Pan method — brings back that smoky luau aroma and gives the noodles a light sear for extra flavor.
Kalua Pig with Long Rice Noodles and Lomi Lomi Salmon
Meal credits 1
Keto/Paleo Option Available
Slow-smoked Hawaiian-style kalua pig, paired with long rice noodles for a hearty base, and fresh lomi lomi salmon on the side for that perfect salty, tangy balance of island flavors.
Ingredients
Pork butt, seasoning, onion, tomato, smoked salmon, liquid smoke, olive oil, banana leaf, green onions, balsamic vinegar, chicken stock, ginger, garlic, long rice noodles & sea salt.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 514 | 354 |
| Fat | Grams | 22 | 22 |
| Carb | Grams | 45 | 5 |
| Protein | Grams | 31 | 35 |
Heating Instructions
Add the lomi lomi salmon after heating for freshness. For a local-style touch, drizzle shoyu or add a scoop of poi or rice on the side.
Remove lomi lomi salmon first. Heat kalua pig and noodles 2–3 minutes on medium-high, covered or vented. Stir halfway through for even heating. Add lomi lomi cold or room temp before serving.
Remove lomi lomi. Preheat to 370°F. Heat kalua pig and noodles 4–5 minutes until hot and slightly crispy at the edges.
Remove lomi lomi. Preheat to 375°F. Place kalua pig and noodles in an oven-safe dish, cover with foil, heat 12–14 minutes until hot throughout.
Remove lomi lomi. Heat 1 tsp oil in a pan over medium. Add kalua pig and noodles, sauté 3–4 minutes, stirring gently until hot and smoky.