Kalua Pig
An oven alternative to burying a whole pig in a pit wrapped in banana leaves that is actually very close to the authentic Hawaiian Kailua Pig. We were given this recipe in 1970 by friends who's son-in-law was from Hawaii.
Brush pork loin roast liberally with liquid smoke. Salt and pepper as you would any roast. Place in heavy baking pan and cover tightly with aluminum foil. Bake in slow oven-175 to 180 degrees for 10 to 12 hours (can be held longer.) Cool and portion the roast into quart sized zip top bags. After the bags are closed, gently knead each bag to shred the meat.
Nice to serve with: baked yams and butter, fresh pineapple or other fresh fruit, salad, rice or long rice, fresh bread.
Diana
No comments:
Post a Comment