Bacon Wrapped ʻUlu Poppers
Apr 22, 2021
Bacon Wrapped ʻUlu Poppers
32
20 minutes
12-16 minutes
Pupu
SPRING 2021 RECIPE CONTEST 2ND PLACE - Enjoy this recipe from our Spring 2021 ʻUlu Recipe Contest. A perfect pupu for a BBQ or a formal dinner. Served with sriracha & sour cream, they are fantastic!
Ingredients
2 lbs ripe or mature ʻulu (peeled, cored, and par-cooked), cut into 2 ounce pieces
1 lb hickory smoked bacon (thin cut)
½ cup Sriracha
1 cup sour cream
sliced green onions (use a slice per pop)
cracked black pepper to taste
32 food-grade skewers
Directions
Prepare the ʻulu by cutting it into 16 each 2oz pieces. NOTE: You can use ripe or mature ʻulu.
Lay the bacon strips out on a tray or your counter. It works best when the bacon is room temperature and you can stretch it as you wrap the ʻulu.
Brush the strips with sriracha or your favorite hot sauce and roll each piece of ʻulu up in a strip of bacon pulling it tight as you wrap the entire piece on all sides almost forming a ball.
Place the bacon wrapped ʻulu pieces on a sheet pan and brush with the remaining sriracha.
Bake at 350°F until crispy and golden brown, approximately 12-16 minutes.
Remove from oven and place on a paper towel to absorb excess oil and to cool.
Cut each piece in half and place on a skewer with the flat side up and garnish with sour cream, black pepper, a dot of sriracha and sliced green onion (or anything you like).
Skewers can be stuck into any number of things for presentation. Recommended to use a plank or piece of wood with holes drilled into it if available, or use your own creativity to style
1 comment
These look amazing and will def try. My guess is that the ulu is already cooked before you add the bacon, correct? That part of recipe might need small clarification as you might think no need since you cook it with bacon, but that doesn’t sounds like enough time to cook ulu. Yummmm.