master-cooks | What Makes Hawaii's Kalua Pork Unique?

Kalua pork is a traditional Hawaiian dish that stands out due to its unique preparation method and cultural significance. At the heart of this delicacy is the use of an underground oven known as an "imu." The cooking process begins by digging a pit in the ground, which is then lined with hot stones. Banana leaves are placed over the stones to create a steamy environment, which helps in infusing the pork with a distinct smoky flavor. The whole pig, often seasoned with Hawaiian sea salt, is then wrapped in additional banana leaves and sometimes ti leaves to retain moisture and prevent it from drying out. Once wrapped, the pig is placed in the imu, covered with earth, and slow-cooked for several hours, sometimes even overnight. This method of cooking imparts a tender texture and deep flavor that distinguishes kalua pork from other roasted pork dishes. Integral to Hawaiian culture, kalua pork is often featured at traditional feasts and celebrations known as luau. Its preparation not only reflects the culinary heritage of the islands but also embodies the spirit of communal gatherings and sharing. The combination of cultural tradition, unique cooking technique, and the rich, smoky taste makes Hawaii's kalua pork distinctive and cherished.

How is kalua pork prepared?

Similar to Spam musubi and the Hawaiian-style puka dog, kalua pork is a beloved Hawaiian dish that has its roots in indigenous culinary practices. The traditional imu method involves creating an earthen pit filled with wood from koa or kiawe trees, which is set ablaze and covered with lava rocks that retain heat for several hours. A pig, seasoned with Hawaiian salt or red salt, is placed atop the hot rocks along with vegetables or fruits like taro or breadfruit. To trap the steam, banana leaves and other materials are laid over the pig, and the entire pit is then covered with dirt, allowing the pig to cook for a period ranging from six to 24 hours. The entire process can span up to three days.

Once cooked, the pig is unearthed, revealing tender, smoky, juicy pork that is shredded for serving. The distinctive flavor of kalua pork comes from the smoke of the native trees and the steam generated by the banana leaves. It is typically served with cabbage, Hawaiian macaroni salad, and rice.

If you wish to savor kalua pork outside of Hawaii, the preparation is much simpler. All you need is a pork butt roast, water, Hawaiian or red salt, and a tablespoon of liquid smoke. No need to dig a large hole in your yard! You can replicate the imu effect using a slow cooker or conventional oven, as chef, restaurateur, and television host Sam Choy suggests on Facebook (his method incorporates banana leaves and takes just five hours). And there you have it—a quick and easy luau experience!

What Makes Hawaii's Kalua Pork Unique?

How is kalua pork prepared?

Recommended

Next up