The Lost Dinner

Ben. Locke. Jacob. Kate. Hurley. Jin. Jack. Miles. Sawyer.

Since I couldn’t invite them over to eat at my place, I decided to have a Lost-themed dinner last night to celebrate the season finale of Lost. The show is filmed on the island of Oahu, Hawaii, where the cast has been shown to eat everything from boar to mango. With an island theme in mind, I set up a menu of slow cooked char siu pulled pork, curried coconut basmati rice with mango and macadamia nuts and dark rum soaked pineapple.

The boy took care of the pork for me since he’s home during the day and using the crock pot has become one of the cooking related things he’s pretty okay at. The pork sits in a savory sauce on a low heat for a couple of hours before being shredded and mixed with the well-simmered sauce. Char siu is a Chinese version of barbecue and the sauce itself is comprised of soy sauce, hoisin sauce, ketchup, garlic, ginger and more. It’s a very simple dish to make and the flavor is out of this world. This is the second time we’ve had this char siu pork at home and it’s safe to say it’ll be sticking around. We only slightly deviated from the recipe this time with the addition of more broth and sauce because we had a larger cut of pork. This pork would also lend itself well to sandwiches or steamed pork buns. Below is the recipe as it was published in Cooking Light.

Slow Cooker Char Siu Pork Roast

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks and put back in slow cooker to mix with sauce.

Makes 8 servings (serving size:  1/2 cup pork with sauce)

Nutritional Information
Calories: 227 (38% from fat)
Fat: 9.5g (sat 3.1g,mono 3.9g,poly 1.1g)
Protein: 21.6g
Carbohydrate: 12.7g
Fiber: 0.4g
Cholesterol: 73mg
Iron: 1.7mg
Sodium: 561mg
Calcium: 30mg
Holly Rudin-Braschi, Grill Power, Cooking Light, MARCH 2006

Slow Cooked Char Siu Pulled Pork, Curried Coconut Basmati Rice with Mango and Macadamia Nuts and Rum Soaked Grilled Pineapple

Slow Cooked Char Siu Pulled Pork, Curried Coconut Basmati Rice with Mango and Macadamia Nuts and Rum Soaked Grilled Pineapple

I knew I wanted to make basmati rice as soon as we settled on the pork. I just love it! Cooked basmati rice smells like popcorn and has a delicate texture. I wanted to do something different with it so I picked up some coconut curry broth instead of chicken broth, a mango and some chopped macadamia nuts. The boy had taken quite a liking to macadamia nuts last month when we were in Hawaii and I managed to find the ‘popular’ brand at the supermarket here in Philly! Score! I prepared the rice per the recipe I follow (below) with the following exceptions: 

– toasted the rice for 2 minutes with shallots and garlic then added vermouth for 1 minute before adding broth
added the coconut broth instead of chicken broth
– omitted parmesan cheese
– omitted fresh parsley
– added 1 diced mango
– added 1/4 cup chopped macadamia nuts

Now comes the time where I pass along a very helpful PSA: This was, hands down, the best rice/grain side dish I have ever had in my life. It was so delicious. Everything went perfectly. I warmed the diced mango before throwing it in so I wouldn’t cool down the rice. The mango was soft, the rice was creamy and the nuts were just salty and crunchy enough to round out the whole dish. I will make this again and again and again. Below is the basic recipe I follow as it was published in Cooking Light without any of my modifications. One thing to note about this recipe is that it says it makes 2 servings but I think it’s enough rice for 3 people as a side dish.

Rice Pilaf with Shallots and Parmesan

2 teaspoons butter
2 tablespoons minced shallots
1 garlic clove, minced
1/2 cup basmati rice
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
2 tablespoons grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon freshly ground black pepper
Dash of sea salt

Melt butter in a small saucepan over medium-high heat. Add shallots and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Remove from heat; stir in cheese, parsley, pepper, and salt.

Makes 2 servings (serving size: 3/4 cup rice)

Nutritional Information
Calories: 266 (21% from fat)
Fat: 6.3g (sat 3.8g,mono 1.8g,poly 0.4g)
Protein: 8.4g
Carbohydrate: 43.9g
Fiber: 0.6g
Cholesterol: 15mg
Iron: 0.8mg
Sodium: 455mg
Calcium: 100mg
Cooking Light, DECEMBER 2003

Rum Soaked Grilled Pineapple

Rum Soaked Grilled Pineapple

The rum-soaked grilled pineapple was very easy. I just sliced up chunks of pineapple and let them soak in a mixture of dark rum and brown sugar. The sugar caramelizes when grilled and adds a really great flavor to the pineapple. No recipe for this one, it really is as simple as it sounds!


~ by canadianbaconette on May 14, 2009.

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