Quick links: Kalua Pork | Coconut | Mahi-mahi | Verdict
It has all come down to this. Its so crazy that we’re all caught up on Disney movies now. Its been a great journey. But remember, this isn’t the end. We will still be doing posts from time to time, it just won’t be as frequent for a while. So be sure to check back every now and again for new stuff!
Moana is such a great movie, even though I agree with the academy and am glad Zootopia won best picture. We had a party here and made tons of pork and fish for friends to celebrate. Make these foods at home for a real treat!
- Mahi Mahi
Moana’s Favorite Pork
When Moana fixes the roof, one of the villagers comes in with a bowl of pork.
I love Kalua pork so I was super excited to make this. I even went out and got legit Hawaiian sea salt for this dish. Believe me, it’s worth it. This is the most authentic I could get without digging a fire pit in the back of my apartment.
- 6 -8 lbs pork butt (shoulder)
- 2 tbs + 1tsp Hawaiian sea salt
- 1 tbs + 1tsp liquid smoke
- 1 teaspoon pepper
- Mix 2 tbs salt, 1 tbs liquid smoke and the pepper together
- Using a fork, make punctures all around the pork
- Rub the mixture all over the pork
- Over a hot pan, sear the outside of the pork
- Place the pork inside a slow cooker and cook for 16-18hrs
- Drain the juice, but reserve it. Then shred the pork.
In the song “Where you Are,” it talks about how they use all the parts of the coconut. It shows them cooking coconut over a fire inside of coconut leaves.
I tried the same thing, but in an oven. It is actually an easy way to open up a coconut too!
- 2 coconuts
- banana leafs (or corn husks)
- Preheat oven to 400F
- Cover coconuts in Banana leafs
- Bake for 30 minutes until the coconuts crack
We never see anyone actually eating fish in the movie, but we see a bunch of villagers come back with fish to cook.
I assumed it was mahi-mahi, because those are common fish to the area. Here’s a recipe for some delicious islander mahi-mahi
- 1 Small Red Chile, minced or tabasco sauce to taste
- 1 Tbsp Cilantro
- 2 tsp Lime Zest
- Reserved Juice of Grilled Fish
- 14 1/2 ounces can Coconut Cream, unsweetened
- Sea Salt & Fresh Ground Pepper, to taste
- 3 Tbsp Chopped Fresh Cilantro, reserve 1 tbsp for sauce and remainder for garnish
- 2 Tbsp Minced Shallot, reserve 1 tbsp for sauce
- 2 Tbsp Olive Oil
- Juice of 1 Lime, reserve zest for sauce
- Sea Salt & Fresh Ground Black Pepper, to taste
- 1 lb Mahi Mahi, 4 oz per serving
- Salt and pepper fish fillets on both sides. Place on a glass plate. Combine remaining marinade ingredients in a small bowl. Pour 1/2 of marinade over fish and distribute evenly. Turn and repeat. Cover and marinate for 30-40 minutes in the refrigerator. Grill 6 inches from flame for 3 minutes each side, or until it flakes with a fork. Remove from grill and keep warm. Reserve the juice from the fish for the sauce. To serve, make a puddle of sauce on each plate, top with grilled fish, then garnish with lime slices and cilantro.
- Pour 1 cup coconut cream into a small sauce pan over medium heat. Bring to a low boil, lower heat to a simmer and reduce until slightly thickened. Add juice from fish, lime zest, cilantro, chile, salt and pepper. Simmer for 5-6 minutes. Taste and adjust seasoning.
I’m not a huge fan of coconut meat plain, but other than that, the rest of the food was so good. I have tons of pork leftovers for the next few meals!
Kalua Pork – 9/10
Coconut – 5/10
Mahi-Mahi – 9/10
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