Best 3 Sam Choys Oven Roasted Kalua Pig Recipes
Embark on a culinary journey to the heart of Hawaiian cuisine with Sam Choy's Oven-Roasted Kalua Pig, a tantalizing dish steeped in tradition and bursting with smoky, savory flavors. This delectable pork dish, prepared using a unique underground cooking method, is now conveniently adapted for your home oven, making it an accessible delicacy for food enthusiasts and Hawaiian cuisine lovers.
In this comprehensive article, we present not just one, but a collection of carefully curated recipes that capture the essence of Sam Choy's culinary genius. Savor the authentic flavors of the oven-roasted kalua pig, masterfully seasoned and slow-cooked to achieve tender, fall-off-the-bone perfection. Discover variations on this classic dish, including the delectable imu-style kalua pig, where the flavors of banana leaves and ti leaves infuse the succulent pork with an unforgettable aroma.
Unleash your inner chef with the foolproof luau kalua pig recipe, perfect for entertaining guests or celebrating special occasions. Indulge in the rich, smoky goodness of the kalua pig sliders, an irresistible combination of juicy pulled pork and fluffy Hawaiian rolls. Craving a lighter option? The kalua pig lettuce wraps offer a refreshing twist, balancing the bold flavors of the pork with crisp lettuce and tangy dressing.
As you explore these recipes, you'll not only tantalize your taste buds but also gain insights into the rich cultural heritage of Hawaii. Sam Choy, a renowned chef and culinary ambassador, shares his passion for Hawaiian cuisine, providing tips and techniques to elevate your home cooking.
Whether you're a seasoned cook or just starting your culinary adventures, this collection of Sam Choy's kalua pig recipes will guide you towards creating authentic Hawaiian dishes that will impress your family and friends. Get ready to embark on a delectable journey, one bite at a time!
KALUA PORK
Provided by Food Network
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons 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 of 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.
WHOLE KAHLUA PIG ROASTED IN A SAND ENCLOSED OVEN FOR A LUAU
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h30m
Yield 25 to 40 servings
Number Of Ingredients 15
Steps:
- Dig a pit in the sand 2 feet deep and 6 feet in diameter. Add the river rocks and cover with enough of the wood to get the fire underway to heat the rocks. (You will add the additional wood as needed.) Start the fire (to heat the rocks to 800 degrees F). Add the metal panels on top of the fire to contain heat without smothering the fire.
- Using assistance place the gutted pig in the supine position on the stretcher-like platform and wrap the affixed chicken wire around to mostly secure the pig, but leaving enough room to be able to put the heated lava rocks inside the body cavity.
- Place some banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning.
- Protecting your face, hands, and body with proper gear and using safe equipment, remove enough of the metal panels from the fire to retrieve the heated rocks with fire safe tongs. Someone will use heavy fire mitts to hold the rocks in a pair of tongs, while the other person uses the ti leaves "brush" to dust off the ash. The rocks with the ash removed are then placed one-by-one in the cavity of the pig so it will cook from the inside out with dry heat. Place some additional banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning. The carcass of the pig is then closed with chicken wire and additional metal wire as needed to secure the chicken wire. Remove the attachments that have been holding the chicken wire to the stretcher. Transfer the pig to sit atop the metal panels of the imu, and use the additional ti leaves like aluminum foil, placing them dull side up, shiny side down in a cross configuration to steam the exterior of the pig with the moisture from the ti leaves.
- When the pig is cooked through, approximately eight hours, use assistance to remove it from the fire, let rest for 30 minutes, then carve it down. The cheeks of the pig should be reserved for the most honored guest.
OVEN KALUA PORK
Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.
Provided by Ben S.
Categories Meat and Poultry Recipes Pork
Time 5h30m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
- Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.
Nutrition Facts : Calories 251.4 calories, Cholesterol 74.4 mg, Fat 18.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 1494.8 mg
Tips:
- Choose the right pork shoulder: Look for a pork shoulder that is at least 8 pounds, with a good layer of fat. This will ensure that the meat is tender and juicy after cooking.
- Score the pork shoulder: Scoring the pork shoulder helps the rub penetrate the meat and also helps the meat cook more evenly.
- Use a flavorful rub: The rub is what gives the kalua pig its delicious flavor. Be generous with the rub and make sure to coat the pork shoulder all over.
- Cook the pork shoulder low and slow: Kalua pig is traditionally cooked in an imu, or underground oven. However, you can also cook it in a Dutch oven or slow cooker. The key is to cook the pork shoulder low and slow so that it has time to become tender and juicy.
- Let the pork shoulder rest before serving: Once the pork shoulder is cooked, let it rest for at least 30 minutes before serving. This will allow the juices to redistribute throughout the meat and make it even more flavorful.
Conclusion:
Sam Choy's oven-roasted kalua pig is a delicious and flavorful dish that is perfect for a special occasion. The pork shoulder is cooked low and slow until it is fall-off-the-bone tender, and the rub gives it a delicious smoky flavor. This dish is sure to impress your guests.
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