Kalua Pig in the Oven

No lu'au is complete without kalua pig.The authentic way to cook it is in an imo (underground oven) but you can use a boneless bone-in-pork butt with enough fat to the moisture. There are several recipes available on the internet or in the Taro Mana cookbook

Conch Shell

The conch shell is like a trumpet, used to call your li'au guests to the feast or to announce the arrival of certain people. Check the internet listings offered like ebay. Great for calling the kids in for lunch too.

Hawaiian Music

You will look really cool if you can get a Hawaiian drum (called a pahui). Visit your music store and get a couple Hawaiian CD's.

Tiki Torches

Try Home Depot, or Bed, Bath and Beyond. Tiki torches are made out of bamboo or wicker. Adds a nice touch.

Lauhala Mats

For an authentic luau, eliminate the traditional tables and chairs, and roll out a few lauhala mats on the ground instead.

 

Your Menu
_______________________________

For an authentic but very basic
lu'au, your menu will include at
least the following:
_______________________________

Kaula Pig

Rice

Roasted Sweet Potatoes

Lomi Lomi Salmon

Macaroni-Potato Salad

Teriyaki Chicken

Chard or Spinach

Sweet Potato Bread

Salad

Haupia (Dessert)

Sweet Potato Pie

Mai Tai's or Piña Coladas

 

Kaula Pig

Ingredients:

5 to 6 lb boneless pork butt roast
2-1/2 tbs sea salt
3 banana leaves
6 cups water
1/2 tsp liqued smoke

Prep and cooking:

Preheat oven to 350ºF. Using a small sharp knife, cut 1/4 deep slits 1 inch apart all over the pork roast. Rub 2 tbs sea salt all over roast. Unfold 1 banana leaf on work surface and place the pork roast on top of the banana leaf. Fold the leaf around the roast, enclosing completely. Repeat wrapping the pork roast in remaining banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.

Roast pork roast in oven (350º) until tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 tsp salt to boil in small saucepan. Add liques smoke; pour over pork and stir to blend. let stand 10 minutes or so to allow liqued to flavor pork. Serve.

Haupia (Dessert)

Ingredients:

4 cups coconut milk*
2-1/2 cups water
1-1/4 cups sugar
1 cup cornstarch

Instructions:

Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickend and shiny. If the haupia is grainy, you need to keep cooking because the fat in the coconut milk has not melted yet.

*Canned coconut milk can work.