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!

Braddah, you never use water or sushi rice mix for wet your hands? I save some of the sushi rice mixture for wet my hands. I like the tuna mayo mix too because it's a good contrast between the OG shoyu sugar.

I use apple sauce to the worcestershire sauce and ketchup. Lemon wedges and Japanese style hot mustard on the side, shredded cabbage underneath to absorb excess oil and ruffage. Personally, I'm not particularly health conscientious about olive oil because imo, my family live to be old and they never had access to olive oil or the kine fancy healthy stuff like we have now. I use olive oil for taste but not necessarily for health reasons, otherwise I wouldn't be frying😅

Braddah, I hope you upload more videos to this channel! I just subscribed after seeing your beef stew and kau yuk recipes which is the OG style I grew up on.

I'm the youngest of 9 and my mom always requested for me to make this for her. She said mine was the best because she preferred her veg more on the "al dente" side. She also loved my corned beef hash korokke which I created at 12 years old after a mistaken memory of my sister's corned beef hash patties.

Once a year, but a lifetime of good memories and positive vibes. Be thankful we can associate these foods with good memories, not many people are as fortunate 🙏🙏🙏

Wow, I never saw Monchong sold in restaurants. I can't even imagine the MP, I kinda sked for ask😅

My condolences to you and your family regarding the loss of your dad, who has inspired and guided you throughout your life. I appreciate you sharing his recipes because no matter how simple, it's da kine style that's becoming a dying art. I'm also gathering my dad's recipes for the same reasons and it helps me when he can talk story about some kine memory connected to the recipes. Growing up, I never questioned or thought of my parents as humans so I never hear stories about their childhood or their lives before they became my parents. So now since I'm older and my mom's passing 2022, I realized I never knew my parents personally at all, I only know what everyone else knows by what they see. So anyway, I just wanna say Mahalo Nui for sharing the recipe and the story, I'm glad you're proud of your dad.