Local Moco: Cookbook reflects Hawaii’s plantation heritage
Anyone interested in Hawaii’s plantation past will be drawn in by “Hawaii’s Plantation Village 25th Anniversary Cookbook.”
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Anyone interested in Hawaii’s plantation past will be drawn in by “Hawaii’s Plantation Village 25th Anniversary Cookbook.” This collection of recipes is not your typical community cookbook. Instead of a hodgepodge of favorite potluck dishes and desserts, its curated recipe lineup reflects the ethnic ingredients and flavors of Hawaii’s major immigrant groups, mixed with simple dishes reflective of old-time home cooking: Think goya champuru, Filipino egg rice, string beans and egg, pickled pig’s feet, tuna- tofu patties, a two-ingredient roast chicken — the list goes on and on.
Especially interesting chapters include harvest traditions and foods, tsukemono (Japanese pickled vegetables) and ethnic garden veggies. But perhaps the most intriguing is the chapter devoted to canned-good cooking, relevant because canned foods were a staple in plantation times. Interspersed are first-person accounts of plantation life.
It’s an enjoyable way to take in a history lesson while trying out a tasty recipe.
First day of sale for “Hawaii’s Plantation Village 25th Anniversary Cookbook”:
>> Featuring: Samples of cookbook dishes, cooking demonstrations (11 a.m. to 12:30 p.m.) and a chance to meet some of those whose recipes are in the book
>> When: 10 a.m. to 2 p.m. Saturday
>> Place: Okada Building, Gentry Meeting Room, Hawaii’s Plantation Village, 94-695 Waipahu St.
Cost is $15
>> Pick up: At the village’s gift shop, 9 a.m. to 3 p.m. Mondays to Saturdays
>> To order: Call 677-0110 or email firstname.lastname@example.org
Easy, Easy Okinawan Shoyu Pork
Cassie Sherod’s family recipe for shoyu pork is the one her mother, Helen Harue Tohara, made for New Year’s Day. Sherod is a volunteer docent at the village.
- 6-8 pounds pork butt or shoulder
- 2 cups shoyu
- 2 cups sugar
- Splash white vinegar (about 1 tablespoon)
- 1-inch piece ginger, sliced (optional)
Cut pork into chunks and cover with water, then boil until tender, 1-1/2 to 2 hours. Skim off scum that rises to the top. When pork is tender when pierced with a fork, remove to a bowl and set aside.
On medium-high, simmer broth until it reduces to about 3 cups. Add shoyu, sugar, vinegar and ginger if using.
Slice cooked pork and return to broth; cook another 25 minutes. Serves 10 to 12.
Nutritional information unavailable.
Leftover pork: Serve over blanched bean sprouts or won bok. Pour sauce over meat.