The kids this week are enjoying their Spring Break. Of course, I use the term “enjoying” very loosely. It certainly isn’t as exciting as their last break back in February, where the hubby and I threw caution (and our wallets) into the wind and whisked the family to the Big Island of Hawaii. I warned the kids while we were there that it would be downhill after Hawaii (vacation-wise) – so they better savor every moment. I wasn’t kidding. Not only is Spring Break a staycation (which isn’t that bad since we live in freaking San Diego!), but they also got a spring cold and there’s a lot of hacking and coughing going on right now. One kid is healthy. And by golly, all three are going to school on Monday, so I’m loading them up on as many vitamins as I can.
But, my head is still here:
So I brought a little Hawaii to our home-cooked meals. I was very impressed to see how much Asian food and culture has influenced the Hawaiian islands. From the bbq to the sashimi, you’ll find Asian touches everywhere. And it’s no wonder as the Asian population, whether Japanese, Chinese or Korean, are in the majority. I tweeted my excitement to try such a variety of Japanese food to my blogging pal, Nami from Just One Cookbook. Dishes I saw on her blog were served all over the island!
And loving fusion cuisine as I do, I came home and concocted my own Asian Fusion Slow-Cooker Pulled Pork Tacos. I cooked the pork in the crockpot rather blandly, to keep the kids happy. In all seriousness, it’s all about the sweet and sour and tangy sauce that you drizzle over the pork. Hubby gave it two thumbs up.
“Laura, this is a keeper!”
I stuffed my pork tacos with shredded cabbage, bean sprouts, avocados and fresh herbs. I finally tossed the tortillas and made a giant salad with everything, topped it with the shredded pork and drizzled that heavenly sauce over it all. I closed my eyes and I was back on vacation.
Oh yeah, baby.