Join Chef Keoni in his home kitchen as he demonstrates how to make Sizzled Ginger Scallion Ahi, Broiled Miso Eggplant and a Salad​. 

Ingredients (Serves 4):

Sizzled Ginger Scallion Ahi

Join Chef Keoni in his home kitchen as he demonstrates how to make Kalua Pork Sliders with Hoisin BBQ Sauce, Asian Slaw and Corn Avocado Salad​.

Ingredients (Serves 4):

Kalua Pork Sliders:

• 1 pack (8 each) soft buns, your brand of preference
• 2-3 containers of Kalua pork, warmed (quantity depends on how full a slider you like)

Hoisin BBQ Sauce

Join Chef Keoni in his home kitchen as he demonstrates how to make Pork Adobo, Crispy Brussels Sprouts and a Tomato Onion Salad.

Ingredients (Serves 4):

Pork Adobo

• 1 tablespoon Vegetable oil
• 2 pounds Pork belly or pork butt, sliced into 1 inch chunks
• 1 head Garlic, sliced in half longways
• ¾ cup Distilled vinegar
• ¾ cup Shoyu
• ¾ cup Water or chicken stock
• 10 Black peppercorns
• 5 Bay leaves

Crispy Brussels Sprouts

Join Chef Keoni in his home kitchen for Father's Day grilling! He demonstrates how to make Pulehu Chicken Drumsticks, Grilled Rib Eye and Local Style Elote.

Ingredients (Serves 4):

Pulehu Chicken Drumsticks

• 8 pieces Chicken drumsticks
• Hawaiian Salt or your favorite pulehu seasoning, as needed

Grilled Rib Eye

• 2 boneless Rib Eye Steaks, 1 inch thick
• Hawaiian Salt or your favorite pulehu seasoning, as needed

Local Style Elote

Join Chef Keoni in his home kitchen as he demonstrates how to make Crispy Skin Salmon with Citrus Ponzu, Choi Sum and a Quick Cucumber Namasu. 

Ingredients (Serves 4):

• 3 tablespoons Neutral-flavored Oil (like Vegetable, Grapeseed or Peanut), plus more as needed
• 1 ½ lbs. Salmon filet, Skin on
• Salt and Pepper, as needed
• 1 Lemon
• 1 Lime
• 1/8 cup Shoyu or Tamari
• 1/8 cup Mirin

Quick Cucumber Namasu:

Join Chef Keoni in his home kitchen as he demonstrates how to make Rigatoni with Pork Ragu.

Ingredients (Serves 4):

Join Chef Keoni in his home kitchen as he demonstrates how to make Larb, a Thai dish of ground protein seasoned with bright flavors of fresh mint and cilantro.
 

Ingredients (Serves 4):

Join Chef Keoni in his home kitchen as he demonstrates how to make Kalua Pork Potato Hash and "Leftover" Fried Rice and Eggs.

Ingredients (Serves 4):

Kalua Pork Potato Hash:

• 6 oz. Kalua Pork (store bought, or make your own with our recipe at Foodland.com)
• 2-3 Russet Potatoes (peeled, cooked and roughly mashed)
• 1 small Round Onion
• 1 Egg
• Salt and pepper to taste

“Leftover” Fried Rice:

Valentine’s Day is the perfect excuse to indulge in romance…and chocolate. Just in time for the most lovable holiday of the year, we’ve introduced three new and exclusive chocolate products to our Maikaʻi line that we know will make your heart melt.