Implements needed are:
1.) one to one and half pipe – six feet in length.
2.) One Qt. Lighting fluid (charcoal).
3.) A sharp knife.
4.) Water soaked 12 burlap sacks
5.) Seasoning - rock salt.
6.) Receiving trays for the roasted pig.
7.) 12 Inches by 12 Inches canvas sheet.
8.) Forks and Skewers for the roast pig.
9.) 50-75 banana leaves.
10.) 25 feet burlap cut 2 feet X 4 feet.
Process:
The Hawaiian version of pig roast also known as Kalua Pig is one where a large pit, lined with fresh moist banana leaves is dug into the ground. Heated lava rocks warmed upon an open flame is positioned in the pit. A pig which has been properly seasoned is then put inside the pit. Imu is the traditional Hawaiian process. The word ((Pronounced eemoo) refers to an underground oven which was conceived by olden Hawaiians by using dug up ground. In order to build it, one would need fire which require about one eighth firewood (Hard wood). The trick lies in the rocks, which should ideally be volcanic and 8 – 10 Inches in diameter. These should be porous such that they can hold the heat for extended periods. Texans swear by river rocks as well. However, one should be careful of rocks exploding in the first two hours and thus one would be well advised to make the area of the Imu 7inches by 5 inches. The hole should at least be dug till 2 and half to 3 feet. The pipe should be placed in the center of the pit and the firewood should then be built evenly around the pipe at 45 degrees.
The pig should be about 125 pounds to feed about 150 guests if there are other entrees such as chicken and fish.
Suckling pigs cost more as farms are reluctant in selling them. The pig should be scored with deep incisions especially the parts which are thick like hams. The chicken wire is used to wrap the pig and place it in the pit. One should be careful of over wrapping to avoid losing meat during unwrapping later on. A few people prefer making a basket out of the chicken wire to facilitate easy removal of the roast from the Imu. The entire contraption is then covered with a layer of banana leaves, husks and wet burlap which not only provide flavour but insulation as well. Eventually, the hole is covered with some canvas as well as the earth which had been dug up. Cooking time is about eight hours, not including two hours to pre heat the underground oven. The Imu is fired up by putting the 1 quart bottle of charcoal lighter fluid down the pipe and then removing it. A lit match is then put into the hole left behind by the pipe. The banana leaves (cut into quarters and then flattened by a sledgehammer) should be properly cleaned along with the burlap sacks. The two hours of pre heating will leave the rocks deeper in the imu.
The rocks should be evened out using a shovel to form the bed for the roasting. The chicken wired Poaa (pig) should then be cut up and generously seasoned. This should then be placed in the oven, which in thereafter is covered with tarp and dirt. The soil is then watered by a hose to ensure insulation and to check smoke escape. One should not put too much dirt in the centre as it becomes difficult to remove later. One may have to use more dirt to cover smoke which if not done may result in a fire in the Imu.
Once the roast is ready after eight hours one needs to be careful of keeping something to drain the excess grease as well as water for handling the warm rocks. Forks should then be used to shred the meat after completely uncovering the pig from the basket and serve hot after seasoning with Hawaiian rock salt.
The recipe is really nice. I like this.
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