Imu Pig Food
IMU PIG
Steps:
- Dig a hole in the ground about 8-feet by 8-feet by 4-feet deep. Arrange wood in a pyramid fashion then placing round river stones on top of wood. Light wood and heat stones for about 6 hours or until wood starts to turn into bright red coals.
- Place pig on its back and place a few hot stones in cavity. Wrap with meshed wire.
- Arrange remaining stones over wood so it becomes level. Take out any wood that has not burned into coals. Place shredded banana stumps evenly on top of stones next arrange 1/2 of amount of Ti leaf stalks evenly on shredded banana stumps. Place wrapped pig in meshed wire on top of Ti leaf stalks add remaining Ti leaf stalks on top of pig. Next place soaked burlap bags on Ti leaf stalks. Then place heavy duty canvas on top of wet burlap bags. Place 6 inches of sand on top of that. Cook for 6 hours,
- Uncover imu and shred pig.
NO-IMU KALUA PIG
Steps:
- Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string and wrap in foil.
- Place meat in a shallow roasting pan with 2 cups water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
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- Study Up. Cooking a pig in the ground is more than just a novel way of cooking food — it’s a cultural experience, and one that you’ll best appreciate if you familiarize yourself with its methodology.
- Gather Your Supplies. You’re going to need an array of materials. I’ll list them and then go into a greater detail for a few of them below: A location near a hose.
- Dig the Imu. You’re going to dig a significant hole and make a huge fire in it, so think about safety first. Choose a location with water access nearby in case the fire gets out of hand, and don’t dig in your yard without calling your local utility to identify gas and water lines first.
- Make the Fire. A 100-pound pig needs to cook for 6-10 hours (let’s say eight), so you’ll need to put it in the ground long before meal time. For a 6pm dinner, you’re putting it in around 10am.
- Prep the Pig. Use the hour while the rocks are heating to prep your pig. It helps to have a table set up to work on the pig, and you can use this table to serve it when it’s ready.
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