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Waa-Kalua-Greens-Recipe-by-Chadd-Paishon

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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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Hawaiian
Servings 6 Serves
Calories 4817 kcal

Ingredients
  

  • 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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