Friday, February 1, 2013

Kalua pork

Had some left over pork butt from the Dinuguan recipe so a little Kalua was in order. Kalua is a style of cooking not a flavoring as in Kahlua (the liqeur). In Hawaii the pig cooked in an Imu, here on the mainland we do it in the oven and the following is one way to this. This can also be bone in a crockpot or dutch oven. Very simple, all you need is pork butt or shoulder, garlic, Hawaiian salt and liquid smoke. Banana leaves are optional but adds a slight sweetness to the meat.

Rub butt with garlic, salt and place on banana leaf on top of large sheet of foil. Drizzle liquid smoke and wrap tight with foil. 2 pieces are needed. There are no amounts, everything is done to taste, so experiment. I didn't measure but a good starting point is a tbsp of each ingredient for this 2lb butt.

Bake at 300 deg for 4 hours (large portions of meat will take longer). Then expose the succulent meat and enjoy!

Eat over rice, with cabbage or baby bok choy as I did

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