Hawaiian Pork Hash Recipe

Ground pork: The main protein component, providing a rich and savory base for the hash.

Water chestnuts: Adds a crunchy texture to the filling, balancing the softness of the pork.

Green onions: Offers a fresh, mild onion flavor that complements the pork.

Soy sauce: Adds a salty, umami depth to the mixture.

Sesame oil: Infuses the filling with a nutty, aromatic flavor.

Salt: Enhances the overall taste of the ingredients.

Black pepper: Provides a subtle heat and additional seasoning.

Wonton wrappers: Used to encase the pork mixture, creating the signature shape of the pork hash.

When folding the wonton wrappers, ensure you press the edges firmly to seal the pork mixture inside. This prevents any filling from leaking out during steaming. You can use a bit of water to moisten the edges of the wonton wrappers for a better seal.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture, making it a suitable substitute for ground pork.

• water chestnuts - Substitute with jicama: Jicama provides a similar crunch and mild flavor, making it a good alternative to water chestnuts.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity as green onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it will lack the nutty flavor of sesame oil. Adding a small amount of toasted sesame seeds can help mimic the flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good substitute for black pepper.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers are similar in texture and can be used in place of wonton wrappers for a similar result.

• Allow the pork hash to cool completely before storing. This prevents condensation, which can make the wonton wrappers soggy.

• Place the cooled pork hash in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the pork hash within 3-4 days.

• For longer storage, arrange the cooled pork hash on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the pork hash to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat refrigerated pork hash in a steamer for 5-10 minutes until heated through. For frozen pork hash, steam for 15-20 minutes or until fully warmed.

• Avoid microwaving as it can make the wonton wrappers chewy and unevenly heated. Steaming ensures the best texture and flavor.

• Steaming Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the leftover Hawaiian pork hash in the steamer basket, ensuring they are not touching each other.
  3. Cover and steam for about 10-15 minutes until heated through.

• Microwave Method:

  1. Place the pork hash on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• Pan-Frying Method:

  1. Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
  2. Place the pork hash in the pan and cover with a lid.
  3. Cook for about 3-5 minutes on each side until they are heated through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork hash on a baking sheet lined with parchment paper.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until thoroughly heated.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Arrange the pork hash in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the ground pork, chopped water chestnuts, green onions, soy sauce, sesame oil, salt, and black pepper.

• Chopping board: Essential for chopping the water chestnuts and green onions.

• Knife: Needed for chopping the water chestnuts and green onions finely.

• Spoon: Use this to place a spoonful of the pork mixture onto each wonton wrapper.

• Wonton wrappers: These are used to encase the pork mixture.

• Steamer: Necessary for steaming the pork hash until fully cooked.

• Serving plate: Use this to serve the hot pork hash with soy sauce or your favorite dipping sauce.

• Measuring cups: Needed to measure out the water chestnuts and green onions.

• Measuring spoons: Use these to measure the soy sauce, sesame oil, salt, and black pepper.

Prepare the filling in advance: Mix the ground pork, water chestnuts, green onions, soy sauce, sesame oil, salt, and black pepper the night before to save time on the day of cooking.

Use a food processor: Chop the water chestnuts and green onions quickly by pulsing them in a food processor instead of chopping by hand.

Pre-cut wonton wrappers: Buy pre-cut wonton wrappers to avoid the hassle of cutting them yourself.

Batch steaming: Arrange the pork hash in a single layer in the steamer to cook multiple pieces at once, reducing overall cooking time.