Sunday, February 28, 2010

city kitchen luau

i am a HUGE fan of the luau
the dancing, the music, the fire throwing
we can't forget about 
kalua pig
from the moment the warriors pulled it from the imu
and carried it to the buffet
i was distracted
how can i do this at home?
cluttered my mind

i asked around
at the luau
at the hotel
at restaurants
people who looked like they ate a pig or two in their lives
no one was safe
i got it
simple, stupid

here's the thing
we are only 2 people
so a whole pig is a bit much
even for us
ladies and gents
this is so easy, you will want to put it in your weekly rotation
it is
porcine paradise
3 lb pork butt
2 Tbs (about) alaea hawaiian sea salt (or kosher salt)
kitchen twine
banana leaves
Place pork in a shallow pan and let come to room temperature (about 1 hour).  Cut deep slits 1" apart across the top and bottom of the pork with a sharp knife.  
Rub the salt over the entire pork.  Wrap in banana leaves, one leaf at a 3 layers.  Tie with kitchen twine.
Wrap in foil in 2 layers.
Line the bottom of a heavy oven safe pot with a piece of banana leaf.  Place 2 1/2 cups of water in the bottom and then lay the foil package on top. Cover with lid and place in preheated 350 oven.  After 2 hours check and see if the water has evaporated..if so, add a bit more.  Do not immerse the package in should be working more like a steam than a boil.  This will take about 5 hours.  Ours was finished after about 4 1/2 hours.  Remove the foil package from the pan and place in a shallow pan. In the foil packet will be melted pork fat and juice.  Shred the pork and serve.  I suggest adding back in some of the pork juices/fat that will have accumulated in the will taste much more authentic.  However the meat is just as juicy without it..but will be lacking a bit of the buttery flavor.
Serve with rice, fruit, macaroni salad, poi...and you have yourself a citified luau.
after cooking


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