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Wednesday, September 30, 2009

RecipePapa Recommends: Kalua Pig Oven Recipe

If President Obama was not allowed to dig up the South Lawn to make Kalua Pig, you too will probably be forced to make this dish inside your kitchen.

“The mixed luau/backyard barbecue menu of lomi salmon, BBQ baby back ribs, tilapia tempura rolls, wasabi potato salad, crispy chicken hoagies, shrimp and clams, and grilled lamb chops crafted by Hawaii chef Alan Wong. (Yes, there was kalua pig, but not from a South Lawn imu. The National Trust for Historic Preservation would’ve had a cow if anyone took a shovel or backhoe to the lawn.)”

***A imu is an Hawaiian underground pit for roasting pig.

http://www.hawaiimagazine.com/blogs/hawaii_today/2009/6/25/White_House_luau_Obama_great_Hawaiian_albums or backhoe to the lawn.)

Below is a very good recipe for making Kalua Pig in your oven:

• 4-5 pound pork butt
• 2½ tablespoons Hawaiian salt (substitute kosher salt)
• 2 tablespoons liquid smoke
• 1 banana leaf (substitute 4-5 whole, unpeeled bananas)
• 4-6 ti leaves (substitute aluminum foil)

Trim any excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat .

Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.

Roast in a 325-350 degree oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

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