Sam Choy's Oven-Roasted Kalua Pig |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When chef Sam Choy doesn't have the time to build an imu, he makes this oven-cooked kalua pig. The dish is often served with sweet potatoes and poi (mashed taro root). It's also great on a sandwich with coleslaw and barbecue sauce. Ingredients:
1 5- to 5 1/4-pound boneless pork butt roast |
2 tablespoons plus 2 teaspoons hawaiian alaea sea salt or coarse sea salt |
3 frozen banana leaves, thawed |
6 cups water, divided |
1/2 teaspoon liquid smoke |
Directions:
1. Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
2. Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
3. Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.
4. Ingredient tip: Hawaiian alaea sea salt is available at specialty foods stores and online from Hawaii Specialty Salt Company . Banana leaves are available at Asian markets and Latin markets. Liquid smoke is a smoke-flavored liquid seasoning available at many supermarkets and specialty foods stores.
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