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Chopsticks and Wine

Licorice and Cinnamon-Braised Pork Belly Licorice and Cinnamon-Braised Pork Belly
Arnold Hirotsu, Japanese Chamber of Commerce Arnold Hirotsu, Japanese Chamber of Commerce
Brett Villarmia, Chef, Bali Steak & Seafood Restaurant Brett Villarmia, Chef, Bali Steak & Seafood Restaurant

HONOLULU (HawaiiNewsNow)- The Honolulu Japanese Chamber of Commerce's "Chopsticks & Wine 2010" will be the largest event in the benefit's nine-year history with 16 of Hawai‘i's premier restaurants showcasing their culinary creations on Wednesday, October 6, 2010, from 5:30 p.m. to 8:30 p.m. at the Sheraton Waikiki Hotel. More than 1,200 guests are expected to attend the "California On My Mind" themed event.

The evening's menu includes: Pan Seared Arare Crusted Salmon with Soy Ginger Dashi Nage from 3660 on the Rise; Licorice and Cinnamon Braised Pork Belly on Hamakua Pepeiao Mushroom Rice Porridge from Bali Steak & Seafood; Yuzu Kosho Crusted Prosciutto Scallop with Green Tea Risotto and a Lobster Demi-Glace with Tobiko from Beachhouse at the Moana; Dulce De Miso Cheesecake from Gyotaku Japanese Restaurant; Red Wine Peppercorn Short Ribs from Le Bistro; Pork Verde Wraps from Manoa Grand Ballroom; Stewed Calamari, White Beans, Chorizo, Capers, Tomatoes, Grilled Olive Bread, Saffron-Potato Aioli, and Crispy Parsley from Mariposa; Ahi Poke and Tuna Tartar with Chibo's Special Sauce from Chibo Okonomiyaki; Lettuce Wraps from P.F. Chang's China Bistro Waikiki; Steak Tartar Served in a Wonton Cone from Ruth's Chris Steak House; Thin Sliced Filet Roll with Blue Cheese from Sammy's Restaurant; a Temaki Sushi Bar from Shokudo Japanese Restaurant & Bar; Sterling Silver Prime Rib Sliders on Brioche with Wasabi Aioli from The Taste of Times; and Shallot Miso Marmalade Crusted Kurobuta Pork with Steamed Bun from ZenShu. Wolfgang's Steakhouse will also be participating.

In addition to the spectacular selection of food, Better Brands, Grand Crew Wine Merchants, MaHaLo Hawaii Deep Sea® Water, Paradise Beverages, and Southern Wine & Spirits of Hawaii will provide an expansive variety of beverage selections including wine, beer, and sake.

Tickets cost $100 per person.

"Chopsticks & Wine 2010" will also feature the Premium Tasting, presented by major sponsor Pacific Guardian Life, featuring special Cabernets from California. For $75, in addition to the admission fee, interested attendees and wine connoisseurs can taste these highly acclaimed wines in a separate area.

Proceeds from both the event and the wine tasting experience will benefit the Honolulu Japanese Chamber Commerce. For tickets and more information, call (808) 949-5531, e-mail info@honolulujapanesechamber.org, or visit www.honolulujapanesechamber.org.

The Honolulu Japanese Chamber of Commerce is one of Honolulu's major business organizations, representing a cross-section of the city's businesses, industries and professions. With a Pacific-wide view of business and economic development, the Chamber serves as a catalyst for opportunities and seeks solutions to business and community issues for the betterment of Hawaii.

Copyright HawaiiNewsNow 2010

Licorice and Cinnamon-Braised Pork Belly on Hamakua Pepeioa Mushroom Rice Porridge
Recipe Courtesy of Bali Steak & Seafood Restaurant

Pork Belly:

  • 1 # pork belly, 3x 6 inch
  • ½ cup sugar
  • 2 cups water
  • 2 pieces dry chinese licorice
  • 1 cups, low sodium
  • 4 pieces star anise
  • 2 inch-ginger, crushed
  • 1 piece bay leaf
  • 6 cloves garlic, crushed
  • 6 each dry shiitake mushrooms
  • 1 small bunch, cilantro, stems & roots
  • ½ cup chinese rice wine
  • 1 stalk lemon grass, crushed
  • ¼ cup-black vinegar
  • ¼ cup dark soy

Char the pork belly on a grill.
Place in a deep braising pan.
Mix together the remaining ingredients and pour over the pork belly.
Wrap tightly with foil.
Place in a 300 degrees pre-heated oven for 2 hours
Remove and cool to room temperature.
Refrigerate overnight to develop the flavors even further.
Remove the pork from the liquid and place onto a sheet pan lined with a metal screen.
Place in a 350 degree oven to heat through and caramelize the skin, about 25 minutes.
Strain the liquid and bring to a boil, thicken with cornstarch slurry, and continue to simmer for 5 minutes.
Serve over the sliced pork belly.

Rice Porridge:

  • 1 cup short grain rice
  • 6 cups water
  • 1 cup pepeioa mushrooms, sliced

Bring the rice and water to boil.
Reduce the flame to a simmer.
Cook for approximately 45 minutes stirring occasionally.
Add the sliced mushrooms ten minutes before serving, just to heat through.
The rice should be thick with little liquid resembling thick oatmeal.
Serve with the braised pork belly.

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