Ted Nakamura, a third generation Japanese Hawaiian, sells these and many other fabulous desserts, like Macadamia Nut Cheesecake, from his family-owned store on the North Shore at Sunset Beach, surfing capital of the world. All sorts of other local foods and snacks are also available at Ted’s to keep the surfers energized, and Ted’s pies are sold in local grocery stores.
- 6-8 pounds boneless pork butt, cut into 2” chunks
- 2 cups vinegar
- 2 cups sherry or white wine
- 2 cups water
- 2 tablespoons Hawaiian sea salt
- ½ teaspoons freshly ground black pepper
- 4 cloves garlic, minced
- 4 Hawaiian red chili peppers, chopped (Seed the peppers if you are nervous about the heat.)
- 2 bay leaves
- 12 whole cloves
- ½ teaspoon thyme
- ¼ teaspoon sage
- 6 russet potatoes
- steamed white rice for serving
Preheat oven to 350° F (after step #1)
Special equipment: sharp knife, potato peeler, disposable gloves, glass measuring cup, large Dutch oven with lid, large roasting pan, large slotted spoon, large bowl or platter for serving
Makes: 6-8 servings
Cut the pork into 2” square pieces if the butcher has not already done so. Place the pork chunks and all of the marinade ingredients (except the potatoes) in a large Dutch oven and marinate in the refrigerator overnight or up to 24 hours. About 2 hours before serving time, remove the Dutch oven from the refrigerator and braise the pork in the marinade on medium heat for about 1 hour, turning the chunks occasionally.
- Preheat the oven to 350° F. Using a large pierced spoon, lift the pork chunks out of the marinade and place them in a large roasting pan. Bake for about 30 minutes, until the chunks are brown. Reserve the marinade in the Dutch oven.
- Peel the potatoes and chop them into medium sized chunks. Place the potato chunks into the marinade in the Dutch oven and cook them for about 30 minutes while the pork is roasting. Remove the potatoes with a slotted spoon and add them to the pork in the roasting pan. Continue cook the pork and the potatoes for another 30 minutes or until very tender.
- Place the pork and potatoes in a large decorative bowl or platter and serve with steamed white rice.
This cake has been a favorite Birthday Cake and all-purpose holiday cake in my family for many years, as poppy seeds and oranges span all the seasons. If you wish, you can make it a day in advance, add the orange syrup and store the cake at room temperature under a cake dome or wrapped in plastic wrap to allow the flavors to meld. Add the powdered sugar glaze the day you plan to serve it. You will need about three large, brightly colored navel oranges, as you will require orange zest for the cake and the glaze and orange juice for the glaze and the syrup. This recipe calls for quite a lot of orange zest, but it is entirely up to you how much orange zest you want to add. To serve this cake for Easter, place it on a cake pedestal or decorative plate and surround it with little chocolate Easter egg candies. Chocolate and orange are always happy together.
For the cake:
- 1/3 cup poppy seeds
- 1 cup buttermilk, at room temperature
- 2 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- grated zest of 1 orange
- 1 cup (2 sticks) butter, at room temperature
- 1 ½ cups sugar
- 4 eggs at room temperature
- 1 teaspoon vanilla
- 2 tablespoons sugar, mixed with
- 1 teaspoon cinnamon
- cooking spray and extra flour for dusting the pan
- pastel colored chocolate covered almond Easter eggs for decoration
For the orange syrup:
- ¾ cup fresh orange juice from 2-3 oranges (include the zested orange used for the cake)
- ½ cup sugar
For the orange glaze:
- grated zest of 1 orange
- 2 cups powdered sugar
- 1-2 tablespoons fresh orange juice
Preheat oven to 350° F
Special equipment: 10” angel food cake pan or Bundt pan, 2-cup glass measure, waxed paper, large mixing bowl, medium sized mixing bowl, small bowl or cup, sieve or flour sifter, hand held electric mixer, rubber spatula, measuring spoons, thin knife or wooden skewer, wire rack, oven mitts, citrus zester, citrus juicer, 1-cup measuring cup, fork, decorative serving plate or cake pedestal
Makes: One 10”-11” cake, 10-12 servings
- Spray the angel food cake pan or Bundt pan with cooking spray and dust with flour. Bring the buttermilk, butter and eggs to room temperature. Place the buttermilk in a 2-cup glass measure and stir in the poppy seeds. Set aside. Zest one of the oranges over a large sheet of waxed paper, and set aside. Mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon together in a small bowl or cup and set aside.
- Sift the flour, baking powder, baking soda and salt together into a medium sized mixing bowl and set aside. Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, beating for about 1 minute after adding each egg. Beat in the vanilla.
- Sprinkle the orange zest evenly over the batter and gently stir it in with a rubber spatula. Add the flour mixture alternatively with the buttermilk and poppy seed mixture, in about four batches, beginning and ending with the flour, and mixing on low speed just until each addition is incorporated into the batter.
- Pour half of the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the sugar and cinnamon mixture evenly over the batter. Add the remaining batter and smooth the top with the spatula until the batter is evenly distributed. Bake in the pre-heated 350° F oven for about 50 minutes, or until a thin knife or wooden skewer inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10-15 minutes. Using oven mitts, remove the cake from the angel food pan and place it on a decorative plate or cake pedestal. (If using a Bundt pan, invert the pan over the plate until the cake releases.)
- While the cake bakes, make the orange syrup: Zest a second orange onto a large piece of waxed paper, and set aside to us the zest in the orange glaze. Wash the 2-cup glass measure and squeeze the oranges. Pour the juice into the measure until you have almost 1 cup of juice. Reserve 2-3 tablespoons of the juice in a small cup. Add ½ cup sugar to the remaining juice; you will have about ¾ cup. Stir and microwave for 30 seconds to 1 minute until the mixture is very hot.
- After the cake has been removed from the pan, but while it is still warm, poke holes in the top of the cake with a wooden skewer and slowly pour the hot syrup all over the cake. Let the cake cool completely. Wrap or cover with a cake dome until shortly before ready to serve. (The cake can be wrapped and frozen at this point.)
- Make the glaze: Place 2 cups of packed powdered sugar in a small bowl. Add the reserved orange zest and mix it into the powdered sugar with a fork. Add the reserved orange juice, 1 teaspoon at a time, and stir with the fork until the mixture reaches a thick but pourable consistency. Pour the glaze over the top of the cake, covering the entire top and allowing some of the glaze to drip over the sides. The cake is ready to serve as soon as the glaze has set. Sprinkle small chocolate Easter egg candies (I like the ones with almonds inside) around the cake just before serving.