Maui Newsletter: March 2021

Turning The Corner

Turning The Corner

Turning The Corner…

In a conversation with a friend the other day we decided that lately the concept of “turning the corner” sometimes feels like taking the road to Hana; there’s always one more curve ahead. Then we were reminded of two things: 1) there’s a lot of beauty in the journey and 2) the joy of arriving makes the adventure so much more worth it in the end.

As we reflect upon this past year of island life during the pandemic, we can’t help but think it has been a little like taking the road to Hana. Watching the community help each other has been beautiful. Businesses are reopening, visitors are steadily increasing with improved travel protocols and the real estate market is strongly forging ahead.

So, if this experience is anything like the road to Hana, it feels like we’ve just passed the “Halfway to Hana” fruit stand! We’re not there yet, but we’re getting closer. For now, we’ll keep on our seat belts, stay on our side of the road and enjoy the ride.

And by the way, if you’re not familiar with the Halfway to Hana fruit stand, put it on your list for your next Maui trip. And don’t forget to try their banana bread!

Kaanapali Luxury Living Maui Newsletter March Market 2021
Kaanapali Luxury Living Maui Newsletter March Market 2021

Char Siu Pork Lettuce Cups

The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun, on a lettuce cup or over rice.

Total Time: Prep: 25 min. + marinating Cook: 5 hours | 32 Servings

  • 1/2 cup honey
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 4 garlic cloves, minced
  • 4 teaspoons minced fresh ginger root
  • 1 teaspoon Chinese five-spice powder
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1/2 cup chicken broth
  • 32 Bibb lettuce leaves
  • Shredded carrots, sliced green onions, shredded red cabbage and toasted sesame seeds, optional
Turning The Corner

Combine first seven ingredients; pour into a large resealable plastic bag. Add pork; turn to coat. Refrigerate overnight.

Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using two forks. Skim fat from cooking juices; stir in chicken broth. Thicken if desired. Return pork to slow cooker and heat through. Serve pork in lettuce leaf and garnish with desired toppings.

Char Siu Pork Lettuce Cups Recipe from Taste of Home