Wa’a Kalua and Greens by Chadd Paishon

Set sail with voyaging royalty Chadd Paishon, one of the select navigators inducted into the School of Navigation of Micronesia under the great master Mau Piailug. Drawing on decades aboard the Polynesian Voyaging Society’s canoes and long open-ocean voyages, Chadd shares a dish of simplicity and tradition: Wa‘a Kalua and Greens.

This one-pot recipe marries the smoky richness of traditional kalua pig with the fresh crispness of island greens—perfect for life at sea or an island-style kitchen. Using freeze-dried kai choy/pak choy, dehydrated greens, and 4 lbs of kalua pig canned for ease of storage, Chadd delivers nourishment, heritage, and the vast Pacific in every bite.

For more island-style recipes and the spirit of Hawaiian voyaging cuisine, check out the recipe for Kim Chee Lumpia on Cooking Hawaiian Style. Learn more about the Polynesian Voyaging Society and their mission to keep traditional navigation alive.

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Wa’a Kalua and Greens by Chadd Paishon

Chadd Paishon is voyaging royalty.  He first joined the Polynesian Voyaging Society in 1990 as they prepared to sail to Rarotonga. He was later a crew member on the Hokulea when they voyaged to Okinawa, Fukuoka, Hiroshima and Yokohama. Chadd holds the honor of being one of 5 navigators inducted into the School of Navigation of Micronesia Master Navigator Mau Piailug.  

This week Chadd shows us a new technique being used by the navigation community in preparing meals for long open ocean voyages. He shares some of their recipes and the simplicity of making Hawaiian food on a canoe.

We are excited to have him on the show this week, it will be very educational and of course ono! Chadd shares his Waa kalua and cabbage recipe. 

Posted By: As Seen on OC16

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Hawaiian

Servings 6 Serves

Calories 4817 kcal

Ingredients

  

1x2x3x

• 8-10 oz mixed greens freeze dried kai Choy, par Choy
• 2-4 oz mixed greens dehydrated
• 4 lbs of Kalua pig canned in 2 qt. Jars

Instructions

 

CANNING YOUR COOKED KALUA PIG

• Place cooked kalua pig in 1qt. canning jars adding broth or water but leaving 1 inch headspace. Remove air bubbles using plastic spatula or chopstick.
• Center hot lid on jar. Apply band and adjust until fit is finger tip tight.
• Place jars on canner rack in pressure canner that has about 2 inches of warm water on the bottom.
• Process filled jars in pressure canner at 10 pounds pressure for 1hr and 30 minutes.
• Adjusting for altitude. Altitudes of 1001ft. + process at 15 pounds pressure.
• When done your canned kalua pig will be shelf stable for up to 1 year.

FREEZE DRYING MIXED GREENS

• Fresh, cleaned, chopped mixed greens are placed on trays and processed in a home freeze dryer for 20-36hrs.
• Fresh greens are frozen to -40 degrees F.
• A vacuum pump pulls a powerful suction while the trays warm, removing water from the greens while still frozen, maintaining original shape, flavor and nutrition.
• When sealed properly preservation and shelf stability lasts for up to 25yrs.

Recipe

• Boil 32oz of water in a kettle.
• In a large skillet, on medium high heat, heat all mixed greens.
• Rehydrate greens with boiling water as needed.
• Add canned Kalua pig to mixed greens.
• Mix Well.
• Heat Thoroughly.
• Enjoy.

Nutrition

Calories: 4817kcalCarbohydrates: 9gProtein: 310gFat: 385gSaturated Fat: 143gPolyunsaturated Fat: 35gMonounsaturated Fat: 171gCholesterol: 1306mgSodium: 1090mgPotassium: 5695mgVitamin A: 3348IUVitamin B1: 13mgVitamin B5: 12mgVitamin C: 78mgCalcium: 291mgIron: 18mg

Keyword Wa‘a Kalua and Greens, Chadd Paishon recipe, Hawaiian kalua pork, canoe cooking, Hawaiian cuisine, kalua pig and greens

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