No measure “Pig in pit”?

 It was my sister’s 12 annual International potluck last weekend. Everyone was support to bring a dish that represents his/her culture or heritage to the gathering. She wanted me to make kalua pork. If you have been to Hawaii and one of the luaus on the Islands, you would have seen the ceremony to raise a whole pig from the imu (Hawaiian for underground oven). It was indeed quite impressive. It is a must have for Hawaiians/Islanders get-to-gethers!

Kalua pig literally means “pig in a pit”. Lua means pit. A few years ago, I was replanting my garden and cleared out a hole in my yard. It was also the first year that I decided to have a luau at my house. I had the idea of making kalua pork the old fashion way – in the imu! My big Samoan braddah (brother) tried very hard to convince me I should get a whole pig. He even offered to cook it for me. Hmm nope! I would work with meat, but I knew I would not be able to handle the whole thing. I used a few pork butts instead. I was not a big fan of pork, but it was wonderful, moist, a little smoky and lots of flavor!

I did not have a luau at my home for a couple of years now, but I still have the imu. I know we will make some real kalua pig again someday. Meanwhile I had to make enough kalua pork for 60 people. I didn’t cook it in an imu. I keep this very simple, cooking inside the house.

Most people make their kalau pork in the regular oven in the house. I use a crock-pot instead. I found the crock-pot simulate an imu closer than the oven. When you cook the meat in an imu, you actually slow cook the meat partly by steaming, not really baking it. I also wrap the meat with banana leaves before I put it in the crock-pot to give that “green taste”. A taste of liquid smoke was added to give impression of smoke from the burned wood in the pit. If you don’t like liquid smoke, this is optional and will not affect the meat at all.

There is no measurement with this recipe. It is a rustic preparation and it is pretty fool proof too. By the way, I love leftover kalua pork stirred fried with cabbage and seasoned with a little shoyu. I wanted the cabbage cooked in kalua pork juice more than the meat!  I was so disappointed that all the meat was gone at no time at the party! I may have to make some more if I get more cabbage on my CSA this week.

Kalua Pork in a Crock-pot

1 3-4 lb pork butt, you can use as small or as big a piece of meat that your slow cooker would fit. You don't need to get it boneless either. I had to make 14 lbs (2 pork butt) for the party and I used an 11 qt slow cooker

Hawaiian Alaea red salt

A package of frozen banana leaves. defrosted, washed and dry with paper towel

1 splash (about 1 tbsp) liquid smoke - option

Directions

Prepare our in house imu – the crock-pot.

Line the crock-pot by crisscrossing 2 large pieces of banana leaves, make sure there is a little “over hangs” and the pot is completed lined. Keep 1 extra piece, put aside.

I usually trim most of the fat off the meat, but for this recipe, I am keeping it to add flavor. If there is a lot of fat, you may want to trim some of it off.
In a large bowl, pour in a handful of Alaea salt

Add a splash of liquid smoke to taste to the salt.  If you don’t like liquid smoke, this is optional. Stir the salt and the liquid together.

Add the pork and rub the salt generously on the meat.

Put the in meat in the lined crock pot

Top with the piece of reserved banana leaf. Tuck in the “overhang”.

Cover and cook the meat in low heat for about 6-8 hrs. (I usually cook this overnight)

When ready, remove the top leaf 

Remove the meat to a large bowl, shred the meat with a fork.

There will be some liquid since the salt would draw the moisture out of the meat. In an imu in the ground, the liquid would have drained into the soil. Save ¼ cup of the liquid, drain and discard the rest.

If you are serving a buffet/ potluck, return the meat to the crock-pot lined with banana leaves to keep warm. I leave the banana leaf to give the dish a rustic, traditional look. Dilute the reserved liquid with ¼ cup of hot water, and pour over the meat to help keep it moist.

Or you can discard the reserved liquid and plate the shredded meat in a large bowl and serve.

Kalua pig traditionally is served with poi. Poi is a bit of an acquired taste. In modern days in Hawaii, you will usually find the meat enjoyed with rice.

If I make it for my mainland friends or my office, I always have small buns on the side; I found many enjoy the meat as a small slider sandwich! The meat freezes very well too!

Enjoy!

Aloha

Laulau inspiration

Laulau is a local favorite in Hawai’i. Here is a pretty good explanation what it is

http://en.wikipedia.org/wiki/Laulau. Simply put, modern laulau is a piece of salted fish or meat, wrapped with taro leaves, covered with Ti leaves and steam cooked. Back on the Islands, when we make laulau at home, it is usually a special occasion or celebration. Other Polynesian Islands have similar versions of the same dish. My big Samoan “braddah” once tried to convince me to add coconut cream to the meat. He didn’t realize my Kumu was right behind him. I can still remember a very stern voice said: “She is not Samoan and she cooks Hawaiian.”

I love laulau, especilly fish laulau. It was a real treat today that I found fresh taro leaves (also known as lu'au leaves) from Hawaii at an Asian store that I don’t usually shop at. 

I just have to make a few classic pork laulau for my hula sisters and my Kumu. I also thought of my non-meat eating friends. Back in Hawai’i, fish laulau is usually butterfish. I have seen my fish guys carry it every now and then. Butterfish is actually known as Black Cod on the Mainland. Unfortunately they didn’t have any today, however there was some beautiful Opah (Moon fish). I found a nice piece of whole fillet. I decided to cook it whole. Here it is my version a modern Baked Fish Laulau, since this is not really Hawaiian, I added coconut milk for flavor, fat and moisture. It made the fish very buttery and smooth. The coconut flavor compliment the leaves very well. I hope you like it.

Baked Fish laulau with coconut milk

1.5 lb of firm white fish fillet, I am using Opah, cod will work very well in the recipe too. Cleaned, remove the skin. Pat dry.

7-8 large taro leaves, trim the stems and discard, wash and raise thoroughly.

3 Tbsp Hawaiian Alaea red salt

1 12”x12” piece of banana leaf (I am using frozen leave which you will find at the frozen food section in most Asian store.

Directions:

Pre-heat oven to 300 degrees

In a large bowl, rub Hawaiian salt generously on the fish fillet. Let stand for about 10-15 mins.

Lay the banana leaf in a baking pan..

Top with the largest piece of taro leaf first, then layering the smaller ones on top.

Place the fish in the center of the leaves.

 Gather the leaves around the fish, pour in coconut milk.

 Wrap the fish with the leaves. Turn the taro leave seam down to the bottom, if the coconut milk leaks, not to worry about it.

 Wrap the fish package with banana leave (as if you are wrapping a burrito) then roll the package so that the seam is on the bottom of the pan

 Tightly cover the baking pan with foil. 

Baked for 1.5 hrs.

To serve: Place a whole package on a shallow serving platter. Cut the banana leaf open in the center; 

tear back the leaf to revile the vegetable and the fish. 

This is a dish great to serve family style with rice on the side. The fish is so tender; you don’t need a knife to cut it. Make sure you serve the fish with some of the vegetable and top with a couple spoonful of the sauce.
Serve 6.

Enjoy!
Aloha

Some Huli huli for the BBQ opening season

Whenever I hear "Kūlia, HULI!" that usually came in the voice of my Kumu Hula (Hula teacher). I would usually be "brain-dead", stuck in a position and forgot to turn..

Huli means “turn” in Hawaiian. Huli huli chicken is one the most famous BBQ in Hawai'i. It is actually rotisserie chicken, Hawaiian style. Here is a good article that tells the story of Huli huli Chicken

It's Memorial day weekend, the official opening for Grilling season. I know everyone can use a simple marinade. Huli huli chicken came to mind. The base for huli huli chicken is the marinade. Here is my version. I usually make a small batch and use it with fish, especially salmon, pork, chicken or even firm tofu. 


With requests from a couple of friends, I am making this a simplified version by using some of the "jar" products.

Kūlia's huli huli marinade

• 2 tbsp BBQ sauce or ketchup
• 1 tsp sea salt
• ¼ cup brown sugar
• 2 tsp crushed garlic or 3 clove (minced)
• 2 tsp crushed ginger or 2 tsp fined grated.
• Juice of a small lemon or lime (about ¼” cup)
• 1 cup shoyu
• 2 tbsp dry sherry
• lots of pepper

Directions:
Combine BBQ sauce, salt, brown sugar, garlic, ginger and lemon juice. I use Hawaiian red salt with this. It gives the marinade a smoky earthy flavor.

Add shoyu.

Add A LOT of pepper (to taste) and sherry.

Mix well. Pour in a jar and store in the fridge, used within a week. Marinade the meat overnight, fish or tofu for a couple of hours.

I also make a variation by adding:

¼ cup Indonesian sweet soy sauce

2 tbsp Korean Gochujang (Hot pepper paste) for heat

2 tbsp toasted sesame oil

This is great with pork. 


Aloha!