I'm not sure where I first saw this recipe but it does integrate the locavore approach as almost all of the products are made locally. Locally made sweet potato and taro chips. Locally made lomi salmon. Locally made kalua pork. Okay, the Sriracha is made on the west coast and Best Foods make the mayonnaise somewhere Stateside.
But these make some mighty fine eatin'... I say better than gloppy cheese laden Tex-Mex style nachos and up there with Gyotaku's Nattochos. Start with the locally made chips.
Then mince Ono Ono Kalua Brand kalua pig (or any brand you can find including your own imu'd) and sprinkle on the chips
Drain then sprinkle Taro Brand (or any other brand include your own homemade recipe) lomi salmon over the kalua pig
Then finally drizzle with Sriracha mayonnaise. I use the small Best Foods squeeze bottle and add Sriracha.
Voila, eezy-peezy and great with a cold beer or young Pinot Noir or off-dry Riesling.
Comments