Have you ever cooked a pig in the ground?!


Question: I think it called a Hawaiin Pig when it's cooked that way.....How did you do it?


Answers: I think it called a Hawaiin Pig when it's cooked that way.....How did you do it?

It calls a Kalua Pig and is the most important part of a Luau. Here is how to do it:

Kalua (baked) Pig, Imu Pua‘a (earth-oven pig)


Go out and catch a medium-sized pig (pua‘a in Hawaiian), unless you

expect more than one guest over 300 pounds,
if the total weight of your guests is more than 1,500 lbs., or
if you weigh more than 375 lbs. yourself,
in which case you should catch a larger pig. Prepare the pig for cooking … the same way you ordinarily do.

Dig a hole in the ground for an earth-oven (imu) approximately 6 ft. by 10 ft. and 3- to 4-ft. deep. It’s a good idea to do this at a location at least 4 ft. above sea level (be sure to check the tides) so that the pit doesn’t fill up with water and become a 6' x 10' wading pool or pig wallow instead. Keep the excavated dirt close by the pit so that it can be used as a cover later on.

Prepare a fire in the pit from kiawe (key-ah-veh, Hawaiian mesquite), which burns at the desired high temperature, and place about 12 round, not-too-porous volcanic rocks roughly 6" to 10" in diameter on top. If you don’t already have imu rocks that you’ve used before, make sure the rocks you use don’t contain air pockets or they might explode, completely ruining your day and your dinner plans.

Place the pig feet-up into a chicken-wire basket, or something similar to serve as a sling to lower it into the pit, lined with banana and ti leaves. When the rocks are very hot, lift them out with a suitable Hawaiian kitchen utensil such as a post-hole digger or large blacksmith tongs (several shovels can be used in a pinch) and place them strategically into the pig’s abdominal cavity along with a little sprinkling of Hawaiian salt, that has been sun-evaporated from sea water, for taste as well as good luck for the remaining steps.

Place yams, sweet potatoes, bananas and the extra hot rocks around the pig and lower into the pit. Cover with more banana and ti leaves, banana tree stumps and an old canvas tarp (optional and the less pukas — holes — the better) then shovel the excavated dirt over it as a cover to keep in the heat.

Cook for the rest of the afternoon until done. Bring out a case of cheap beer to sustain your vigilance while guarding the pit.

When done (only experience will tell you when that is, which means that you really didn’t need this recipe in the first place), uncover the dirt, remove the pig, yams, sweet potatoes and bananas and place everything but the rocks in appropriate heirloom koa (Hawaiian hardwood) calabashes (wooden serving bowls) or, if you don’t have these available, disposable aluminum turkey-roasting pans from Longs will work just as well and won’t be noticed by your over-300-pound guests and most of the others.

The pig meat should be presented shredded by pulling apart gently by hand, giving the traditional texture to the dish.

This dish should be served with ample quantities of poi, mashed from cooked taro root fresh or fermented for a day (my personal preference), lomi lomi salmon (salt salmon “massaged” — lomi lomi’ed — with tomatoes and onions), chicken luau (chicken with taro leaves and coconut milk), macaroni-potato salad, limu (seaweed), lau lau (kind of a Hawaiian burrito of salted fish and pork wrapped in taro leaves and steamed in ti leaves), pipikaula (Hawaiian beef jerky), poke tako (octopus with limu, green & Maui onions — poke is Hawaiian but tako is Japanese for octopus but no one would know what you mean if you say poke he‘e — go figure), Maui onions with Hawaiian salt, opihi (limpets), chili pepper water (properly pronounced peh-pah wah-dah), haupia (coconut pudding), kulolo (taro pudding) and several more cases of beer.

Hint: if you don’t have time to follow the recipe, pick up enough kalua pig at the local Costco instead.

The meal should be completed by loudly singing all the Hawaii high school alma maters of the attendees.

OR

http://www.alohafriendsluau.com/imu.html



Or if you don't have the possibility to cook it the original way, the website below explains a different way


http://www.ehow.com/how_2747_cook-kalua-...

.

No, I have heard of this method, but never actually seen it done.

www.osb.net/pomona/PigPitCooking.html - 19k - Cached

Dig the pit (imu) to the size of the pig and prepare as for a closed-pit barbecue: Line the bottom of the pit with round smooth stones, Build and start a fire, and add some extra stones (for cavity of pig)
Add more wood as the fire burns to ashes (allow 4 - 5 hours).
To prepare the cleaned and drawn pig: Rub the pig well inside and out with white wine, soy sauce, lemon and garlic.
Place the extra heated stones in the cavity of the pig and tie legs together.
Rake the ashes from the fire and reserve in a large heat-proof can or tub.
Cover surface thoroughly with banana leaves.
Lower the pig into the pit (in a wire basket, if desired) and surround it with heavy-duty aluminum foil-wrapped bananas, yams, and if desired, serving portions of your favorite fish, allowing one of each per person.
Cover with additional banana leaves or layers of heavy-duty aluminum foil, then with a layer of hot ashes and a sheet of metal.
Cover completely with earth.
Roast pig about 5 hours.
When ready to serve, uncover the pig and remove foiled wrapped food

easy
1. tighten it or hold so it don't move much
2. kill it with a shap long knife
3. burn the hair
3. rinse & scarp it well
4. open the throat way down to the private part with a verysharp blade
5. remove the intestine or orgin inside
6. rinse the inside & outside very good
7. start the fire
8. poke a long strong wood stick throuh the mouth all the way to the toes & ties both legs with raw straw or rope
9. salt around the pig & add dressing (lemon, spice, garlic, genger or side dish of your choice to serve it later)
10. when is thourghly cook or golden brown, cut part profesionally & lay it on table & serve with wines
(Optional)
11. Clean your mess
12. Use the fast area
13. Go to sleep
15. Repeat step one to 12 in your dream
16. It doesn't exist yet

Ha.ha.ha! No! now my plate is empty because I was explaing something

We have not done the cooking, but have gone to picnic where our friends did all the work. We did the eating. lol

Here are three links to visit:

http://lowcountrybarbecue.com/index.php?...

http://www.osb.net/pomona/PigPitCooking....

http://www.firepit-and-grilling-guru.com...

I never did that but when we were in Hawaii it was done at a Lula.





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