By David Sumida
It was so spontaneous how kalua pork and watercress came to be. In the kitchen, I wanted to come up with a variation of my mom’s corned beef and watercress. My fridge had a tub of Ono Ono Brand kalua pork so I started with that. I added ½ local onion cut pole to pole. I wanted a different flavor rather than using shoyu and oyster sauce so I added hoisin sauce which makes the pork taste like Moo Shu pork! Next came chopped watercress and plenty of fresh ground pepper, and there it was… kalua pork and watercress with onions and hoisin sauce. A winner!
- 1 (12 oz.) tub Ono Ono brand kalua pork
- 2t oil
One local sweet onion halved and sliced
Freshly ground black pepper
4T hoisin sauce (add to taste)
1 bunch Sumida Farm watercress, cut into 1-½ inch lengths
In a large pan or wok, heat oil over medium high heat and stir-fry the onion for 2 minutes. Add the kalua pork and cook it for 5 minutes until heated through, breaking it up with a wooden spoon. Add freshly ground pepper, the hoisin sauce (add to taste), and the watercress. Cover and cook for about 1 minute until the watercress is wilted. Serve hot with rice!