Day 5 of making musubis, featuring a Hawaiian classic: Kalua Pork! This recipe yields a generous amount, perfect for a feast. The creator recommends adding their musubi glaze and roasted garlic for extra flavor. Enjoy this version any way you like it!
1. Wash & cook rice.
2. Cut nori sheets into long rectangles (the creator cuts large sheets down the middle).
3. Cut and peel one garlic bulb.
4. Line a foil pan with banana leaves. Cut pork shoulder/butt into large pieces that fit into your foil pan. Cut small openings in the pork & insert garlic cloves throughout the meat. Fully season the pork pieces generously with liquid smoke, salt, & pepper. Cover the top of the meat with banana leaves, then seal with foil. Bake at 340F for 4 hrs.
5. With the second garlic bulb, cut in half & place in foil. Cover garlic with olive oil & salt. Close up foil & airfry garlic for 15min @ 400F. Once roasted, set aside.
6. Make musubi glaze by adding all glaze ingredients (soy sauce, sugar, sriracha, oyster sauce, sesame oil) into a saucepan & cook on medium/medium-high heat until it thickens slightly. Set aside.
7. Once kalua pork is cooked, remove all banana leaves and liquid. Shred the pork with forks. Season with more liquid smoke, roasted garlic & musubi glaze.
8. Using a musubi mold, fill with cooked garlic rice, then press down using the mold press to make a musubi shape. Top with kalua pork & wrap with a nori sheet.
9. Enjoy!
