Kalua Pork is the king of Hawaiian Cuisine. It’s the foundation of other dishes like Loco moco, and any plate lunch. Traditionally the pork would be whole and chopped up, wrapped in banana leaves, and then buried with hot lava rocks. Overnight, it would slow roast and steam, resulting in a melt apart tender meat. This recipe simulated the traditional process with liquid smoke, and a dutch oven in a low temp stove. The result is a close substitute that can be done anywhere. anytime of the year, and without the inconvenience of digging a hole in your yard with a huge all day bonfire.
Why it works:
Simply, it’s pork with three flavors: minerally salt, earthy steam, and sweet smoke.
Salt: Pink Hawiian salt, or Alaea Salt, is an unrefined salt that has a large pebble like crystal, and a minerally taste. The taste and color come from the addition of Alaea, which is volcanic clay that contains 80 different minerals and is rich in iron oxide, which produces a red/ pink color. True Alaea salt is difficult to find and expensive, but the California made version is most commonly used. Amazon
Steam: Banana leaves are used to encase and provide moisture for steaming the pork. Banana Leaves are tougher compared to spinach like Lu’au (used in other Hawaiian dishes). It imparts a green tea-like earthy flavor and allows the meat to steam as in a pressure cooker.
Smoke: Since you aren’t making a wood fire in your oven, using liquid smoke is your best bet to achieve the same flavor profile. Hawaiian cuisine traditionally uses three woods for smoking: Kiawe (like mesquite, most popular), Guava, and Lychee. Kiawe liquid smoke is available on-line, but mesquite liquid smoke is similar and easy to find in most grocery stores.
Yield: 6 portions
Time:
References:
Pairing:
Pineapple Fried Rice, Coconut rice, Mac Salad, Poy, Loco Moco and Hawaiian Suns!
Equipment:
Dutch Oven
Cotton Trussing
Aluminum Foil
Ingredients:
2 tablespoons coconut oil
3 2 foot long banana leaves
½ bone in skin on pork shoulder
Pink Hawaiian salt
Kiawe liquid smoke (Mesquite is an adequate substitute)
Instructions:
Heat the dutch oven on high with coconut oil. Set the oven for 300 degrees.
Place bone in pork shoulder on cutting board, and deeply score each side with a 1” diamond pattern.
Rub in 10 dashes of liquid smoke and Hawaiian salt into the scores of the meat
Sear pork on each side,
Layout banana leaves in a 120 degree pattern. Having a 3 foot piece of truss running underneath.
Turn off heat for the dutch oven, and place pork in the middle of the banana leaves. Fold leaves up over pork as tightly as possible.
Pull the truss up over the banana leaves, make a 90 degree twist, and run diagonally. Secure knot so that the banana leaf is held securely.
Place the wrapped shoulder back in the dutch oven, place the lid back on, and put into the oven at 300 F degree oven for 6-8 hours.
Remove Pork from the oven and cut an x on the top of the banana leaves, exposing the meat. Pull leaves back, tucking into the side of the pot. Remove bone, and shred pork with two forks.
Date: 12/23/23
Photo:
Tasting Journal:
ng Notes: Big Hit! Wrapped Extra thicken with defrosted banana leaves. Try to use Fresh if available. The frozen have a weird slimy texture. Serve in Dutch oven as seen below with separated banana leaves and pork in the middle.
Comments