Hawaii-Style BBQ & Purple Sweet Potato - Choose Your Own
Ships Nationwide in U.S.
Not eligible for shipping to CanadaBuild your own local-style feast with your choice of two pounds of smoky, fork-tender kalua pig (slow-cooked pork, oven-smoked with banana leaves and kiawe wood) OR tender slices of kiawe wood-smoked pork shoulder OR Highway Inn’s famous pipikaula (seasoned air-dried beef). Comes paired with steamed purple sweet potato.
Highway Inn is a Hawaii icon, renowned for serving up traditional Hawaiian specialties since its 1947 founding by Seiichi & Nancy Toguchi. During World War II, the Toguchis and their three children were forcibly moved to Japanese Incarceration Camps. Seiichi mastered his culinary skills while working in the camp’s mess hall, and in 1947, after returning home to Hawaii, he opened Highway Inn. Crowds soon began to line up for a taste of Toguchi’s cooking, and they haven’t let up since. Highway Inn is today owned by Seiichi & Nancy’s grandchildren, and the menu hasn’t changed much since those early days.
This package serves 4 people and includes
- Meat, your choice (4 lbs.)
- Purple Sweet Potato (2 lbs.)
- Choose to add more!
Meat Options Include
- Kalua Pig
- Kiawe Smoked Pork Shoulder
- “Pipikaula” Dry Seasoned Beef
Add On Options Include
- Raging Volcano Hot Sauce – Traditionally, dishes like Kalua Pig or Lau Lau are eaten without any added sauces or condiments. But we know some folks like to add a little hot sauce to spice things up. Just for them, Highway Inn offers Hawaiian Chip Company’s Raging Volcano Hot Sauce in their restaurants. Made by a local company, it has a tangy base with habanero, cayenne and garlic.
- Pa’akai Hawaiian Sea Salt (1 lb.) – Paʻakai is the Hawaiian word for salt. Hawaiian salt is used in traditional dishes such Kālua Pig, Poke (raw cubed fish), and Pipikaula (Hawaiian dried beef) and is used in all of Highway Inn’s traditional Hawaiian cuisine. To add that Island taste to your food, we offer Pure Kona Deep Sea Salt from our retail partner, Sea Salts of Hawaiʻi.
- ’Alaea Hawaiian Sea Salt (1 lb.) – ʻAlaea Salt (Hawaiian red salt) – Enriched with iron oxide of purified red clay. Traditional ʻalaea gets its name and color from the red volcanic clay many Hawaiians used to line their traditional salt ponds. This salt can be used for spice blends and rubs that will add flavor and color to your own recipes.
- Hiwa Kai Hawaiian Sea Salt (1 lb.) – Hiwa Kai (black salt) is created by combining high-quality sea salt with activated charcoal and has an earthy flavor. Our retail partner, Sea Salts of Hawaiʻi, calls their hiwa kai “Uahi” (meaning “smoke”) for the charcoal that gives it a dramatic color. It is a great addition to meat dishes with a smoky flavor.
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or freezer.
- Items can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Do not remove from bag until ready to eat.
- Refreezing is not recommended.
To Serve
“Pipikaula” Dry Seasoned Beef
- Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)
- Once completely thawed, Heat 1 tablespoon of vegetable or canola oil to a frying pan on medium-high heat
- Remove product from bag and add pipikaula to pan
- Do not overcrowd the pan, You may need to cook in batches.
- Sauté until cooked through and the exterior is brown and crispy.
- Kau kau time! Kahea Ai! Time to eat! Come and get it!
- Serve immediately and enjoy!
Kiawe-Smoked Sliced Pork
Microwave, recommended to maintain moisture in product
- Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)
- Once completely thawed, cut a vent slit (approx. 1 inch) in vacuum bag.
- Set bag on a microwave-safe plate.
- Microwave on high for 8 minutes.
- Use vent slit to insert the thermometer and check temperature; center of meat should be 160°F. * If not fully reheated, continue microwaving in two-minute increments until 160°F in center.
- Carefully cut bag open, watch out for escaping steam and transfer contents to a serving dish, including any juices.
- Kau kau time! Kahea Ai! Time to eat! Come and get it!
- Serve and enjoy!
Stovetop, If crispier, drier texture is preferred
- Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)
- Once completely thawed, Heat 1 tablespoon of vegetable or canola oil to a frying pan on medium-high heat
- Remove product from bag and add meat to pan
- Do not overcrowd the pan, You may need to cook in batches.
- Sauté until cooked through and the exterior is browned
- Optional: Sauté with sliced sweet or white onions and garnish with chopped green onions.
- Kau kau time! Kahea Ai! Time to eat! Come and get it!
- Serve and enjoy!
“Kalua Pig” Slow-Cooked Pork
- Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)
- Once completely thawed, cut a vent slit (approx. 1 inch) in vacuum bag.
- Set bag on a microwave-safe plate.
- Microwave on high for 10 minutes.
- Use vent slit to insert the thermometer and check temperature; center of meat should be 160°F.
- If not fully reheated, continue microwaving in two-minute increments until 160°F in center.
- Carefully cut bag open, watch out for escaping steam and transfer contents to a serving dish, including any juices.
- Meat may be compacted together when removed from the bag; separate with tongs or two forks before serving.
- Kau kau time! Kahea Ai! Time to eat! Come and get it!
- Serve and enjoy!
Sweet Potatoes
- Defrost product in bag. May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen, but will impact reheating times.
- Bring to room temperature OR microwave on high for 3 minutes until center of the largest piece reaches 160℉.
- Remove from bag and serve.
- Kau kau time! Kāhea ’ail Time to eat! Come and get it!
- Serve and enjoy!
- Kalua Pig – Pork Butt, Sea Salt
- Kiawe Smoked Pork Shoulder – Pork Butt, Soy Sauce (Soybeans, Wheat), Granulated White Sugar, Crushed Red Pepper, Garlic, Sea Salt
- Pipikaula Beef – Beef Chuck Roll, Sea Salt, Soy Sauce (Soybean, Wheat), Cottonseed Oil
- Sweet Potato – Okinawan Sweet Potato
- Pa’akai Hawaiian Sea Salt – Pure Kona Deep Sea Salt
- ’Alaea Hawaiian Sea Salt – Pacific And Hawaiian Sea Salt, ’alaea Volcanic Clay With Naturally Occurring Minerals, Electrolytes And Iron
- Hiwa Kai Hawaiian Sea Salt – Pacific And Hawaiian Sea Salt, Activated Coconut Charcoal With Naturally Occurring Trace Minerals And Electrolytes
Contains: Shellfish, Tree Nuts, Soy, Wheat.
Guy Fieri-Approved Hawaiian Classics, Since 1947
Guy Fieri-Approved Hawaiian Classics, Since 1947
Highway Inn is a Hawaii icon, renowned for serving up traditional Hawaiian specialties since its 1947 founding by Seiichi & Nancy Toguchi. During World War II, the Toguchis and their three children were forcibly moved to Japanese Incarceration Camps. Seiichi mastered his culinary skills while working in the camp’s mess hall, and in 1947, after returning home to Hawaii, he opened Highway Inn. Crowds soon began to line up for a taste of Toguchi’s cooking, and they haven’t let up since.
Highway Inn is today owned by Seiichi & Nancy’s grandchildren, and has expanded with a seafood market, a catering operation, and a second location in downtown Honolulu. The menu hasn’t changed much since those early days, however – kalua pig gets its smoky flavor from local kiawe wood, traditional lau lau is wrapped in taro leaves and steamed until tender, and thin-sliced pulehu short ribs are cooked over hot embers. Generations of Hawaii locals have fallen in love with Highway Inn, and now its most popular dishes are shipping nationwide!
