"ToL" Original Recipes: Traditional Hawaiian Pair- Lomi Lomi Salmon & Kālua Pig

Lomi Lomi Salmon Recipe

Yields: 6 servings

Ingredients

• 1 pound wild salmon, skin removed, finely diced, seared

• 2 cups organic tomatoes, diced (mix of cherry and regular)

• 1 cup onion, peeled and small diced

• ½ cup green onions, thinly sliced

• Hawaiian salt

Cooking Instructions

1. Sprinkle Hawaiian salt onto both sides of the wild salmon.

2. Chill in the fridge overnight.

3. Next day, rinse salt from the salmon and pat dry.

4. Dice and slightly sear on the stove.

5. Add tomatoes, onion, and green onions.

6. Gently fold all ingredients together until well combined and slightly softened.

7. Cover and refrigerate for at least 1 hour to allow flavors to marinate before serving.

Kālua Pig Recipe

Yields: 8 servings

Ingredients

• 4 pounds pork butt, shredded

• Hawaiian salt

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1 tablespoon [Kiawe wood] liquid smoke

Cooking Instructions

1. Rub the pork butt evenly with Hawaiian salt, garlic powder, and black pepper.

2. Drizzle the kiawe wood liquid smoke over the pork and massage to coat thoroughly.

3. Place pork in a covered baking dish at 325°F (165°C) for 3½–4½ hours, depending on the size and thickness of the pork butt.

4. Internal temperature will be around 195–205°F (90–96°C) for perfect shredding

5. Remove pork butt to shred.

6. Return shredded pork to the cooking liquid.

7. Best paired with lomi salmon and rice.

Cheers!

Gini x

8 March 2026