Hawaiian Pork Hash

It is easy to make and very tasty. Only thing I would let people know is to keep some space between each piece so it does not stick together.

this is a great recipe, but it’s not exactly yours. it’s almost exactly the one from the hawaiian electric cookbook, so unless you’re the one who provided it to them, you shouldn’t represent it as “your” recipe….

Way mo’bettah than 7-11 pork hash!!! We been craving this ever since moving to California a few years ago.. So I was stoke to find this recipe. I didnt change a thing and Im glad I didnt because this is perfect my family loved it. I made it twice in the last 3 days doubling the size. The ohana already said this is the only pork hash the going eat from now on..

I put half the pork hash in won ton wraps and stuffed the other half in one inch sections of bitter melon (fuqua) then used more oyster sauce as a dip. Broke da mouth!

Added a little ginger and more oyster sauce( twice as much). Served it with spring roll sauce and hot chili sauce. It was very well received. I will make it again definitely.

What an amazing turn out. I was a little skeptic on the ingredients at first, but after having everything put together and the mix completed, I almost teared. After steaming just a few, and awaiting with excitement ,anticipation and glee. I popped one of these steamed treats in my mouth with amazement. Just like 7-11 style Pork Hash. Could believe it, I had made a few extra for my mainland friend to try, and they want more! Tomorrow cooking up another batch. What a turn out. Much Mahalo!!

Just as I remembered these way back then. Only change I made was double or I believe even triple the seasonings, because it was a little bland the first time I made it and I followed that recipe to a T! Anyway Thank you! Thank you so much for

Its been years since I had these. They turned out pretty good. The wrappers are kinda delicate and may fall apart once you handle them after they have been steamed. I aldo used a teaspoon of ginger too. So ono!

These are delicious. I’m trying new things for my kids. I thought they look like shumai, but taste a lot better. The shrimp makes it yummy. I followed the recipe, but I didn’t have water chesnuts. I put a little bit more oyster sauce (2 tsp to the 1 tsp the recipe calls for) and no salt. Turned out tasty. This was my first time making these, it’s not that hard to work with the wonton skins, once I assemble one I put it in a mini muffin cup while I do the rest, and then I transfered all of them to the steamer. One thing though, this recipe only makes 12. Probably if you make it smaller it can stretch to 24, but I make regular size ones with regular wonton skin. I had square skins but I just trimmed the edges with a kitchen scissors. Will make again, thanks for the recipe.

I didn’t really care for this. The flavor was bland except for the strong garlic flavor. That might sound like a good thing but not to me. The ingredients looked flavorful and I followed the recipe to a tee. I tried it with the shoyu lemon dipping sauce and then with the sweet chili sauce. It tasted better with the sweet chili sauce. I’m from Hawaii so I know what its supposed to taste like. In fact pork hash is one of my favorite foods. I really really wanted to like this but it just wasn’t for me. :o( i may have tweek this recipe like leaving out the eggwhites, a little more oyster sauce less garlic. I don’t know if it made a differance that I steamed it in a metal steamers rather than a bamboo steamer??? Oh well…

I tried this recipe for a last minute holiday potluck however, I did not make it to the grocery store in time to get ground pork. Not having a meat grinder at home, I opted to make a Kalua pork (shredded smoky salted pork) and used that in place. It was ono-licious (as the islanders say)! I also used a wasabi/soy sauce on the side for dipping.

Great recipe, served them to a crowd at our annual Hawaiian style bbq. The only problem was my ineptitude in pleating the wonton skins. I also couldn’t find the round skins so I used the square ones. I ended up folding opposite corners together and steaming them. I did put them on lettuce leaves in the steamers so they couldn’t stick. I even did 2 layers in the steamer by putting a piece of parchment paper between the layers and it worked beautifully.

Ono! I did omit the egg white, but added everything else and increase the oyster sauce to 2 tsp. I use water to seal my wonton edges. It never falls apart once cooked. What’s not to love about pork hash? Freshly made, full of wonderful flavor, home-cooked comfort food – delicious! I serve with Aloha soy sauce mixed with a little sesame oil and a little lemon juice with chopped green onions. Other times I will dip into a mixture of Chinese hot mustard and soy sauce!

I fought it was good, not great. Family was not impressed

Try adding diced shiitake mushrooms and Chinese black beans. That’ll put it over the top.

This was so ono! Served it with shoyu mixed with a little sesame oil and chile paste 🙂

YUMMMM!!! omg thanks for the recipe post! I’ve been searching for this recipe since i moved to VA a year ago! Tried it out today…ONO!!!!!!! My haole husband loves this pork hash. I didn’t have time to mince the shrimp my hand so i put it in a blender and it worked out perfectly.

This was delicious!!! I made these for a party I was catering and people couldn’t stop raving about them! I omitted the shrimp and doubled the pork due to some people’s food allergies but they were still fabulous! Will definitely make again!

This was the first thing that my wife and I made in our newly bought bamboo steamer…. AWESOME STUFF MAN!!! The only thing we did wrong was ovesteamed them and the wraps came out spongy… But the filling was still ONO!!!!

I thought his recipe was great, very easy very tasty. My husband, who is the spice ghost, found it a bit bland as is so he added some Maharajah Style Curry Powder and I made a soy sauce/teriyaki sauce/fresh grated ginger and garlic dipping sauce and they were a BIG hit. I am sure they would have been a great hit without the extra spice but I highly recommend this recipe.

Very Good. I’ve made these several times, often using diced leftover pork.