[HAWAII’S KITCHEN]

Lemongrass crust gives
pork loin gourmet flair

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These dishes were prepared by Don Maruyama of the Waikiki Parc Hotel on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes may be found on the Web site, khon.com

Lemongrass-Crusted Marinated Pork

4-to-6 ounce pork loin
Peanut oil for pan-frying
>> Marinade
2 tablespoons EACH peanut butter, oyster sauce, peanut oil and water
1 tablespoon fish sauce
1/2 tablespoon yellow curry paste
1/2 teaspoon EACH minced garlic and chopped mint leaves
>> Lemongrass Crust:
4 stalks lemongrass, minced
1/2 cup panko
1 tablespoon chopped mint leaves

Combine marinade ingredients. Pour over pork and marinate overnight, refrigerated.

Combine crust ingredients. Remove pork from marinade and dredge in crust mixture. Pan-fry in peanut oil over medium heat until crispy and golden brown.

Tapenade-Crusted Salmon

4-to-6 ounce salmon fillet
Salt and pepper to taste
2 tablespoons olive oil
>> Tapenade:
1 cup Kalamata olives, pitted
1 garlic clove
1 shallot
1 anchovy fillet
1/2 tablespoon EACH chopped fresh thyme and basil
1/2 tablespoon Dijon mustard
1 teaspoon capers
Pinch chili flakes
Pepper to taste
1/3 to 1/2 cup extra virgin olive oil

In a food processor or blender, puree tapenade to a paste consistency. Season salmon with salt and pepper, then spread about 2 tablespoons tapenade on one side of the salmon. Heat olive oil in a non-stick sauté pan and cook fish about 2 minutes per side.

Nutritional information unavailable.

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