As I’ve mentioned before, I like to serve the Kalua Pork with the traditional Hawaiian Mac (macaroni) salad. That is almost always how they serve it in Hawaii. It’s such a typical dish, they actually call it a “plate lunch”. The origin of plate lunches dates back to 1880s. It was a really popular way to feed plantation workers a good hearty meal that could be prepared ahead of time and served quickly in large quantities. Hawaiian Mac Salad tastes amazing if you eat it immediately after making it, but it gets even better if you give it time for the flavors to meld. I like to make it the day before I want to serve it–letting it sit overnight in the fridge is perfect. Hawaiian Mac Salad is also one of the easiest dishes to make!
Cook the noodles according to the package directions (I prefer to use Ditalini, or short macaroni noodles). Once the noodles are cooked, strain the water out. Pour a couple tablespoons of apple cider vinegar over the noodles, stir, then let it sit for five minutes or so. While it’s sitting, grate a Maui sweet onion and a couple of carrots using a cheese grater or food processor. Make sure to save the juice from grating the onion–it gives the salad a great flavor! In a separate bowl, mix the milk and mayonnaise together to make sure they’re well blended. Then, mix everything together and season with some salt and pepper. That’s all it takes! Now you have an amazing mac salad you can eat right away or serve after it’s had a chance to sit in the fridge and meld for several hours. This salad is great on its own or with rice, cabbage, and Kalua pork, https://thesylvaskitchen.com/the-sylvas-kitchen-kalua-pork/. Enjoy!
