HibiscusRose

Here is my love letter to our hibiscus rose syrup – an ode to the start of my culinary days.

With Spring quickly approaching, my mind is constantly buzzing with recipes and ideas to represent the change of season. A way to capture the smell of new blooms, the first cut of grass, and sunny days. For me, Pink House Alchemy’s Hibiscus Rose syrup captures all of this and more. I started my formal culinary training in North Shore Oahu in Laie, Hawaii where hibiscus is a staple in culture, culinary experiences, and decoration. In Hawaiian culture, hibiscus symbolizes sunshine, love, and happiness – who couldn’t use more of that?

Hibiscus plays an important role in community building on the island. When I worked at the Polynesian Cultural Center (PCC), I would walk past hundreds of hibiscus plants on my way to check in with different staff members scattered throughout the center. During these walks, I would see visitors, young and old, accept freshly picked hibiscus flowers from the aunties to wear behind their ears as a way of accepting aloha (love).

My main job at the PCC was creating recipes as a means of spreading aloha. I often found inspiration in the flavors of hibiscus, as it can be used in savory and sweet food. While having hints of floral sweetness, hibiscus also has a deep earthy flavor that balances meals and brings in a depth of flavor. Our syrup is the perfect juxtaposition of earthy and floral by pairing hibiscus and rose.

The recipe attached is one that I have been perfecting over the years. I hope you find some comfort in knowing that spring is right around the corner, and our products are here to help you welcome the new season into your life! Here is my food love letter to our hibiscus rose syrup – an ode to the start of my culinary days.

Hibiscus Rose Sweet Pork

Ingredients:

4-5 lb pork shoulder

Dry Rub:

2 tablespoons sesame seed oil
2 tablespoons ground ginger
1 tablespoon garlic powder
2 teaspoons onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
1 teaspoon kosher salt
1/2 teaspoon pepper

Slow Cooker Sauce:

2/3 cup full fat coconut milk, preferred brand Chaokoh

1/2 cup soy sauce, preferred brand Aloha Soy
1/ 4 cup rice wine vinegar
1/ 4 cup pineapple juice
2 TBS Asian Sweet Chili Sauce
2 TBS ph Hibiscus Rose Syrup
2 teaspoons ground ginger
2 tablespoons sriracha sauce

Finishing Glaze:

1/4 cup ph hibiscus rose syrup
2 TBS brown sugar
2 TBS cornstarch

Instructions:

Mix your dry spice rub together and rub it all over the pork shoulder.
Heat some olive oil in a large skillet or dutch oven over medium, high heat and sear the meat on every side. This helps bring out a more robust flavor and initiates a similar flavor to smoking the meat.
Place the meat in a slow cooker or leave in the dutch oven if you’re cooking the pork in the oven.
In a separate large bowl, mix all the ingredients for the sauce together and pour over the meat.
For the slow cooker, cook the meat on low for 6 - 8 hours until the pork shreds off easily. For the dutch oven, braise the meat at 300 degrees for 3 - 4 hours until the pork is tender.
Once the meat is fully cooked, carefully remove the meat to shred on a cutting board and remove 2 cups of liquid from the cooking vessel into a sauce pot with ¼ cup of hibiscus syrup, 2 TBS of cornstarch and 2 TBS of brown sugar until the mixture is thick.
Put the shredded meat back into the slow cooker or dutch oven and pour the sauce on the meat. Serve with rice, pineapple salsa made with ph Ginger Shrub and pickled veggies.