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Hot Mustard Pork Belly Burnt Ends

Hot Mustard Pork Belly Burnt Ends

Recipe created by our friends at Maize & Honey.

Photo by Maize & Honey.



  • 2.5 pounds cubed pork belly
  • Da Kine Hawaiian Original Rub
  • Da Kine Hawaiian Hot Mustard Sauce


  1. Start by cubing the pork belly. We use the width of the slicing knife to measure the cut.
  2. Coat all sides of each cubed pork belly with seasoning and place into an aluminum pan.
  3. Allow smoker to reach a steady temperature of 225°F.
  4. Place the pork belly directly on the grates and smoke for 2 hours and 30 minutes.
  5. At the end of this time, put the pork in an aluminum pan and cover it in hot mustard sauce.
  6. The pork belly will smoke for one more hour in the hot mustard sauce.
  7. Halfway through, shake the pan and add a little more sauce.
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Carne Asada

Carne Asada


  • 1 c chopped cilantro
  • 2/3 c olive oil
  • 1/2 c. Da Kine Hawaiian Hot Soy Sauce
  • Juice of 2 oranges
  • Juice of 2 limes
  • 8 cloves chopped garlic
  • 2 jalapenos seeded and diced
  • 2 tsp cumin

Put above mixture in a bowl. Save 1 cup of mixture to pour over steak after its cooked.

  • 3 lbs flank steak
  • Da Kine Hawaiian Original Rub to season steaks with
  • Salt and pepper to taste

Put everything in a zip lock bag to marinate over night or at least 4 hours.

Grill steaks. Slice thin.

Pour the reserved marinade over sliced steak. Enjoy as-is, or in a taco!

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Da Kine Hot Soy Rubbed Tri-Tip

Da Kine Hot Soy Rubbed Tri-Tip

Serves 10

35 minutes


1. Season tri-tip generously with Da Kine Hawaiian Original Rub.
2. Grill for about 15-20 minutes depending on your personal temperature preference.
3. Remove meat and let sit for 10 minutes before slicing.
4. Use Da Kine Hawaiian Hot Soy Sauce for a great dipping sauce for the steak! A truly delicious condiment that can be used on all meats and seafood.
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