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Planning the Pork Hash Passion (a.k.a The Passion of the Hash)

Planning the Pork Hash Passion (a.k.a The Passion of the Hash) posed pretty much the same challenges as the Manapua Madness.

Challenge #1 - Most of the shops close early...around 1pm on Saturdays so we had to pick em up early in the day and refrigerate.  Same thing as manapua, we just re-steamed the pork hashes to make it taste as fresh as possible.

Challenge #2 - Just like the manapuas, we had to standardize the re-steaming process to be even Steven. I bought couple extra pork hashes and did a test re-steam practice run and found a good internal temperature was 150 degrees.  Just before serving to the judges, we re-steamed the pork hashes to an internal temperature of 150 degrees and the judges said it tasted good as fresh. 

We did the same side by side judging style as the other challenges where all the pork hashes were lined up with their random letter. Then the judges served themselves in any order and scored each one. We did weighted scoring again with taste=50%, texture=30% and presentation=20%.