PIPIKAULA
Hawaiian
Beef — flank steak or bone-in short rib — is seasoned with salt and shoyu, then partially dried for twenty-four to forty-eight hours in the sun or a low oven. Unlike American jerky, pipikaula is never fully desiccated. It retains moisture at the centre. Then the crucial second step: the semi-dried beef is pan-fried, deep-fried, or smoked to finish. The exterior crisps while the interior releases concentrated beef flavour. Hot-and-juicy pipikaula (pan-fried bone-in short rib) is the definitive version. Poke-style pipikaula (sliced and tossed with Maui onion, ogo, and Hawaiian salt, in the same style as fish poke) is the variation that proves the concept: in Hawaiʻi, the poke treatment is universal.
1. EXCEPTIONAL: Hand-cut from well-marbled flank or short rib. Seasoned with Hawaiian salt and shoyu. Sun-dried for twenty-four to forty-eight hours to a pliable, leathery-but-moist state. Pan-fried to order until the exterior crisps and the fat renders into something approaching crackling. Sliced against the grain. Served warm. Each chew releases another wave of concentrated beef. 2. GOOD: Properly seasoned and dried. Oven-dried instead of sun. Pan-fried adequately. 3. ADEQUATE: Commercial pipikaula. Correct concept but may be over-dried or under-seasoned. 4. INSUFFICIENT: Fully dried to jerky consistency. Pipikaula is not jerky. The retained moisture and the second cooking step create a fundamentally different eating experience. Jerky is a snack. Pipikaula is a dish.
EXCEPTIONAL: Hand-cut from well-marbled flank or short rib. Seasoned with Hawaiian salt and shoyu. Sun-dried for twenty-four to forty-eight hours to a pliable, leathery-but-moist state. Pan-fried to order until the exterior crisps and the fat renders into something approaching crackling. Sliced against the grain. Served warm. Each chew releases another wave of concentrated beef.
ADEQUATE: Commercial pipikaula. Correct concept but may be over-dried or under-seasoned. INSUFFICIENT: Fully dried to jerky consistency. Pipikaula is not jerky. The retained moisture and the second cooking step create a fundamentally different eating experience. Jerky is a snack. Pipikaula is a dish.
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What are common mistakes when making PIPIKAULA?
ADEQUATE: Commercial pipikaula. Correct concept but may be over-dried or under-seasoned. INSUFFICIENT: Fully dried to jerky consistency. Pipikaula is not jerky. The retained moisture and the second cooking step create a fundamentally different eating experience. Jerky is a snack. Pipikaula is a dish.
What ingredients should I use for PIPIKAULA?
Beef — flank steak or bone-in flanken-cut short rib; well-marbled essential Shoyu — soy sauce; Aloha brand the local standard Paʻakai — Hawaiian sea salt Optional: garlic, ginger, brown sugar, oyster sauce, sesame oil