3 lbs pork spare ribs
1/3 cup flour
1/3 cup shoyu soy sauce
3/4 cup vinegar (adjust to your taste)
1 cup pineapple juice
1/2 cup brown sugar
2 tsp salt
1 clove garlic smashed
1 inch ginger root smashed
1 can pineapple chunks
1 tsp oil

Prepare the pork spare ribs by cutting it into 2×2 inch pieces. Marinate the ribs in the flour and shoyu for 30 minutes.
Drizzle some oil in a large pot. Over medium heat, add in the garlic and ginger. Quickly fry until fragrant. Add in the ribs and brown all sides.
Add in the rest of the ingredients except the pineapple chunks to the pot; vinegar, pineapple juice, brown sugar, and salt.
Cover the pot and let it simmer for an hour and a half. Then add in the pineapple chunks and let it simmer for another 30 minutes or until the ribs are fork tender.
Serve with rice and enjoy!

RC: Tani Nakamitsu
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1 tablespoon oil
1 pound ground beef
1 clove garlic, minced
3 tablespoons shoyu ( soy sauce )
2 stalks green onions, chopped
1 cup hot water
2 tablespoons cornstarch
2 tablespoons cold water
4 eggs
3 cups hot cooked rice

In a large skillet, heat oil and brown beef with the garlic. Add shoyu, green onions, and hot water. Let mixture come to a boil and cook 2–3 minutes. Mix cornstarch with cold water and add to the beef mixture. Cook until sauce thickens. Reduce heat to simmer. Using a large spoon, make 4 holes in the beef mixture and break an egg into each hole. Cover and cook until eggs are cooked the way you like them. Serve the beef-egg mixture over hot rice.

RC: dvo.com/recipes
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1 pound boneless skinless chicken thighs
1/2 cup chicken broth
1 jar Maika’i Original Chunky Salsa
3 tablespoons taco seasoning
4 tablespoons cream cheese
12 6 inch flour tortillas
2 cups shredded cheese

For the salsa chicken filling: Place the chicken, chicken broth, Maika’i Original Chunky Salsa, and taco seasoning in the inner pot of a 6 quart Instant Pot. Place the lid on and set to sealing.
Cook on manual high pressure for 15 minutes and allow natural pressure release for 10 minutes. Quick release the remainder of the pressure by turning the knob to venting.
Once the pin has dropped, open the lid and shred the chicken using two forks. Then stir in the cream cheese until well combined.
Preheat oven to 425F.
Line a baking sheet with foil.
For the taquitos: Next, add shredded chicken and cheese closer to one edge of a flour tortilla. Roll the tortilla tightly and place seam side down on the baking sheet. Repeat until all tortillas have been rolled.
Spray nonstick cooking spray over the tops of the tortillas and place in the oven. Bake for 15-20 minutes or until gold brown and ENJOY!

RC: Relle Lum at keepingitrelle.com
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2 cup White vinegar
2 cup Water
4 pieces Bay leaf
24 cloves Garlic, smashed
3 tablespoons Kosher Salt
2 tablespoon Hawaiian chili pepper water (or 1 teaspoon crushed red pepper)
4-5 lb. Pork chops

Mix all ingredients until salt fully dissolves.
Add pork chops to mixture and fully submerge.
Marinate at least 4 hours (overnight is best).
Remove pork and pat dry.
Grill or pan-sear until nicely charred and cooked through (165°F). Serve hot with a side of rice.
Tip: Save 1/2 cup marinade, boil it, then spoon over pork + rice for extra flavor.

RC: Foodland.com
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1 (14 oz.) packaged somen noodles
1 lettuce head (sliced)
2 eggs (scrambled and sliced thin)
1/2 cucumber (julienned)
1 kamaboko (fish cake, sliced thin)
1 Spam or ham (optional, sliced and pan-fried)
1 green onion (thinly sliced)
Toasted sesame seeds or furikake for garnish

Sauce:
6 Tbsp. sugar
6 Tbsp. Japanese Vinegar
1/2 cup vegetable oil
2 tsp salt
1 tsp shoyu soy sauce
1/2 tsp pepper

Cook the noodles
Boil the somen noodles according to the package (usually 4-5 mins). Rinse under cold water and drain well.

Prep the toppings
Scramble and cook eggs in a thin layer, then slice into strips.
Julienne cucumber and slice kamaboko, Spam, or other toppings.

Make the sauce
Stir together shoyu, sugar, vinegar, and vegetable oil. Adjust to taste.

Assemble the salad
Lay the noodles in a dish, arrange toppings over the noodles, then drizzle with sauce.

Chill and serve
You can chill for 30 minutes or serve right away. Garnish with green onions, and sesame seeds.

RC: Tani Nakamitsu



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