My wife, Jean, and I run a coffee farm on the Big Island of Hawaii, writes George Fike of Keauhou Mauka, Hawaii. I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves. My recipe for Hawaiian-style pork has both of those qualities. It's based on the traditional Hawaiian kalua pig, in which the meat is steamed in an underground oven. For this version, you don't have to dig a pit in your back yard, and once everything's in the pot — which involves chopping a few ingredients — it cooks slowly but doesn't require a lot of attention. Complete this main course with steamed rice. Look for Chinese five-spice powder in the spice section of the supermarket.