Dish
Kalua Pig
Kalua Pig is made by rubbing a whole pig with sea salt and wrapping it in ti leaves. The pig is then placed in an imu and covered with hot rocks and dirt. It is left to cook for several hours until it is tender and falling off the bone. The result is a smoky, flavorful meat that is perfect for sandwiches or served with rice and vegetables.
Origins and history
Kalua Pig has been a traditional Hawaiian dish for centuries. It was originally cooked in an imu for special occasions such as weddings and luaus.
Dietary considerations
Kalua Pig is a gluten-free and dairy-free dish.
Variations
There are many variations of Kalua Pig depending on the region and cooking method. Some people use a slow cooker or oven to cook the pig instead of an imu.
Presentation and garnishing
Kalua Pig is usually served on a platter with the meat arranged in the center and the ti leaves used for cooking arranged around it. Garnishes such as sliced pineapple and scallions can be added for extra flavor.
Tips & Tricks
Make sure to use a meat thermometer to ensure the pig is fully cooked before serving. It is also important to let the pig rest for at least 30 minutes before carving to allow the juices to redistribute.
Side-dishes
Rice and macaroni salad are popular side dishes for Kalua Pig.
Drink pairings
Pineapple juice or a Mai Tai are good drink pairings for Kalua Pig.
Delicious Kalua Pig recipes
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