HEARTBREAKER

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Provided by Food Network

Time P1DT13h50m

Yield 4 servings

Number Of Ingredients 30

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Ingredients

8 large taro leaves
1 1/2 pounds pork shoulder, diced into 2-inch cubes
8 ounces pork fat or lard
1 ounce Hawaiian salt or rock salt
1 cup shoyu sauce
1 cup sugar
2 tablespoons ground ginger
2 tablespoons ground fresh garlic
2 pounds pork butt
Oil, for frying
2 ounces Portuguese sausage
2 ounces smoked pork meat
4 ounces green cabbage, shredded
2 ounces carrots, shredded
2 ounces red onion, julienned
1 ounce green onion
4 cups cooked and cooled brown rice
1/2 cup soy sauce
1/4 cup oyster sauce
6 tablespoons butter
6 tablespoons all-purpose flour
4 cups beef stock
1 1/4 pounds all-purpose flour
8 ounces cornstarch
1/4 cup kosher salt or 3 1/2 tablespoons iodized salt
1/2 cup all-purpose flour, for dredging
Panko breadcrumbs, for breading
Vegetable oil, for deep-frying
4 poached eggs, cooled
Sliced green onions, for garnish

Steps:

For the lau lau: Stack 2 taro leaves and place about 5 ounces of the pork shoulder and 1 ounce of the pork fat in the center. Sprinkle with a quarter of the Hawaiian salt. Fold the sides inwards, roll tight like a burrito and wrap in foil. Repeat.
Steam the lau lau for 5 to 6 hours. Let cool.
For the smoked pork: Combine the shoyu sauce, sugar, grated ginger and garlic in a mixing bowl. Marinate the pork meat in the sauce for 24 hours in the refrigerator. Put the meat into a smoker for 4 to 6 hours until firm or until the meat temperature is 165 degrees F.
Cut the pork butt into 1-inch-wide strips, the length of the pork butt. Fry the pork separately in a pan and then incorporate into the fried rice.
For the fried rice: Slick a large sauté pan with oil and heat over high heat. Add the Portuguese sausage and smoked meat and cook for 2 minutes. Add the cabbage, carrots, red onions and green onions; cook for another 2 to 3 minutes. Add the rice, soy sauce and oyster sauce; cook 5 minutes more. Remove from the heat.
For the brown gravy: Add the butter and flour to a medium pot over medium-high heat; cook for 5 minutes. Slowly stir in the beef stock and bring to a boil. Remove from the heat.
For the tempura batter: Sift the flour and cornstarch into a bowl and mix in the salt. Slowly whisk in 5 cups of ice water. If the batter becomes lumpy, use a strainer to get rid of the lumps. Set aside about 2 cups of batter for the tempura-poached egg.
To fry the lau lau: Dredge the lau lau in the flour and dip in the tempura batter. Next, roll them in the panko, pressing to thoroughly coat. In a deep-fryer, cook the battered lau lau until golden brown, about 5 minutes.
To assemble: Dredge the poached eggs in flour and dip in the reserved tempura batter. Deep-fry the eggs for 2 to 3 minutes.
Scoop the fried rice into four bowls and top with a lau lau. Ladle gravy over, then set an egg on top and garnish with green onions.

Shenica Locklear

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These cookies were perfect! They were the perfect balance of sweet and salty, and the texture was amazing. I'll definitely be making these again.

Nairuby Alvarado

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I'm not a fan of chocolate, but these cookies were still really good. The peanut butter flavor really shines through.

Charlotte Wirick

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These cookies were easy to make and turned out great! I'll definitely be making them again.

Yared Tariku

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These cookies were delicious! I love the way the chocolate chunks melt in your mouth.

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These cookies were a bit too complicated to make. I think I'll try a simpler recipe next time.

Linda Kamathi

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These cookies were amazing! I loved the combination of flavors and textures. They're the perfect treat for any occasion.

Rexvianney Nnaji

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These cookies were a bit too dry for my taste. I think I'll try adding a little more butter next time.

Md Toyoub

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These cookies were easy to make and turned out great! I love the way the chocolate chips melt in your mouth.

Samura Samuel

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These cookies were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.

Pabasara Hashan

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I made these cookies for a party and they were a huge success! Everyone loved them. They're the perfect combination of sweet and salty.

anas haden

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These cookies were delicious! They were easy to make and the flavor was amazing. I will definitely be making them again.

Mike Yandra

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This recipe was a hit! The cookies turned out perfectly crispy on the outside and chewy on the inside. I loved the combination of chocolate and peanut butter, and the red and white sprinkles added a festive touch. I'll definitely be making these agai

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