The traditional Hawaiian dish of the kalua pig is a dish that is frequently served at celebrations as well as family get-togethers. To prepare this dish, a whole pig is suckled pig roasted in an imu, which is a type of underground oven. Even though the traditional approach to preparing kalua pig can be a little tricky at times, it is entirely possible to prepare this mouthwatering dish in the comfort of your own home by making use of a limited number of straightforward ingredients and cooking utensils.
In this tutorial, We will walk you through the process of preparing a kalua pig from start to finish.
- A whole pig (25-30 pounds)
- 3 cups of coarse sea salt
- 3 cups of water
- Ti leaves (enough to wrap the pig)
- Banana leaves (enough to cover the pit)
- Heavy-duty aluminium foil
- Choose your pig: Start by choosing a whole pig that is between 25-30 pounds. The pig should be cleaned and gutted before you begin cooking. You can purchase a whole pig from a local butcher or farm.
- Build your imu: The first step in cooking a Kalua pig is to build an underground oven called an imu. To do this, you will need to dig a pit that is approximately 6 feet long, 4 feet wide, and 2 feet deep. Line the bottom of the pit with a layer of rocks and light a fire on top of the rocks using charcoal. Once the rocks are hot, spread them out in an even layer at the bottom of the pit.
- Prepare the pig: Mix 3 cups of coarse sea salt with 3 cups of water to make a brine solution. Rub the solution all over the pig, making sure to get it into all of the crevices. Wrap the pig in ti leaves, making sure that the leaves cover the entire pig.
- Cover the pit: Place a layer of banana leaves on top of the hot rocks in the pit. Carefully place the wrapped pig on top of the banana leaves. Cover the pig with another layer of banana leaves, making sure that the leaves completely cover the pig. Cover the pit with heavy-duty aluminium foil, sealing it tightly to prevent any steam from escaping.
- Cook the pig: Use a shovel to carefully place the pig into the pit on top of the banana leaves. Cover the pit with more heavy-duty aluminium foil, making sure to seal it tightly. Allow the pig to cook in the pit for 8-12 hours, depending on the size of the pig.
- Remove the pig: After the pig has cooked for the desired amount of time, carefully remove it from the pit using a shovel. Unwrap the pig from the ti leaves and discard them. The meat should be tender and fall off the bone.
- Serve the pig: Shred the meat using forks or your hands and serve it on a platter with rice and other traditional Hawaiian side dishes such as poi or macaroni salad. Enjoy!
Celebrating Hawaiian culture in your own home with the preparation of a kalua pig can be an enjoyable and flavorful way to do so. Even though the traditional way of preparing kalua pig can be difficult at times, it is possible to make this dish at home if you put in the necessary amount of time and effort into the process.
If you follow the instructions in this guide, you will be able to prepare a kalua pig that is both delicious and authentic, which is sure to impress your loved ones and friends.