork

    Season the pork with salt and pepper and sauté in the braising pan until caramelized on all sides. Add 12 whole garlic cloves and 4 to 5 cups of apple cider. Bring to a simmer; cover and bake at 300 degrees F until done,  2 to 3 hours. Remove meat from the cooking liquid and cool until easy to handle. Pull the meat and place in a large bowl. Stir the teriyaki sauce and coffee flavored liqueur together and toss with the pulled pork.

    Mango

    Cut a slice off the stem end of the mango (to steady) and position the “beak” toward you. (The beak lines up with the seed.) Peel the mango and cut the cheeks away from the seed. (Cut the fruit away from the seed for another use.) Cut each cheek in half so you have 4 quarters from each mango. Slice one quarter for each salad.

    Pineapple

    Cut each pineapple slice in half and grilled on char broiler for about 30 seconds on each side. Cut each half into 2 or 3 wedges for each salad.

    Passion Fruit Vinaigrette

    In a blender, combine all ingredients, except oil, Blend on high until well combined. Slowly add oil to emulsify.


    Place 3 ounces cabbage mix on bottom of plate. Arrange 4 ounces pork, sliced mango, and 2 or 3 charred pineapple wedges on top. Scatter 1ounce of coconut over salad. Drizzle salad with 2 ounces Passion Fruit Vinaigrette.

    Recipe courtesy of: Chef Andrew Sasloe, San Diego State University Catering

    Course Chef Creation, Dinner, Lunch, Salad
    Ingredients Pork
    Language English
    Prep Time 30 minutes
    Cook Time 3 minutes
    Servings 12

    Ingredients

    • 6 lbs Pork Butt
    • 2-3 cups Apple Cider
    • 4 Whole Garlic Cloves
    • 1/2 cup Teriyaki Sauce
    • 1/2 cup Coffee Flavored Liqueur
    • 2 1/4 lbs Napa Cabbage and Tri-colored Coleslaw Mix
    • 3 Fresh, Ripe Mangos
    • 6 slices Fresh Pineapple, 1/4-inch thick
    • 12 ounces Shredded Coconut

    Passion Fruit Vinaigrette

    • 1/4 cup White Wine Vinegar
    • 1 cup Olive Oil
    • 1/2 cup Passion Fruit Puree
    • 1/4 cup Honey
    • 1 tsp Shallot, diced
    • 1 tbsp Dijon Mustard
    • Salt and Black Pepper, to taste

    Instructions

    Pork

    1. Season the pork with salt and pepper and sauté in the braising pan until caramelized on all sides. Add 12 whole garlic cloves and 4 to 5 cups of apple cider. Bring to a simmer; cover and bake at 300 degrees F until done,  2 to 3 hours.

    2. Remove meat from the cooking liquid and cool until easy to handle. Pull the meat and place in a large bowl. Stir the teriyaki sauce and coffee flavored liqueur together and toss with the pulled pork.

    Mango

    1. Cut a slice off the stem end of the mango (to steady) and position the “beak” toward you. (The beak lines up with the seed.)

    2. Peel the mango and cut the cheeks away from the seed. (Cut the fruit away from the seed for another use.)

    3. Cut each cheek in half so you have 4 quarters from each mango. Slice one quarter for each salad.

    Pineapple

    1. Cut each pineapple slice in half and grilled on char broiler for about 30 seconds on each side. Cut each half into 2 or 3 wedges for each salad.

    Passion Fruit Vinaigrette

    1. In a blender, combine all ingredients, except oil, Blend on high until well combined. Slowly add oil to emulsify.