Munch On Pork-tastic Brunch CreationsInside Feature
December 2, 2018
Story By: Kyle Galdeira | Photos by: Lawrence Tabudlo
As the “Sexy Big Sister” of the popular Kono’s restaurant group, The Surfing Pig is forging a fresh and innovative style that is quickly becoming popular among local diners.
The Surfing Pig opened in March of this year in the culinary hotbed of Kaimuki on Waialae Avenue between 12th and Koko Head avenues. While featuring similar tastes and flavors diners have come to count on at Kono’s, The Surfing Pig has expanded on the initial award-winning, 12-hour-slow-roasted kalua pig-driven concept by featuring small plates, entrees, desserts and hand-crafted cocktails made to order at the full bar. Guests can enjoy lunch, brunch, dinner, pau hana and late-night dining experiences within a clean, relaxed environment.
Owner Stan Glander explains that the kalua pork is prepared with a house-secret recipe and cooking technique, and is cooked daily on site to ensure the proper quality and taste remain consistent throughout each meal. The restaurateur notes the three Kono’s locations (Haleiwa, Kapahulu and Kailua) and The Surfing Pig combine to serve upwards of 80,000 pounds of the succulent, fall-off-the-bone pork annually.
“This concept started with pulled pork, but we’ve become well known for our service and welcoming, laid-back environment,” explains Glander. “At The Surfing Pig, we have loyal customers from right here in Kaimuki, and some who come all the way from the west side to dine with us — and get that sought-after upstairs table.”
In addition to offering lunch service during the workweek and dinner options nightly, The Surfing Pig recently rolled out an enticing brunch menu available Saturday and Sunday from 10 a.m. to 2 p.m.
Surfing Pig Chicken and Waffles ($16) is a brunch headliner, as a large waffle is cooked with chocolate chips and bacon before being topped with almond-macadamia nut crusted fried chicken and a coconut syrup drizzle.
“It’s a southern favorite with a Kono’s twist — this is definitely not your mama’s chicken and waffles,” says The Surfing Pig’s executive chef Shayla Kaai. “We’ve really put a local twist on classic comfort food, and you can enjoy that approach throughout our brunch menu.”
Kalua Pig Cabbage Hash ($14) is another popular brunch choice as the slow-roasted pork is tossed with bacon and cabbage as well as two eggs to top it off. Eggs Benedict ($15) is The Surfing Pig’s spin on the goto brunch item, as a hearty portion of pork is placed atop taro-infused English muffins and topped with poached eggs before being finished with truffle hollandaise, guava hollandaise and crushed macadamia.
What would brunch be without a Loco Moco ($14)? The Surfing Pig’s version features an 8-ounce blend of grass-fed ground beef and Portuguese sausage smothered in house-made gravy (a special, secret recipe, of course), eggs and crispy fried onions all served on a bed of rice.
Diners are encouraged to pair their favorite brunch selections with a cocktail, including the popular Bottomless Mimosas ($24.99) crafted with a choice of orange, guava or pineapple juice, or Bloody Mary ($12), a house-made classic with a Surfing Pig twist.
Looking for a holiday party destination? The Surfing Pig can host events for 50-60 people and is also standing by to assist guests with orders for off-site get-togethers. Call the restaurant at 744-1992 to make reservations and inquire about menu options and quantities.