Hawaiian Bowl

1.Prepare the Rice: Rinse the jasmine rice until the water runs clear. Combine the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.

2.Sear the Spam: Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the cubed Spam and cook for 5-7 minutes, stirring occasionally, until all sides are golden brown and slightly crispy. Remove the Spam from the skillet and set aside, leaving any rendered fat in the pan.

3.Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and sauté for 5 minutes until softened. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.

4.Bloom the Curry: Stir in the curry powder and turmeric. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.

5.Build the Curry: Pour in the coconut milk and stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Stir in the brown sugar and fish sauce (if using).

6.Simmer and Finish: Return the seared Spam to the curry. Add the pineapple chunks. Reduce the heat to low and simmer, uncovered, for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.

7.Adjust Seasoning: Stir in the fresh lime juice. Taste the curry and adjust seasoning with additional salt, brown sugar, or fish sauce as needed.

8.Serve: Divide the steamed jasmine rice among four bowls. Ladle the Spam pineapple curry generously over the rice. Garnish each serving with fresh cilantro and chopped toasted macadamia nuts.