RECIPE from Stag Dining: Hawaiian Candy Meat
This recipe explores Sweet and Savory, the odd couple of the culinary world. While these taste profiles come from completely different vantage points, when they join forces, we find food in perfect harmony. Think bacon and maple syrup, potato chips dipped in chocolate and in this case, the undisputed king of Sweet and Savory, the Hawaiian Candy Meat.
4 jalapenos 1/4 inch rings w/ seed
2 tablespoon ginger minced
2 teaspoon black pepper ground
1/2 cup green onion thin chopped
1/2 cup pear puree (about 2 pears peeled, seeded) How to? Look here.
5 lb. 1/4inch cut short rib
Hawaiian Candy Meat is one of the many dishes brought to Hawaii from other cultures, in this case Korea. Korean BBQ Short Ribs known as Kalbi, are a staple at BBQ joints all over the Hawaiian islands. This cut of meat is generally not too difficult to source, ask your butcher for 1/4inch short rib, Kalbi or Korean BBQ style. If they give you any flack, you should probably find a different favorite butcher.
This recipe comes together easily but you want to marinate meat for 36 hours so plan ahead!
1. Combine all ingredients, except short ribs, in a bowl and mix vigorously until sugar is dissolved.
2. Place your short ribs in a large enough vessel that the marinade will fit in too, then pour in the marinade, making sure to evenly coat all the meat.
3. Wrap pan in plastic wrap and keep in the refrigerator for minimum of 36 hours before grilling.
4. Get ready to grill! Make sure you have a very hot grill, the hotter the better. Best case scenario you have a nice wood burning fire grill, which always adds another smoky layer of love.
5. Simply place the meat directly on the grill – a few pieces at a time. Leave on for 3-5 minutes for each side until the sugar is caramelized and the meat has a dark, glistening color. Just remember, these pieces of meat are thin and sugar heavy so you will just want to caramelize and get color on your meat quickly, while trying not to over cook. Depending on how hot the grill is, your cook time will vary. Even when you do they are still pretty amazing, Chef Jordan literally burns a few on purpose, because…yum.
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