Tuesday, November 9, 2010

The Hungry Dog meets the Kalua Pig


Ever since I made my Hawaiian plate lunch with macadamia nut chicken, I've been dreaming of other things that would be equally good sitting next to a couple of scoops of mac salad and sticky rice. There's always chicken adobo, similar to the simple soy sauce chicken I like to make, but what I decided on was the husband's favorite plate lunch: kalua pig.

Usually this involves a whole pig roasted in a pit for hours and hours. I have neither pit nor patience, so when I came across a simple, oven-based recipe that called for a mere four hours of roasting time, I knew my search was over.

It's so simple I'm not sure it really counts as cooking. There are three ingredients and only a handful of steps, which take a total of about five minutes. Then you stick the whole thing in the oven for four hours. Don't check it, don't turn it, don't baste it. Just roast it.

What you end up with is super tender, smoky pork that is easily shredded with a couple of forks. You can serve it plain, but me, I like it with cabbage, which is traditional. I happened to have a big head of Napa cabbage, which I cut up into chunks and cooked over low heat with garlic and ginger. I've seen other recipes where the pork ends up with a soy-based sauce, which you then cook the cabbage in. I like this idea, but I kept it old school. And it was downright delicious.


I'm completely in love with this recipe, and you will be too. Next up for the plate lunch: teriyaki ribs.

Kalua Pig
From Firehouse Food

1 boneless pork butt (about 4 lbs.)
2 T. liquid smoke
2 T. kosher salt

Adjust the oven rack to the center position and preheat the oven to 400.

Cut several slashes in the pork, about 1/2 inch deep and 1 1/2 inches long. Do not trim off the external fat. Brush the surface of the meat with the liquid smoke. Pat the salt evenly over the pork. Wrap the meat tightly in several layers of aluminum foil and put it in a heavy casserole dish or Dutch oven with a lid. Cover and bake for 4 hours.

Remove from the oven and carefully cut open the foil. The meat should be moist and falling apart. Allow it to cool slightly, then shred it with 2 forks.

Serves 6.

For the cabbage: Slice or chop coarsely a head of Napa or green cabbage. In a wok or wide frying pan, heat a few tablespoons of vegetable oil over medium heat. When hot, add two minced cloves of garlic and a few slices of ginger. Let sizzle briefly. Add the cabbage, sprinkle with salt, and toss to coat. Cook over medium-low until soft, about 20-30 minutes. Keep the heat low so cabbage gets soft, not crispy. Serve with pork.

30 comments:

  1. I also would luv a roasted pig... Since this is the next best thing, I will be giving it a try very soon! Enjoyed your blog!

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  2. I had pig once in Hawaii and loved it. If this recipe gives me the same flavor...I'm all for it! So simple too!

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  3. Looks fantastic...now you just need haupia or butter mochi for dessert and some music from Jake Shimabukuro. Would you like to do a mini-luau for us when we come home for Xmas?

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  4. You've reminded me that I still want to try your macaroni salad, too. Do you think I could MacGyver some liquid smoke from lapsang souchong tea?

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  5. UrmomCooks: Thanks, and thanks for visiting!

    Barbara: this is EXACTLY that flavor. Smoky and just the right amount of salt and fat :)

    MJ: Yes. Luau in the City, it can be our kickoff to the new year!

    camille: 1)I like how MacGyver is now a verb. 2) It certainly seems less creepy to use tea, although I have to say, the liquid smoke is a powerful (good) flavor--it's hard to imagine tea could really pack the same punch. But please give it a try and let me know if it works!

    tamilyn: Bet Dude would like it too.

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  6. This is how I make it too because I don't have a pit either. I like to use the Hawaiian sea salt instead of kosher salt just to make it seem authentic! Now all you need is some haupia and lomi lomi salmon and you can make yourself a Hawaiian plate!

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  7. Wow, that sounds absolutely awesome. I must admit this is the first time I've heard of liquid smoke. Will have to investigate asap - imagine the possibilities!

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  8. Ben: That's a great idea about the Hawaiian sea salt--I'm definitely going to try that next time.

    shaz: I'd heard of but never used liquid smoke before. It's a little weird but it does add a very distinct smoky flavor!

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  9. YUM. I thought I smelled something delicious wafting from across the Bay!

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  10. I love slow cooked pork dishes, especially the ones that fend for themselves. Dang, I had a bottle of liquid smoke that I never used and recently knocked down and broke... it made my laundry room smell very unusual for a while. Anyways, must get a new bottle cuz this recipe is calling my name. Did you post a mac salad recipe?

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  11. What I would give to have this for dinner tonight - yum!

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  12. birddog: Thanks--I actually thought of you with this recipe. See you Sunday!

    foodhoe: wow, liquid smoke in the laundry room, that's powerful stuff! It made our house smell smoky for a day or two.

    Pam: Thanks--and thanks for stopping by!

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  13. I don't remember if I put in The Book or not, but I use a recipe that you make in a crock pot, really E-Z! Let me know if you want it, will send. BTW, could you send me a link to the lighting device you use for your beeyouteeful pix? Can't find your post on that but remember it. Thx, cwt

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  14. YUM -- good on you for making exactly what you crave. And you can totally do this with turkey as well, if you want a guaranteed tender bird. I remember many Thanksgivings when I still lived in California, gathering w/ our family friends who were all from Hawaii. No mashed potatoes and green bean casserole, only smoky, tender shreds of kalua turkey, sushi, mac salad, boiled peanuts, fried won tons - the works. Ono kine Turkeyday!

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  15. cwt: I don't have a crock pot :( Here's the light I have: http://www.amazon.com/Lowel-Ego-Digital-Imaging-Light/dp/B0009K50RO/ref=sr_1_1?ie=UTF8&qid=1289606159&sr=8-1

    denise: kalua turkey sounds awesome! I probably won't do that this year but I definitely want to try it. Although, I do like the idea of thanksgiving mac salad...

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  16. Really, really good! Must try. I will resist liquid smoke for anything else, but here? A must.

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  17. I love this recipe because there are only a few ingredients and it lets the star (the piggy) really shine :D
    *kisses* HH

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  18. Wow. That is MEAT. As I'm not a big meat person, I'll pass but I know that the boys in my house would be all over this one.

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  19. pork porn. my stars, is there anything better?

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  20. cookiecrumb: Yes, liquid smoke seems a little creepy, but it is worth it for this.

    HH: yes, the little piggy is the centerpiece. Poor guy.

    agrigirl: Definitely not good for a non-meat person but yes, your boys might enjoy digging into this!

    grace: No.

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  21. Kalua pig is one of those dishes you just can't resist. I mean, how can one ever say "no'' to tender, fall-apart pork that's luscious and juicy as can be? :)

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  22. Hi HD! Made this in the slow-cooker yesterday since it was so warm inside the house already (84 degrees!). It was moist and delicious just as you promised. Last night it went over pho rice noodles. Later this week it'll get crispy brown when I fry the pork chunks in some of the lovely rendered pork fat (don't tell my mom!) and presto: Tacos de Carnitas! Thanks for the yummy recipe!

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  23. CJ: There is just no resisting this!

    tracey: That's awesome. I like the idea of it over rice noodles. And tacos. And, your secret is safe with me, assuming your mom doesn't read this :)

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  24. HD, you've done it again. This looks like the perfect thing for a lazy Saturday. I've bookmarked this. Thanks!

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  25. This would be a good way to have a little Hawaii at home (which is always a good thing). Now all I need is one of those shave ice grinders. I say we make a big old batch and have a big old kalua pig party!

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  26. That looks unbelievably good. I love Hawaiian-style barbecue, and that looks like a pretty good representation of the real thing!

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  27. Kate: thanks! I hope you try it!

    alittleyum: Love this idea. Christmas luau?

    Rich: It tasted pretty authentic to me--give it a go!

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  28. "I have neither pit nor patience..." I totally love that sentence. This pork dish is right up my alley, looks WAY too good not to make. Will most definitely have to roast this and have some friends over!!!

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  29. Connie: I hope you do try it--it's a winner!

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