Breakfast for the girls today was egg pizza (eggs scrambled and cooked like an omelet, then topped with marinara and cheese) and persimmons. Here’s a pic:
Lunch was leftover Paleo Pineapple Teriyaki Shrimp for my husband and I. The girls had Applegate Farms organic hot dogs, carrots, a pickle and a banana. Dinner tonight was amazing! I decided on a Polynesian theme and went with the flavors of huli huli chicken, but used it on boneless pork shoulder. It was slightly sweet, crispy on the outside and tender on the inside. I served it with poi which is one of the most simple things to make. Poi is made with taro root that you steam and mash with some water to your desired consistency. An interesting thing about taro is that the leaves and root are toxic until cooked. It contains calcium oxalate which can cause stinging and burning in your mouth and throat and can also lead to kidney stones. Nice, huh? No worries though, I cooked it good. Usually, when you steam it, it turns a beautiful purple. I boiled mine so it would cook faster and it just turned a gray with a tinge of lilac. The thickness that I went with would be what they consider 1 finger. It’s categorized by 1, 2 or 3 fingers meaning how many fingers it takes to pick it up, with 1 obviously being the thickest. Poi is eaten at room temperature or cold. Although it doesn’t have much flavor, it went really well with the hot pork. Kind of like having white rice with curry. It just works. I really hope you give this a try and let me know what you think!
Huli Huli Pork
4 lbs boneless pork shoulder, cut into 2 inch cubes
1/4 cup pineapple juice (find one without sugar)
1/4 cup dry white wine (I used hatch chile wine)
1/4 cup coconut aminos
1 tbsp tomato paste
2 garlic cloves, minced
1/4 tsp ground ginger
Preheat oven to 350 degrees F. Combine all of the sauce ingredients in a bowl. Place the pork in a dutch oven and then pour the sauce over it. Place it in the oven, uncovered, and cook for 4 hours, stirring occasionally.
1.5 lbs taro root
sea salt to taste
Wash and peel the taro root and cut into small chunks. Place in a sauce pan with enough water to cover. Cover and bring to a boil and boil until pieces can easily be pierced with a fork , or for about 30 minutes. Drain and let cool for about 15 minutes. Mash with salt and then add water until desired consistency is reached.
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