A Kalua pig roast is as common in the Hawaiian Islands as an American hot dog is at a baseball game. A big difference on the islands is the time-consuming preparation required using an underground oven, or imu, for the pig roast. Patience is key. Slow cooking is the secret to rich, moist, tender pork with just the right amount of smoky taste that cannot be duplicated. To be fortunate enough to watch the ceremonial process is a privilege few tourists afford. After two hours the lava rocks are hot enough for the entire pig, which is wrapped in chicken wire, to be placed in the imu by two sturdy men. Taro, sweet potatoes, and ulu breadfruit are tucked around the pig before banana leaves and wet burlap completely encase it. A canvas tarp becomes the next covering. Last, but not least, dirt is used like the lid on a pot. Set the timer. The pig will roast underground for eight hours, saturating all the flavors. Once the multiple layers are removed, the tender pork is shredded and the luau begins. Aloha!
More slow-food! The fast-food is a major problem for the young people
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I can appreciate the rewards of a slow-cooked meal. Mmmmm. 🌿
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Wow, this is more a ceremony than only coming together for dinner!
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Oh, yes! 🌿
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Definitely an interesting event to experience. Lucky!
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Art is among us in various forms. 🌿
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Oh my gosh, what a wonderful event to be able to experience! I can only imagine how good that port tasted.
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“pork” of course, but I’m sure port would have been good with it, lol!
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It is unbelievable. I am returning with some of the island spices. 🌿
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Oh yay, I’m sure you’ll have fun with them. 🙂
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Truly! 🌴
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I love your title! I was licking my lips, thinking of roasted pork, till I saw the pig pic. Ugh The ugliness kinda turned my stomach.
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Ha-ha-ha. I found it so interesting and easy to separate the two. Poor, Melinda. I’ll make it up to you. 🍓
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Thank you!
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