Spam and Kimichi Musubi

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Last year I made musubi on New Year’s day and it seems to be turning into a bit of a tradition. This year I used a recipe I found in F&W – adding Kimichi was just what the musubi needed to take it up a notch!!

Ingredients:
2 cups sushi rice
Salt
1/4 c kimchi
1 TBSP toasted sesame oil
1 can of Spam, cut into 8 slices
Four 8-by-7 1/2-inch sheets of nori
1 TBSP toasted sesame oil
Sriracha chile sauce
1 scallion, thinly sliced, for garnish

In a large saucepan, cover the rinsed rice with 2 cups of water. Season with salt and bring to a boil. Cover and cook over low heat for 17 minutes. Uncover and place a clean kitchen towel over the pot. Replace the lid and let stand off the heat for 10 minutes. Fluff the rice and let cool slightly.

Meanwhile, add the kimchi and 1 tablespoon of water to a blender or mini food processor and puree.

Heat the oil in a large nonstick skillet. Add the Spam slices and cook over moderate heat, turning once, until browned, about 4 minutes. Transfer to paper towels to drain.

Arrange 1 sheet of nori with the longer side facing you and rub with a little sesame oil. Mound 1/3 cup of the warm sushi rice on the bottom and pat into an 8-by-2-inch rectangle. Spread 1 scant tablespoon of the kimchi puree on the rice. Top with 2 slices of Spam. Fold up the rice in the nori, pressing it into a rectangle. Repeat with the remaining nori sheets, sesame oil, rice, kimchi puree and Spam; there may be a little rice leftover. Using a sharp, moistened knife, cut each roll into 6 pieces, wiping the knife with a damp towel between slices.

Arrange the musubi on a platter, dot with Sriracha, garnish with the sliced scallion and serve.

Makes 2 dozen pieces.

Kalua Pork

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Last year I made musubi on New Year’s Day – fried pork and rice sounded so soothing after a little too much champagne the night before. This year I decided to take things up a notch and add Kalua pork to the mix. It also gives me a chance to use my new pressure cooker. You can get liquid smoke at the grocery store next to the BBQ sauce and banana leaves in the freezer section of the Asian market. I served it with steamed cabbage (2 heads of chopped cabbage, 2/3 c veggie broth, medium heat for 25 minutes) and some hawaiian buns.

Ingredients:
3 – 4 lb Pork Butt, cut in two pieces
TI leaves (banana leaves)
1 TBSP canola oil
1/2 c water
1 TBSP Hickory Liquid Smoke
2 tsp hawaiian salt

Select Browning and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. Salt pork and Loosely wrap in TI leaves.

Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add pork and any accumulated juices to the pot.

Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure release to release.

Remove the meat from the pressure cooker and shred with two forks (discard excess fat as you shredded).

Add some of the juices from the pressure cooker to moisten the meat.

Serves 6 – 8.