Kalua Pork with Pineapple Rice

Name: Kalua Pork with Pineapple Rice
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pounds pork shoulder, cut into about 4-inch chunks; 2 tablespoons kosher salt; 1/2 teaspoon ground chipotle; 1 1/2 sweet onions, cut into chunks; 1 jalapeno, seeded and chopped; 1/2 pineapple, cut into chunks; 1 cup jasmine rice; 1 cup diced Spam; 1/2 cup diced sweet onions; 1 cup diced pineapple; 1 1/2 tablespoons rice wine vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup mirin; 1/4 cup sake; 1/2 cup sugar; 3/4 cup soy sauce; 3/4 cup mayonnaise; Chopped green onions; Toasted black sesame seeds

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Level: Easy

Total: 1 hr 15 min
Active: 1 hr 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 15 min
Active: 1 hr 15 min

Yield: 4 to 6 servings

Ingredients

Kalua Pork:

2 pounds pork shoulder, cut into about 4-inch chunks

2 tablespoons kosher salt

1/2 teaspoon ground chipotle

1 1/2 sweet onions, cut into chunks

1 jalapeno, seeded and chopped

1/2 pineapple, cut into chunks

Pineapple Rice:

1 cup jasmine rice

1 cup diced Spam

1/2 cup diced sweet onions

1 cup diced pineapple

1 1/2 tablespoons rice wine vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Unagi Sauce:

3/4 cup mirin

1/4 cup sake

1/2 cup sugar

3/4 cup soy sauce

3/4 cup mayonnaise

Toppings:

Chopped green onions

Toasted black sesame seeds

Directions

Special equipment:

a pressure cooker

For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes.
For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes.
In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes.
Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise.
To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds.