As Hawaii’s public schools continue to incorporate locally produced food into their school lunches, they have more in mind than just feeding students’ bellies. Through the Department of Education’s ‘Aina Pono Harvest of the Month program, they’re also making students aware of where their food comes from, while supporting the local agriculture community.
This month, the food item featured is ulu (breadfruit), served burrito- style inside a locally made tortilla (by Sinaloa Hawaiian Tortillas), with kalua pork and spinach, and alongside homemade salsa.
The dish is part of the Farm to School Initiative created to increase locally grown food in student meals. The initiative is part of the ‘Aina Pono Farm to School program, which comprises school gardens, nutrition, health and food education, test kitchens, meal programs and meal planning at Hawaii public schools.
‘Aina Pono is sharing this recipe so that everyone, not just students, can try the ulu dish.
ULU-LICIOUS WRAPS
By the ‘Aina Pono Harvest of the Month Program
- 2 pounds pork butt
- 2-1/8 teaspoons Hawaiian salt
- 1 teaspoon liquid smoke
- 3/4 cup plus 3-1/2 tablespoons water
- 1 pound frozen spinach, thawed
- 1 pound ulu (breadfruit)
- 12 (8-inch) tortillas
Heat oven to 350 degrees. In pan, season pork with Hawaiian salt and liquid smoke. Cover with foil and steam in oven for 6 hours.
Shred pork, reserving liquid in pan.
Drain excess liquid from frozen spinach and heat.
Meanwhile, cut breadfruit into 1/2-inch cubes and steam over simmering water on stovetop until fully cooked.
Place tortilla on plate. Place pork and spinach on tortilla and top with breadfruit. Wrap burrito style.
Heat and serve. Makes 12 wraps.
Approximate nutritional information, per serving: 366 calories, 20.4 g total fat, 7.4 g saturated fat, 28.5 g carbohydrate, 4.4 g fiber, 15.3 g protein, 718 mg sodium.
