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Poi hawaii recipe for pork

Poi hawaii recipe for pork

By John Fischer. Hawaii Travel Expert

John Fischer is really a freelance travel author and professional photographer which specializes in Hawaii and also the South Off-shore. While John resides in suburban Philadelphia, Pennsylvania he makes frequent journeys to Hawaii.

Poi, the standard Hawaiian staple, is really a starch dish produced by pounding steamed taro roots and mixing with water until it reaches an even consistency. "Taro is among the most nutritious starches in the world," states Polynesian Cultural Center Ambassador of Aloha Cousin Benny. Some Hawaiians eat their poi with salt, some with sugar, even soy sauce. Some enjoy it thicker or thinner. Others enjoy it a few days old for some extra tang and malahini, or newcomers, could find it more for their liking initially when they eat it having a bite of kalua pork or lomilomi salmon.

This recipe is thanks to the Polynesian Cultural Focus on Oahu. Hawaiian Poi is offered in their Ali'i Luau.

For additional info on the Polynesian Cultural Luau Center Ali'i Luau visit the website .

Ingredients
  • Fresh poi, 1 bag (16 oz)

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Preparation

Place poi in large bowl. Mix by hands, adding just a little water at any given time. Continue mixing and adding water until of desire consistency. To keep in refrigerator give a thin layer water within the poi to avoid it from becoming dry. If poi is difficult, take it out of bag and put inside a baking pan, cover with obvious wrap. Steam for 25 minutes. Remove and add cold water and blend to preferred consistency. Serve cold or at 70 degrees.

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