Kālua pig from Aloha Kitchen: Recipes from Hawai'i (page 83) by Alana Kysar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shoyu‘ahi poke; Lomi salmon; Pohole fern salad; Sweet bread rolls

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on September 19, 2019

    Ok listen. Don't go into this recipe expecting the level of smoky flavor you'd get with traditional kalua pork - this requires a smoker or a nice pit in the dirt. However, this is the BEST version of oven kalua pork I've encountered. Relatively simple dish - salt and pepper get rubbed on the butt or shoulder roast and liquid smoke is poured into the bottom of the pan. If you can find frozen banana leaves suggested in the recipe, 100% use them to wrap up the roast in. Doing so is a fiddly process that twine can easily fix, but you will be rewarded with achingly tender neat that is infused with the slightest notes of herbaceous tea provided by the banana leaves. Will make again.

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