Lau Pork Chop
At Mahina & Sun’s at the Surfjack Hotel in Honolulu, Hawaii, chef Erik Leong draws inspiration from lau, a dish of pork and fish cooked in taro leaves, for this entrée which starts with a brined and grilled pork chop. It’s served over a bed of taro leaves that have been simmered in chicken stock, to which he gradually adds coconut milk so that it reduces but doesn’t turn brown. Then the pork is topped with a vinaigrette of roasted tomato, sherry vinegar, roasted garlic, raw garlic, olive oil, shallots, salt, pepper and thinly sliced tomato and red onion. It’s garnished with green onion curls and a combination of sesame seeds, toasted coconut and toasted ground kukui nut.
Price: $34