FoodBanter.com - View Single Post - Ping---Kili ....Help w/Hawaiian Appetizer Suggestions

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On Fri, 10 Aug 2007 06:21:06 -1000, wrote:

>On Fri, 10 Aug 2007 09:36:29 -0400, "Dee Dee" >
>wrote:

>When you have to substitute Hawaiian salt in the recipe I gave-- the
>1.5 tablespoons of salt in the 6 pound pork with the 1 tablespoon
>liquid smoke, the salt is not especially taste worthy. It adds to the
>over all flavor of the meat but it is not the singular most important
>thing.
>
>I was trying to make it easier for you on the mainland. I've made this
>Kalua Pork and it is excellent. It doesn't need a lot of fussing.
>
>It is the long, slow cooking with bare moisture ( think banana and
>taro leaves) which is similar to the underground oven "imu, That's
>what Hawaiians have used since time immemorial to make real Kalua
>pig. Slow, long cooking.

Oops not right to post to my own post, but to be factually
correct,Hawaiians use banana and ti leaves, not taro. Then to finish
the picture for you, they lay the pig in the ti leaves, put hot rocks
in it,sprinkle some salt, cover over with more ti leaves then banana
leaves and then mound piles of dirt on the whole thing. It is an
underground oven in which from the night before all this, a fire has
been burning to make the bottom layer of rocks hot. That's an imu.

These days when some one does an imu, they even imu turkeys and
chickens and all is so delicious.

And that crock pot recipe for Kalua Pork is practically as tasty and
FAR easier.

aloha,
beans
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farmers of Pure Kona