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Hawaiian Luau: No-Imu Kalua PigFrom Chef and Author Emeril Lagasse and Sam Choy Friday, May 18, 2001 A Hawaiian luau wouldn't be a luau without the roasted pig! From Good Morning America's Emeril Lagasse and Hawaiian chef, Sam Choy, the traditional pig and everything to go with it.
1. Preheat oven to 350 degrees. 2. After scoring pork on all sides with quarter-inch deep slits, about an inch apart, rub with salt, then liquid smoke. 3. Wrap the pork completely in ti leaves, tie with string and wrap in foil. 4. Place meat in a shallow roasting pan with 2 cups of water and roast for four hours. 5. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. 6. Shred the cooked pork and let stand in this solution for a few minutes before serving. Recipe copyright Sam Choy ©1999; from Sam Choy's Kitchen cookbook.
More Recipes for a Hawaiian luau
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
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 HOW ABOUT SOME GREAT MAIN DISH RECIPES  Pork TenderloinSimple GoulashSpicy Seafood Sausage ChowderBeef BrisketLamb Sandwich on FocacciaFlaming FajitasSpareribsBraised VealLeg of LambLamb Skewers and Moroccan SaladSteak Roll with Saute'ed VegetablesBroiled Italian MeatballsPaella a l' AmericaineJoan Lunden's PaprikashJoel Siegel's BrisketBeef on "Weck" (Kummelweck)Braised Lamb with Roasted VegetablesGrilled Flank Steak with PineappleGrilled Chili-Rubbed Flank SteakPork Loin with Chunky ApplesauceChile with Melted CheeseRoast Loin of PorkCincinnati ChiliTexas ChiliBeef TenderloinMushroom Sausage Strudel |
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