Kalua Pork

Method

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1. Pierce the pork all over with a sharp knife, about 20 times, going in 3 cm.

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2. Rub the salt into every surface, working it into the cuts.

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3. Rub the liquid smoke all over the joint.

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4. If using banana leaves, pass them briefly over a flame or dip them in boiling water to make them pliable.

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5. Wrap the pork completely in the leaves, then wrap the parcel tightly in two layers of foil.

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6. Sit it in a deep roasting tin with the water in the bottom.

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7. Cook at 140C fan for 7 to 8 hours. There is nothing to check and nothing to do; do not open it.

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8. It is ready when a fork twists in the meat with no resistance and the bone pulls out clean.

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9. Rest the sealed parcel for 30 minutes.

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10. Open it over the tin so no juice is lost, shred the pork with two forks, and toss it through all the collected juices.

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11. Serve with rice and macaroni salad. Some cooks fold in shredded cabbage wilted in the hot juices.

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Chef’s Tips

• Salt, smoke, pork. Adding anything else makes it a different dish.
• Wrap tightly. All the moisture has to stay in the parcel.
• Toss the shredded meat through the juices, every drop of them.

Pairing Suggestions

• Steamed rice and macaroni salad
• Lomi lomi salmon
• A cold lager

Storage & Reheating

Refrigerate up to 4 days in its juices and freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.