Recently I got some pastured pork butt from the Sunday morning Farmers Market for the first time, and it made the most delicious Kalua Pig!
It was so tender and juicy– I could hardly believe how much better it tasted than pork from the grocery store.
After the pork was done cooking, I sliced up some cabbage, and cooked it in the meat juices—mmmm! It gets even better…then I put the kalua pig, cabbage, and some pico de gallo into a tortilla I made from pa’i’ai. BEST ever!!!! Recipe courtesy of Lori Ikeda of Guava Rose.com. Visit Lori’s site for more recipes!
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- 8 oz. pa’i'ai
- 1 c. or more regular/gluten free, flour or all purpose baking mix (containing baking powder)
- 1/2 c. or more water
- 8 tsp. coconut or other oil
- Crumble pa’i’ai on a floured surface. Knead in flour and water until a smooth dough forms. Add small amounts of flour and water if necessary while kneading the dough to get a final dough that is not sticky.
- Divide dough into 8 equal balls. On a floured surface, roll each ball out 1/8” thick into 5" to 6" rounds.
- Heat a skillet on medium high heat. Add ½ tsp. coconut oil and let melt. Place one tortilla on top, cook for 2 to 2-1/2 minutes. Lift tortilla up and place another ½ tsp. coconut oil into the pan before flipping the tortilla over to cook the other side. Cook another 2 to 2-1/2 minutes until the tortilla is cooked through. Adjust temperature up or down as needed during the cooking process. Repeat with the remaining tortillas.
- Stack the tortillas as they are cooked, and keep them covered with a towel or another plate until ready to serve.
How To Serve:
- To order pai'ai online, visit www.manaai.com