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Original Recipe:

Sam Choy's Oven-Roasted Kalua Pig

Author: Bon Appétit

Published: February 2006, Bon Appétit

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Summary:

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.


Yields: Makes 8 servings   Change Amounts: Half | Original | Double Yields: Makes 8 servings   Change Amounts: Half | Original | Double Yields: Makes 8 servings   Change Amounts: Half | Original | Double

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


Preparation:

Step 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.

Step 2:

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.

Step 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.



Comments & Reviews

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1. JillynD from Washington, DC said on July 03, 2010:


"I made this in the crockpot instead of the oven. It didn't come out all that great unfortunately.I agree with the reviewer that said it came out a bit salty. Next time I'll try it in the oven and use less salt and more liquid smoke in the finishing step. I have to say that the banana leaves seem to keep the pork very moist."



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2. robinward124 from Manhattan Beach said on April 22, 2010:


"My husband was raised in Hawaii and raves about the authentic flavor of this EASY recipe. I brought it to a family Easter party and there wasn't a morsel left! The leaves were a little hard to find, but I finally located then at a Thai Market. I bought 5 packages and keep them in my freezer. They are great for steaming fish as well."



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3. blinson from Oaklyn, NJ said on December 17, 2009:


"Made this for my Memorial Day party and it was a huge success. I will most definitely add it to my regular summer party menu."



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4. bttrhalf from Oahu said on October 08, 2009:


"I'm having a luau party for my sons first birthday which is tradition in my family with the first boy. After calling around finding it hard to cater Kalua Pig I decided that my father and I would do it ourselves which I know is a crazy thing to do. I normaly cook mine in a crock pot but this is for 200 quests so thats a no! I have already cooked 10lbs to see how it goes in an oven and it came out delicious so the plan is to cook 150lbs 3-days prior to party and use my Seal-o-Matic put them in the freezer than day of the party put them all in my steam trays and we're ready to rock! Not only,we're doing ourselves, we saved big time, the cost was @ 87=cents a pound on sale it costed us $140 verses $1000 for a comapny to make it.....NOT BAD AT ALL! Thanks for letting everyone know, that an oven is also an option! Mahalo, Island girl from Oahu"



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5. dahlia369 from Baltimore, MD said on July 16, 2006:


"I made this for a luau party with the mango bbq sauce and five-spice sweet potato puree. It was so easy to prepare and great that I didn't have to tend to it during the cooking process. My guests raved about it. Tip: line you pans with foil."



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6. pauloregon from Portland, Oregon said on March 12, 2006:


"Very simple recipe but a great result. The saltwater+smoke liquid is a bit salty for my tastes, next time I will use less salt. The meat was very moist because of the banana leaves that can be found in most asian grocery stores. I served the pork with arugula/mango salad, jasmine rice and garlicly wilted spinach. Macadamia nut pie w/vanilla ice cream completed the meal. My guests were very happy."



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7. A Cook from Ladera Ranch, CA said on March 06, 2006:


"This was so easy to make and so delicious. Just five ingredients, one of which is water. I found banana leaves online at a merchant in Pennsylvania. What a wonderful presentation, first unwrapping the foil to expose the banana leaves, finally the succulent roast. I made a simple coleslaw and a yam puree with Chinese five-spice seasoning found on this site. What a great meal. The next day, while watching the Oscars, I made BBQ pork sandwiches with the leftover pork on soft rolls slathered with with - yes - barbeque sauce! They flew off the plate."



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8. A Cook from Boston/NY/LA said on March 02, 2006:


"As the other reviewer said, I couldn't imagine putting barbeque sauce on this utterly delicious, moist, flavorful meat. You can usually buy frozen banana leaves (they're very large--maybe 12" x 20" in a package) in an Asian market."



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9. A Cook from Stafford, VA said on March 01, 2006:


"A taste of Hawaii. I make this all the time and highly recommend it. I can never find the banana leaves but it works fine without them. Any course sea salt works fine; most grocery stores have at least one brand in the salt or gourmet food section. The liquid smoke is in almost every grocery store, in the same section as the worcestershire sauce. This is a great dish to make on a cold winter day because of the long cooking time - the oven will help warm the house. This is some of the best barbecue you will ever make/eat. You can add barbecue sauce at the end, but I never do, it's too ono (delicious) by itself."



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