“'I have walked along a street with the best cigar in the cosmos in my mouth, and more Burgundy inside me then you have ever saw in your life, and longed that the lamp-post would turn into an elephant to save me from the hell of blank existence.'” -The Napolean of Notting Hill
Grilling and chilling is a way of life here in Hawaii; not too far removed from Oahu’s south shore (Waikiki) is a little town held in the past called Haleiwa- here you’ll find quite streets, a little more Aloha and if the seasons right, world class waves.
I had the opportunity to visit the town and dig into the local eats and catch a few stormy swells:
From whole grilled reef fish (Uhu) stuffed with Leup Chung (sweet sausage jerky) to fresh grilled pupus (snacks, appetizers), home made tattoos, all tied up neatly with a keg of Newcastle brown ale. This Hawaiian style, Superbowl shindig was steller.
A small child unafraid, digs into a grilled Uhu Fish in Wailua town, Oahu
600-800 gram piece of pork back or thigh with skin
Vegetable oil mix with salt, pepper and caraway seed
1 ½ white onions
3 cloves of garlic
Preheat oven to 175 c
Cut onions and garlic keep peels and place around the center of the pan.
Baste meat with mixed oil and spices and place in baking pan.
place garlic and onions, on top, under and around meat for a good saturation of flavor. Drizzle the remaining oil mix over the onions, meat and pan.
Place in the preheated oven. You will be cooking the meat for approximately 1 hour and 15 minutes. The onions and garlic will burn slightly, that is what is expected.
For the gravy*:
Dark wine like a Cab. Sauv.
Packet of powdered, dark gravy mix for meat**
Splash of Orange Juice.
Pour about a tablespoon of white sugar with a bit water into a pot. Allow the water to boil out and the sugar to caramelize.
Add one cup of wine and bring to a boil.
Turn heat down and add a can of tomato puree; then a splash of orange juice.
At low temperature you will let the mix reduce for about 40 minutes; Stirring every so often.
After reduction, add 100 grams of butter, splash or two of milk to help round the flavor
Add packet of brown gravy powder, stir.
Let sit at low temperature for an additional 15-20 minutes.
Allow meat to cool for 10 minutes then serve with sauce drenching the meat. Garnish with parsely. Pairs well with a dark oatmeal beer, a lager, or a glass of heavy red wine. As a side you may wish to serve with roasted potatoes, potato salad, ora semmel knödel***
Rustic, simple, and a style of meat that is unmistakebly Bavarian
*This sauce is a variation of the beer rue.
**The packet I used is from Maggi and it is a schnitzel and mushroom based powdered gravy. Any dark brown powder gravy will work splendid. This is a quick sauce, if you wished, of course you can augment and create your own variations.
***The Semmel Knodel is a bread dumpling hailing from this area of Germany.