Ingredients: |
Ingredients: ulu (breadfruit)
1-2 smoked pork hocks
1 large onion, diced
3-4 cloves garlic, minced
1-2 Hawaiian chili peppers (or as many as you like)
1-2 lbs. sliced smoked sausage
1 can chicken broth
2 cans coconut milk
Optional fresh herbs: oregano, rosemary, thyme--any combination to make about half cup, chopped.
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Directions: |
Directions:Prepare pork hock:
The night before, rinse smoked pork hock. Cover with water, and simmer 2-3 hours until tender, and meat begins to fall off bone. Cool and refrigerate. This will allow you to scrape off and discard the fat if you wish. Reserve the liquid to cook the ulu.
(For faster prep time, omit the pork hock. Use canned chicken broth and more sausage.)
Peel and dice ulu:
Choose ulu that is crusted with white sap on outside, but still very firm to the touch. Once ulu is picked it will begin to soften, but if you refrigerate it, it will stay firm for a day or two. Rinse ulu, cover with damp paper towel and put into a plastic bag. Microwave on high for 3-5 minutes. This cooks the outside, so it will be easier to peel, but you can omit this step.
Remove the stem first, as this will give you a stable surface to balance the ulu while you peel it (like a pineapple) and cut into wedges. Remove core (spongy looking part). Cut into 2-3 inch cubes.
Cook ulu in broth:
Sauté onion, garlic, (and optional herbs and chili - dried or fresh) in 1/2 stick margarine or the fat from the pork hock. Add ulu, pork hock, and liquid. Add enough water and/or canned chicken broth to cover. Simmer about 15 to 30 minutes until ulu is tender--like a potato. Riper ulu will cook faster. Do not overcook, or the ulu will disintegrate.
Add sliced smoked sausage and hock meat, and 2 cans coconut milk. Simmer 3-5 minutes more, until the sausage is heated through. Do NOT boil, or the coconut will separate. Correct seasoning if necessary.
More meat and spinach or other leafy vegetable may be added to make this a one dish meal. |
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