Mixed Plate with Kalua Pork and Lau Lau

Make the Macaroni Salad (20 minutes + chilling)

• While the meats are cooking, cook the elbow macaroni in salted boiling water according to package directions, but cook it for an extra 5-7 minutes until it is very soft and slightly overcooked. This is key for authentic Hawaiian mac salad.
• Drain the macaroni well but do not rinse. Immediately transfer to a large bowl and toss with the apple cider vinegar, grated carrot, and grated onion. Let it cool for 10 minutes.
• Stir in the mayonnaise, milk, sugar, 1/2 tsp salt, and black pepper. Mix until everything is well combined and creamy.
• Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to thicken.

Cook the Rice (20 minutes)

• About 20 minutes before serving, rinse the 2 cups of Calrose rice in a fine-mesh sieve until the water runs clear.
• Combine the rinsed rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
• If cooking on the stove, bring the rice and water to a boil in a pot, then cover, reduce heat to the lowest setting, and simmer for 18-20 minutes, or until all water is absorbed. Let it rest, covered, for 10 minutes before fluffing.

Finish Pork and Assemble the Plate (10 minutes)

• Once the Kalua Pork has rested, use two forks to shred the meat directly in the pot, mixing it thoroughly with the cooking juices to keep it moist.
• To assemble each plate, add a generous scoop of steamed white rice and a scoop of chilled macaroni salad.
• Place a portion of the shredded Kalua Pork next to the rice.
• Carefully unwrap one Lau Lau bundle and place it on the plate.
• Serve immediately and enjoy your authentic Hawaiian mixed plate.