This is one of my favorite Hawaii dishes. In Hawaii history, a hole is dug in the sand, and it’s filled with coals and wood, and a fire is built. The pig is covered in pink Hawaiian salt, wrapped in Ti leaves, lowered on top of the heat and covered to cook for 24 hours. It comes out good and flavorful! When I worked in Hawaii, we had Luau’s three times a week, and there was a Hawaii family that made 1 pig for each event, in the traditional manor, you can tell the difference between the traditional one and the oven baked one. Or at least I could, the tourist wouldn’t know that there was a difference. The difference between this recipe and the one in the book is we use banana leaves since Ti leaves, because they’re hard to come by on the mainland. If you know any place in the DC Metro area that carries them, let me know.
Today I’ll post two recipes, one to make the stove version of the Kalua Pig, and the other to make Kalua- Pig spring rolls. Which I love! Hawaii has a huge Asian population, mostly Japanese, so you’ll see a lot of Asian flavors in their cooking. I made them for a menu tasting last year, and people raved over them. The one thing I omit is the liquid smoke, because I don’t like it. Try it, and tell me what you think.
Yields 4 Servings
3 lbs Boneless pork butt
2 tbs if Hawaiian salt
2 tbs liquid smoke (optional)
8 Ti leaves or Banana leaves
1. Preheat the oven at 250ºF.
2. Score the pork on all sides, with ¼ inch slits about 1 inch apart.
3. Rub salt all around the pork butt (mix salt with liquid smoke if you decide to use it)
4. Wrap the pork butt in the Ti leaves and tie with a string to hold in place. Place In a pan, and cover tightly with lid or foil.
5. *Bake for 8-10 hours (we baked it for 24 hours in class)
** The book says to cook at 400ºF and bake for 1 hour, then lower it to 350ºF and bake for 2 more hours or until tender. I never tried it that way, but you’re welcome to try it if you’re short on time, and let me know how it turns out.
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!
About Me
- Angelic Chef
- Chef/Owner Saundra D. Jones, CC was born and raised in Washington, DC, however she ventured to Portland, OR to attend one of the best Culinary Schools in the country, Western Culinary Institute, Le Cordon Bleu. She completed her degree with an Externship at The Grand Hyatt Kauai, on the Island of Kauai, in Hawaii. Chef Jones is well versed on different cultures, and versatile in her style of cooking. She's a master at Soul Food, what she was raised on, but has since mastered all types of cuisine, including American Regional and International Cuisines. Catering and Event planning has been our family for years. We pride ourselves on offering excellent variety, flavor, and most importantly stellar customer service. We'll do our best to create your dream event. We're blessed with a gift to see the big picture, and the art of your special event. We can give you something no other catering company can, versatility and a wide variety of good food. We can plan every aspect of your event, or just provide the food. We can do seated 3-7 course meals, passed Hors d' oeuvres, or a buffet setup. Let us plan your next event, and make sure you tell a friend.
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