Kapu shares recipes

Here are the recipes for dishes prepared by Sam Kapu on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Pork tofu adobo

Pork butt (cut into 1-1/2- to 2-inch pieces)
6 cloves garlic (crushed)
Pinch of salt
Pinch of pepper
Equal portions of shoyu, vinegar and water (start with 1 cup of each, and increase as needed)
2 bay leaves
1 bunch watercress (cut into 1-1/2- to 2-inch pieces)
1 block firm tofu (cubed)
1 can bamboo shoots (sliced)

Brown pork cubes with garlic. Add a pinch each of salt and pepper.

Combine shoyu, vinegar, and water with the bay leaves. Pour over pork, reduce heat and simmer until meat is tender.

Add watercress, bamboo shoots and tofu.

If liquid cooks off while simmering the meat, add more shoyu, vinegar and water in equal proportions.

Remove from heat, cover, and let stand for 5 minutes.

Kapahulu prime rib

Ham, luncheon meat or Spam
1-1/2 cups brown sugar
1 tablespoon hot dog mustard
1/4 cup vinegar
1/2 cup water
1 20-ounce can pineapple chunks
Cornstarch dissolved in water

Slice your choice of meat into 1/4-inch thick pieces. Place in a baking pan, cover with foil, then put into oven on warm.

Mix together brown sugar, mustard, vinegar, water and the juice from pineapple chunks, and bring to a boil. Add enough cornstarch and water mixture to thicken liquid.

Remove meat from oven, pour sauce over meat, sprinkle pineapple chunks over the top and serve.

Nutritional information unavailable.