My Mom who passed in 2018 made the BEST Kalua Pig! The ti plant that she used for decades is still alive and I use the leaves every time I make Kalua Pig. Thanks for reminding me of my Mom's great cooking abilities.
As a kid here in Hawai’i, we would wrap the pork in the ti leaves and split banana trunks and whole leaves would seal the imu (ground oven) loaded with red hot lava stones, on top of which wet burlap and a foot or two of sand was placed. The very wet banana stalks would give up their moisture during the overnight cook and fully baste the pig below in that very unique sweet n grassy awesomeness. Great job Chef John and mahalo for supporting the cuisine of Hawai’i ! BTW… order authentic pa’akai (sea salt) online… it should be easy to find and it will make a huge difference in the outcome.
I know this is an old comment, but I don't think I've ever seen "Hawaiian salt" anywhere in the Southeastern US. What makes it different than sea salt/pink salt. (I figure it's the minerals. just never seen or heard of it, so not sure which minerals.)
@@Torsion Pa’akai (Hawaiian sea salt) traditionally is harvested salt crystals that have dried in rock depressions close to the shoreline along the hot leeward coastlines. Sometimes it is dried in a substrate that is composed of red clay and the red pigments and minerals from the clay produce a reddish salt called Alae.
My mother tried to make this once, but she didn't bother looking up a recipe and just improvised based on the name. Turns out marinating in kahlua makes some delicious pulled pork.
We did Kalua pork for a luau theme Labor Day BBQ last fall - the "Aloha to Summer luau". I used a kiawe wood smoked Hawaiian red salt, got kiawe wood liquid smoke and added a shot and a half of Tempus Fugit Creme de Banane liqueur to the juice after shredding since I hadn't found banana leaves. We had fifty people so it was three pork shoulders, the liqueur just gave a very bare hint of banana and not the artificial style flavor. It was definitely a real banana essence. A friend from Hawaii said it was a really good approximation for our Wisconsin backyard luau.
My uncle after coming home from Vietnam was stationed in Hawaii for a couple of years. When he came home we did a whole pig in the ground. The best pork you will ever eat
Secret ingredient is Kiawe liquid smoke. Usually this was cooked using Kiawe wood. Which has a natural mesquite but its unique to Hawaii, and has its on flavor profile. So when this is cooked underground its typical to use kiawe wood. you can probably order the smoke online. You can cook the same way you did but before you salt the pork, rub it down with Kiawe liquid smoke. Extra flavor and authentic taste considering you don't cook in an Imu and don't have Kiawe trees. Mango and Guava wood is also popular, but Kiawe is most classic.
I love this recipe. I make it anytime I have a crowd to feed, it’s no work and comes out perfect every time. I always include rice and macaroni salad. I’m so glad to watch you make it, it confirms I am doing the banana leaves correctly! I like to add some ponzu sauce after shredding, it really compliments the flavor.
My navy friends and I buried pork a couple times on camping trips. The only difference, was we wrapped it in paper bags and burlap. Turned out awesome.
Aloha from Hawaii! I’ve done this in the crock pot, instant pot, and oven as well. They all turned out great! We grow Ti leaves in our backyard and have Hawaiian salt on hand all the time so it’s nice to have most of the ingredients always ready.
This might be my favorite Chef John recipe, because it was so simple and all my fussy eaters loved it. I served with the pineapple salsa, and a milder raspberry salsa. Ti and banana leaves are available on Etsy.
If you don't mind my asking, how long would you recommend to do this in the slow cooker? Because I was thinking of adapting Chef John's recipe for my Crock pot.
Beautiful recipe! I love the idea of the charred pineapple and pepper sauce that Chef John invented on the fly! I can imagine a lot of uses for that! Thanks, again!
It looks delicious, Chef! If you could make a video on that charred pinapple shirasa sauce, it would be great! Pork + pinapple is a great combo! Thanks!
I use powdered smoke from a company online called spice jungle that gives the smoky flavor, but can be a lot more mild since you can use a very small amount
"which I know a lot of people aren't a fan of" A lot of people don't know what it is. It's not a condiment. It's a marinade. And almost exclusively for meat that you would have preferred to smoke.
@@salt_spicy "without all the bad stuff" I don't know if it what it gets rid of is bad stuff, but it is smoke percolated through water so that just the soluble parts we taste get dissolved.
I have made this many times, although I do it a slow cooker, but everything else is the same and it tastes exactly like the pork you get at a Hawaiian lūʻau. I use to use a Hawaiian liquid smoke, I think made out of Kao wood, but I discovered that any liquid smoke does the job but, like you said, don't use the whole bottle at one time.
Early today! Top 200 likes! A first for me, haha! Any recipe with around the outside, around the outside is one that has to be made! And I love flavorful pork and will make this soon even if I have to use the banana leaf artwork hanging up on my wall! lol. And the wonderful looking salsa sounds delicious so yes please post a recipe for it. I'll share a link to this video to a high school friend who's been living in HI for decades.
Wthhh I've been sub for a long time and never actually watch a video but you actually did some hawaiian food. Please do more hawaiian food please !!! I miss home 😢
This dish looks amazing and so simple to make! I actually have several ornamental banana trees growing around my balcony. I am assuming they will work just as well as the fruit producing banana tree leaves, to use in this dish. I cannot wait to make this Kalu pork and serve it to my family. Thanks!
Ti leaf makes a huge difference. The taste marries with the meat. Not all ti leaf is good though. You want the big green leaf ti. Taro lau lau is nice too. Aloha!
My uncle is Hawaiian and he started using avocado leaves when he couldn't find ti leaves. He got the idea after trying some tamales wrapped in them that tasted familar enough to get him craving kalua pork. They're smaller, so not great for wrapping by themselves but he just does an initial layer of them inside banana leaves or aluminum foil just for flavor. The Hawaiian salt and hickory smoke chips are a must for him though.
Marvelous work. Been to Hawaii twice myself: one week on Oahu Island with parents and older brother in 2001 before brother graduated high school, approximately one month on the Big Island by myself in 2007 visiting an email pen-pal. In the former experience, it was at the Polynesian Cultural Center in Laie which was for sure done the traditional way with an underground oven. In the latter experience, it was in Hilo I might've had some stovetop. Tasty nonetheless. Now try another Hawaiian culinary classic: laulau which is fish or any other meat steamed in a bundle of your aforementioned ti (or banana) leaves.
Chef John, is there a way to do this on a smoker to get the natural smoke flavor? How about could it be done in a crock pot (ot is very hot in the summer where we live. Running your oven for 3-4 hours is not something we want to do.
That looks absolutely delicious, I had no idea you could use the banana leaves in a dutch oven! Also I would *love* to see how you make that salsa at the end 😊
when I make my Kalua Pork I use Hawaiian Red Salt. Haven't had good luck with Himalayan pink. Where I live I don't have access to ti leaves or banana leaves, so I add some matcha powder to my pork.
Man, now I want to eat some kalua pig... and I just had breakfast lol And yes! w/cabbage and rice is the way 😁 I like to splash w/tabasco or chili pepper water on top.
You can always get bear claws to shred from Amazon I'm from Hawaii for ti leaves you can get a 2 inch stem and soak in in water until it sprouts then plant it in the ground ?
@@bayanon7532 I’m not knocking this channel, I have loved watching Chef John for years. I love his banter. It was a lighthearted comment, not meant to ruffle any feathers!
I make this in the crockpot using liquid smoke and pink Himalayan salt. I've never tried using banana leaves but not sure if it would hold up in a crockpot.
Can you use this recipe for beef Chef John? Eid Ul Adha is coming and we sure will have an abundance of beef and I want to try making this recipe with beef due to religious restrictions.
Anybody else read the video title and they’re jonesin’ for a Kahlua liqueur bbq sauce recipe now? No? Just me? Ok, yeah, prolly just me. 😌 This takes me back to the whole pig bbqs of my youth! 🙂✨
That's a Staub. Pricy but if not mistreated will last forever. Chef John has several Staub items, like their braising pan and the one I'm most jealous of, the giant red roasting/lasagna pan.
@@sethwick8348 Thanks, I'll be getting one or two. I'd love it if RUclips would make the comment section easier to use. It's great when nice people take the time to answer. Often it's difficult to determine who someone is commenting to the way it is set up.
Was about to ask where the rice was then 2 sec later you mentioned rice. My pastor is Hawaiian and his wife makes a pot of pork and rice periodically to feed volunteers. Stuff is so good. Going to have to ask if she goes all out and used banana leaves.
I laughed my pants off the first time I heard about a product called" liquid smoke". I just thought it was the silliest thing ever. Yes, it was an American who introduced me to it. He was slightly puzzled my reaction. "It's just liquid smoke!? What's the big deal?" Hahahaha!
It seems like that dutch oven would retain a lot of heat and pretty much continue cooking it during the resting phase. Wouldn't it be better to remove it and like put it in a cooler?
The easiest way to separate pulled pork is mechanical separation. If you have a standing mixer, use the paddle attachment and place a “reasonable” amount at a time in. Using low to medium speed will spread it with ease.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
My Mom who passed in 2018 made the BEST Kalua Pig! The ti plant that she used for decades is still alive and I use the leaves every time I make Kalua Pig. Thanks for reminding me of my Mom's great cooking abilities.
Rip lost but not forgotten.
That is special! I’m glad you get to still use those ti leaves.
I wish I could find those. I’m finding banana leaves Thursday to make. I can’t wait
As a kid here in Hawai’i, we would wrap the pork in the ti leaves and split banana trunks and whole leaves would seal the imu (ground oven) loaded with red hot lava stones, on top of which wet burlap and a foot or two of sand was placed. The very wet banana stalks would give up their moisture during the overnight cook and fully baste the pig below in that very unique sweet n grassy awesomeness. Great job Chef John and mahalo for supporting the cuisine of Hawai’i ! BTW… order authentic pa’akai (sea salt) online… it should be easy to find and it will make a huge difference in the outcome.
Proof
What a lovely endorsement!
I know this is an old comment, but I don't think I've ever seen "Hawaiian salt" anywhere in the Southeastern US. What makes it different than sea salt/pink salt. (I figure it's the minerals. just never seen or heard of it, so not sure which minerals.)
@@Torsion
Pa’akai (Hawaiian sea salt) traditionally is harvested salt crystals that have dried in rock depressions close to the shoreline along the hot leeward coastlines. Sometimes it is dried in a substrate that is composed of red clay and the red pigments and minerals from the clay produce a reddish salt called Alae.
My mother tried to make this once, but she didn't bother looking up a recipe and just improvised based on the name. Turns out marinating in kahlua makes some delicious pulled pork.
Exactly my guess on what this recipe could be😂😂😂
😅😂😅😂
I had to read that twice 😂
Strangely enough I think “Sweet and grassy” is one of the most accurate ways to describe the flavor of the banana leaves I’ve heard
Adding cabbage for me takes it to a new level. Then eat with a nice Hawaiian style Mac salad, OMG so good. That combo is a fire
We did Kalua pork for a luau theme Labor Day BBQ last fall - the "Aloha to Summer luau". I used a kiawe wood smoked Hawaiian red salt, got kiawe wood liquid smoke and added a shot and a half of Tempus Fugit Creme de Banane liqueur to the juice after shredding since I hadn't found banana leaves. We had fifty people so it was three pork shoulders, the liqueur just gave a very bare hint of banana and not the artificial style flavor. It was definitely a real banana essence. A friend from Hawaii said it was a really good approximation for our Wisconsin backyard luau.
Many small Mexican Markets will have banana leaves in a freezer. They use them for Cochinita Pibil (A terrific dish too !!)
My uncle after coming home from Vietnam was stationed in Hawaii for a couple of years. When he came home we did a whole pig in the ground. The best pork you will ever eat
Secret ingredient is Kiawe liquid smoke. Usually this was cooked using Kiawe wood. Which has a natural mesquite but its unique to Hawaii, and has its on flavor profile.
So when this is cooked underground its typical to use kiawe wood. you can probably order the smoke online. You can cook the same way you did but before you salt the pork, rub it down with Kiawe liquid smoke. Extra flavor and authentic taste considering you don't cook in an Imu and don't have Kiawe trees. Mango and Guava wood is also popular, but Kiawe is most classic.
Chef John is on a roll this month!! I love it.
Ha ha 😂😂😂
I am from Hawaii. VERY WELL DONE!!! Looks cool too.
Kalua pork burritos are the best!
Just with the meat or do you add other things?
I love this recipe. I make it anytime I have a crowd to feed, it’s no work and comes out perfect every time. I always include rice and macaroni salad. I’m so glad to watch you make it, it confirms I am doing the banana leaves correctly! I like to add some ponzu sauce after shredding, it really compliments the flavor.
My navy friends and I buried pork a couple times on camping trips. The only difference, was we wrapped it in paper bags and burlap. Turned out awesome.
I always cooked fish with banana leaves. Now I will try this
“I mean, you are after all The Five 0 of how this should go.” 💜
"And speaking of detective work..."
......but would that be cannibalism?
We did a piglet in our backyard once. Buried it etc... Dug the hole, cooked overnight and all. Fabulous....
I have been cooking the pork in a slow cooker with Hickory Smoke. It tastes exactly like Kalua Pork.
I have had a big slab of pork in the freezer for ages just waiting for a recipe. Well I think I know what I'm going to try this weekend!
Aloha from Hawaii! I’ve done this in the crock pot, instant pot, and oven as well. They all turned out great! We grow Ti leaves in our backyard and have Hawaiian salt on hand all the time so it’s nice to have most of the ingredients always ready.
I don't have a dutch oven so I want to do this in the instant pot. Suggested cooking time/method?
This might be my favorite Chef John recipe, because it was so simple and all my fussy eaters loved it. I served with the pineapple salsa, and a milder raspberry salsa. Ti and banana leaves are available on Etsy.
i've made kalua pig in the slow cooker. we've made kalua pig in the off-set smoker, with banana leaves. now i can't wait to try it this way, too!
If you don't mind my asking, how long would you recommend to do this in the slow cooker? Because I was thinking of adapting Chef John's recipe for my Crock pot.
@@MythicFox the typical slow cooker times are fine. 4 on high or 7 on slow.
@@azuredivinaThank you!
Love seeing all these Hawai'i people in the comments!! Never thought I'd see Chef John cook something from Hawai'i. CHEEEEHOOOO 🤙
Beautiful recipe! I love the idea of the charred pineapple and pepper sauce that Chef John invented on the fly! I can imagine a lot of uses for that! Thanks, again!
I live in Hawaii and just ate that for dinner. Your preparation looks delicious!
The Hawaiian pink salt can be found at World Market. It really does make a difference. Don't forget to serve this with Hawaiian Mac salad! 👍
It looks delicious, Chef! If you could make a video on that charred pinapple shirasa sauce, it would be great! Pork + pinapple is a great combo! Thanks!
“Round the outside….” I could see it coming, could hear the music play along while you said it…..! 😂😂😂😂😂
All we are missing in this preparation is two trail park girls to serve the finished product 😆
Aloha Chef John! Brings me back to the sunsets on Maui! 🇬🇧
My friends who lived in Hawaii their whole lives just use a crock pot, but Hawaiian sea salt is a must and it's easy to find.
I use powdered smoke from a company online called spice jungle that gives the smoky flavor, but can be a lot more mild since you can use a very small amount
I've made my version of this recipe on the crockpot, to us it does taste very similar to the one we had in Oahu, love it
"which I know a lot of people aren't a fan of"
A lot of people don't know what it is. It's not a condiment. It's a marinade. And almost exclusively for meat that you would have preferred to smoke.
I think also that many people are wary of it because they erroneously think that liquid smoke is carcinogenic -- which is actually untrue.
I love love love using it in my rub for bbq ribs, it does wonders!
@@xTobsecretx *YES*
It's basically smoke, without all the bad stuff in actual smoke.
@@salt_spicy "without all the bad stuff"
I don't know if it what it gets rid of is bad stuff, but it is smoke percolated through water so that just the soluble parts we taste get dissolved.
I have made this many times, although I do it a slow cooker, but everything else is the same and it tastes exactly like the pork you get at a Hawaiian lūʻau. I use to use a Hawaiian liquid smoke, I think made out of Kao wood, but I discovered that any liquid smoke does the job but, like you said, don't use the whole bottle at one time.
im making this this weekend thanks chef.
Early today! Top 200 likes! A first for me, haha! Any recipe with around the outside, around the outside is one that has to be made! And I love flavorful pork and will make this soon even if I have to use the banana leaf artwork hanging up on my wall! lol. And the wonderful looking salsa sounds delicious so yes please post a recipe for it. I'll share a link to this video to a high school friend who's been living in HI for decades.
This was such a an easy and tasty family meal growing up
Chef John, you are the master
This is making my mouth water -- thanks for sharing!
Wthhh I've been sub for a long time and never actually watch a video but you actually did some hawaiian food. Please do more hawaiian food please !!! I miss home 😢
He has a video for loco moco, some poke type stuff, and of course, the macaroni salad
This looks delicious! Thank you Chef John!
Came for the mention of the macaroni salad as a side 😃
This dish looks amazing and so simple to make! I actually have several ornamental banana trees growing around my balcony. I am assuming they will work just as well as the fruit producing banana tree leaves, to use in this dish. I cannot wait to make this Kalu pork and serve it to my family. Thanks!
Ti plants are indeed available at various big box garden centers this time of year.
Chef John, It took me 3 seconds to find Ti leaves grown in CA, but yeah... you have to order online, and plan ahead because of the 1 week shipping.
Ti leaf makes a huge difference. The taste marries with the meat. Not all ti leaf is good though. You want the big green leaf ti. Taro lau lau is nice too. Aloha!
I LOVE me some laulau!!!
My uncle is Hawaiian and he started using avocado leaves when he couldn't find ti leaves.
He got the idea after trying some tamales wrapped in them that tasted familar enough to get him craving kalua pork. They're smaller, so not great for wrapping by themselves but he just does an initial layer of them inside banana leaves or aluminum foil just for flavor.
The Hawaiian salt and hickory smoke chips are a must for him though.
@@hycan4782 Good to know!
I am looking forward to trying my hand at this one and would love to see the salsa to go with it.
Hawaiian red clay salt is what I use on this dish. It imparts that perfect flavour.
Marvelous work.
Been to Hawaii twice myself: one week on Oahu Island with parents and older brother in 2001 before brother graduated high school, approximately one month on the Big Island by myself in 2007 visiting an email pen-pal. In the former experience, it was at the Polynesian Cultural Center in Laie which was for sure done the traditional way with an underground oven. In the latter experience, it was in Hilo I might've had some stovetop. Tasty nonetheless.
Now try another Hawaiian culinary classic: laulau which is fish or any other meat steamed in a bundle of your aforementioned ti (or banana) leaves.
Interesting how different cultures make a similar pork preparation from the Phillipines to Mexico.🎉
Chef John, is there a way to do this on a smoker to get the natural smoke flavor? How about could it be done in a crock pot (ot is very hot in the summer where we live. Running your oven for 3-4 hours is not something we want to do.
That looks absolutely delicious, I had no idea you could use the banana leaves in a dutch oven! Also I would *love* to see how you make that salsa at the end 😊
I wonder if this could be done with a slowcooker?
when I make my Kalua Pork I use Hawaiian Red Salt. Haven't had good luck with Himalayan pink. Where I live I don't have access to ti leaves or banana leaves, so I add some matcha powder to my pork.
This looks absolutely 🔥!! 😍
Looks awesome but I prefer the lower temp/longer cook time. The difference in the texture and tenderness is everything. 250/275 degree 6-8 hours.
RE the liquid smoke. Yes, it can easily overpower everything. Same with Chipotle sauce. Be careful with strong flavors.
This looks incredible as always, chef John! Have a good weekend! ☺
Man, now I want to eat some kalua pig... and I just had breakfast lol And yes! w/cabbage and rice is the way 😁 I like to splash w/tabasco or chili pepper water on top.
Looks so yummy. Can the same texture/taste be achieved if slow-cooked? Also, where's the Kahlúa? 😁
I like the idea of pineapple sriracha sauce. I think I'll top mine with old fashioned coleslaw on a bun.
Interested to see how the leaves affect the flavor...
You can do it in a slow cooker/crockpot, too.
It must be good, that 1st bite was a full third of the sandwich 😂
You can always get bear claws to shred from Amazon I'm from Hawaii for ti leaves you can get a 2 inch stem and soak in in water until it sprouts then plant it in the ground ?
I have recently decided to become a veggie, so unfortunately I can’t make most of John’s recipes. How about a few vegetarian recipes John?
There are plenty of channels with Vegetarian food. Go there.
@@bayanon7532 I’m not knocking this channel, I have loved watching Chef John for years. I love his banter. It was a lighthearted comment, not meant to ruffle any feathers!
I went to a cookout in Louisville Kentucky where they cooked a whole pig in a fire pit, in banana leaves. It was sooo tender!!!
The cooking method here reminds me of the dishes here aswell
Try a florist for Ti leaves....
I make this in the crockpot using liquid smoke and pink Himalayan salt. I've never tried using banana leaves but not sure if it would hold up in a crockpot.
I found that potato masher works well to shred pork, saving my arthritic hands from having to fork it.
Awesome as always thanks ❤
Wonder if a pressure cooker would be quicker, then shred, then crisp a little in a pan for "burnt end" flavor!?
"2 trailer park girls go round the outside round the outside" i never expected Eminem lyrics from chef John 😂
Awesome recipe chef, please show Italian Torta pasqualina recipe please 🥺 please
I am definitely making this but I’m going to also use your method of whole hog bbq to make this since kaluha pork is typically a whole pig as well.
Bet ya that these pulled pork would work great for a lettuce wrap, yum!!!!
This is surely making me hungry, even after I've had my dinner. 😅
Can you use this recipe for beef Chef John? Eid Ul Adha is coming and we sure will have an abundance of beef and I want to try making this recipe with beef due to religious restrictions.
Book 'em, Johno!
Can I do this in an oven pan without a Dutch oven ?
Anybody else read the video title and they’re jonesin’ for a Kahlua liqueur bbq sauce recipe now? No? Just me? Ok, yeah, prolly just me. 😌
This takes me back to the whole pig bbqs of my youth! 🙂✨
Instead of liquid smoke, could one use smoked salt? Such as Redmonds smoked salt?
When do you add the Kahlua? I missed it.
Seems like an odd combination, though….
I'm really interested in what kind of flavor that imparts.
I always wanted to try and cook with banana leaves. Can't find em. Big love from Paraguay!!
I'm pretty sure bananas are grown in Paraguay.
@@preston74 I know I don’t really see them in supermarkets and stuff.
@@monocore I meant that Hawaiians don't get their banana leaves from the market. You gotta befriend a neighbor that grows them! 😉
Would you consider searing on the stove first to add a little texture to it? Or is there no need?
Do not sear meat. “Kalua” is more of a steaming process done in an underground “oven” (aka, “imu”)
Could anyone read the brand of that pot? It's beautiful and I need a larger one for this.
That's a Staub. Pricy but if not mistreated will last forever. Chef John has several Staub items, like their braising pan and the one I'm most jealous of, the giant red roasting/lasagna pan.
@@sethwick8348 Thanks, I'll be getting one or two. I'd love it if RUclips would make the comment section easier to use. It's great when nice people take the time to answer. Often it's difficult to determine who someone is commenting to the way it is set up.
Was about to ask where the rice was then 2 sec later you mentioned rice. My pastor is Hawaiian and his wife makes a pot of pork and rice periodically to feed volunteers. Stuff is so good. Going to have to ask if she goes all out and used banana leaves.
I need the charred pineapple sauce recipe! 🙏🙏
I use banana leaves when I make Puerco Pibil, there is a big difference in flavor if you don't wrap the pork. But now I want to find Ti leaves.
I made this a few years ago for a Super Bowl party, without the leaves & in a slow cooker. I took just enough home for 1 sandwich.
I saw a picture of this and thought of you, Chef John. Beef Wellington on a stick. Basically a cross between a Beef Wellington and a corndog.
Try collars green is delicious
I laughed my pants off the first time I heard about a product called" liquid smoke".
I just thought it was the silliest thing ever.
Yes, it was an American who introduced me to it.
He was slightly puzzled my reaction. "It's just liquid smoke!? What's the big deal?" Hahahaha!
Oh heck! I'm making this dish tomorrow!!!
It seems like that dutch oven would retain a lot of heat and pretty much continue cooking it during the resting phase. Wouldn't it be better to remove it and like put it in a cooler?
The easiest way to separate pulled pork is mechanical separation. If you have a standing mixer, use the paddle attachment and place a “reasonable” amount at a time in. Using low to medium speed will spread it with ease.
Could I soak my corn husks instead?
Mahalo!! Better than Maui resort kalua! Do it in a slow cooker for 7 hrs and turn on some ukelele tunes and indulge. Aloha!
Aloha from Vermont Chef John ...