2006-09-21 06:30:41 · 10 answers · asked by iornman1979 3 in Food & Drink ➔ Ethnic Cuisine
ummmm Kalua pork
Traditionally, extremely hot rocks were placed in a hole approximately 6' by 4' by 3' and the hole was lined with vegetation such as banana leaves. A salted pig was placed inside and covered with more banana leaves to preserve the heat and flavor. In some regions an apple was placed in the pig's mouth to add additional flavor and for show. Once removed from the imu (the big hole in the ground is called an imu), the pig was ready to be served.
http://www.primitiveways.com/Imu1.html
http://www.ehow.com/how_2747_cook-kalua-pig.html
2006-09-21 06:40:09 · answer #1 · answered by Anonymous · 0⤊ 0⤋
If you've got lots of time & energy make the "imu" pit oven in the ground. If you are really just wanting a roasted pig...contact an authentic Chinese/Vietnamese restaurant.
They can usually make all of the arrangements. Make sure you know how to carve it up or have them do it...and keep the head and feet in tact. It's a pretty big job. However, for the sake of presentation it does look better served whole. You could also purchase an item used widely in Cuba known as "El Caja Chino"...or "The Chinese Box". They basically built a smoker box of sorts that can accommodate and entire pig or piglet.
2006-09-21 09:33:49 · answer #2 · answered by punchie 7 · 0⤊ 0⤋
Dig a pit in the ground and put charcoal and wood ( you can use flavored wood like apple, cedar and/or oak ) and get it going. Put some sort of rack to separate the charcoal and the pork. You put the pork in a tin pan or rap it it banana leaves and use some leaves to cover the whole pig so that it will trap the heat from getting out. You can also use a heavy tarp with the leave to help you with this. It will take you about 8 to 12 hours depending how you want the pork to come out.
2006-09-21 06:51:09 · answer #3 · answered by cowboybronco01 4 · 0⤊ 0⤋
In the sand! But if you're not in Hawaii and don't live on the beach you could use a rotissere outdoors. I don't like to tell all my secrets but use a spray bottle with your favorite marinade and keep basting while cooking for 12 or so hours. Comes out mighty fine! I have a special marinade I use but sorry, can't give you the recipe.
2006-09-21 09:03:37 · answer #4 · answered by Anonymous · 0⤊ 0⤋
the best way is in the ground in a pit, but make sure you have breathing holes for the steam to escape. We had friends who did that however they didn't have those air pockets for steam to escape after 7 hours the pig was still raw.
2006-09-21 06:44:36 · answer #5 · answered by Anonymous · 0⤊ 0⤋
In a Pit Fire with A Stick in the Ground and an apple in its mouth just for show.
2006-09-21 06:39:21 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Underground can covered with banana leaves and hot stones and leave it cooking overnight.
2006-09-21 06:50:08 · answer #7 · answered by Art The Wise 6 · 0⤊ 0⤋
In a pit in the ground.
2006-09-21 06:32:49 · answer #8 · answered by MOM KNOWS EVERYTHING 7 · 0⤊ 0⤋
Stick it on a spike and roast it over a fire
2006-09-21 06:32:58 · answer #9 · answered by Anonymous · 0⤊ 0⤋
roasted
2006-09-22 19:56:04 · answer #10 · answered by Nelson M 2 · 0⤊ 0⤋