The Local Pork Hash is a fast food favorite at convenience stores and local chinese plate lunch in Hawaii, but it is most prevalent on the island of Oahu. Its described as the Hawaii locals meat ball with chinese flair. While it may take from the chinese ancestors the local variation has more shrimp with added spices of ginger and oyster sauce for a more savory taste. The appearance changes with white noodle skins and a more full meat filling in the wrap to appear overflowing filling is awaiting the onlooking eater.
Those growing up in Hawaii remember its roots being from the Manapua Man that had dim sum servings with them which they sold house to house. Later on the Manapua man went mobile and then became known as the Lunch Wagon or the Manapua Truck. There would be a little tune that would play as the food mobile traveled around each area and went into the neighborhood. Menu items that went with Pork Hash was Rice, Curry Rice, Fried Saimin Bags, Pepeiao, Half Moon, and Manapua. Local Pork Hash (steam 15 minutes) 1 cup, ground pork 1 unit, egg (medium) 1/2 cup, pork belly (minced) 1/2 cup, shrimp (minced) 3 T, water chestnuts (minced) 1 T, lemon juice, sugar 1 T, dark shoyu, oyster sauce 1 tsp, cornstarch, shaoxing wine, kosher salt, sesame oil, minced ginger 1/4 tsp, baking soda White Wrappers 1 packet, gau gee pi wrappers While many locals enjoy the wonderful taste of Local Pork Hash there is are just as many who enjoy the classic variation. The traditional classic was the "Siu Mai" which is still popular in many Dim Sum restaurants in the Oahu china town area. While popular on Oahu, some islands don't have too much access to local ethnic variation dishes and bring it as a souvenir back to their home island, so its availability is limited. So what exactly is a Siu Mai that is the origins of the Pork Hash. It is a dumpling that is surrounded by noodle wrap and has a fatty treasure of meaty goodness from the pork belly and even more pork from the grind to bite into. The shrimp and chestnuts add a crunch in some bites and a savory consistency that people can't pin point unless sold that the seafood of shrimp was inside. Its so small and portable that many people enjoy making them to store as a quick snack in the freezer. A freezer full of different types of Siu Mai? why not? Classic Pork Hash (steam 15 minutes) 1 cup, ground pork 1/2 cup, pork belly (minced) 1/3 cup, shrimp (minced) 3 T, water chestnuts (minced) 1 T, lemon juice, sugar 2 T, dark shoyu 1 tsp, cornstarch, shaoxing wine, kosher salt, sesame oil 1/4 tsp, baking soda Egg Noodle Wrappers 1 packet, siu mai wrappers
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