Kalua Pork
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- Опубликовано: 24 июл 2024
- Kalua Pork is traditionally prepared in an imu (Hawaiian underground oven), but Chef Keoni Chang shares this alternative way to get very similar results in the convenience of your home oven. The result is a tender, juicy Kalua Pork that can be used in a variety of recipes, like our Kalua Pig Nachos: www.foodland.com/recipe/kalua-...
Mahalo for checking out this video and we hope you enjoy this ono Kalua Pork!
Get this recipe here: www.foodland.com/recipe/kalua.... You can also cook this in a slow cooker.
More video recipes are available at www.foodland.com/recipes. 
Хобби
Darn, I already had the hole dug...
AWESOME, your instructions is winner, winner, kalua pork dinner. Turned out just like you said, so ono. Mahalo
I 💗💗💗💗💗💗💗💗 kalua pork and I'm hawain.My mama and me runs the hawaiin booth were we cook hawaiin food at the maui county fair.☺
Even though they kinda act goofy in the video, this is the best and most simple recipe I have made for Kahlua pork. I am currently cooking this in my oven as I write this.
How much liquid smoke did you put?
The problem I have is I start eating the pork as I'm shredding it.
Kodachrome40 I have the same problem.
Quality control!
That was an excellent video. Great job!
Visit our blog at Foodland.com and search for salt. Chef Keoni has a great blog about the differences in salts and which ones to use for different applications. Thanks for checking out our video!
@NSarge87 Traditionally used by the Hawaiians to preserve/cook their foods (i.e. Kalua Pork & lomi lomi salmon), Hawaiian Sea salt was and is currently made by naturally evaporating sea water with the sun. You'll find that it is a medium grain size and comes in a variety of colors, from white, to red clay (also called Alaea Salt), to even shades of grey (blush) or black (lava).
When we make this we let it sit overnight, then the next day wipe most of the salt off the pork with a damp paper towel before we bake it, otherwise it can be too salty. Also, we mix the salt with the liquid smoke before we cover the pork with it. Another thing that makes it yummy is adding a clove or two of pressed garlic to the hawaiian salt/liquid smoke mixture. I grow banana trees in my cabin in Alaska so I wrap the pork in that before putting it in an oven bag to bake at 225 degrees.
Dang why did you even watch the recipe? Lol sounds good tho
@@ThinnkTwicce Always open to a new way. It might be a better way. :)
I love kalua pork...but best thing is when you said DON'T FORGET TO PRAY.. that is good my friend ..
He sounds so annoyed especially when she asks him questions LOL idk maybe it’s just me
Made the recipe tonight, and it came out perfectly with the Ti leaves!
Aloha 😊🤙🏼👏🏼
Use bone in and cook till the bone “falls out” (pull out by hand) tender. Do mine same way (don’t have leaves in Texas), always comes out great. Aloha ❤️🤙🏼🤠
Should have at least banana leaves at some asian market
making this right now
This is a good recipe: just salt, a little bit of smoke, low and slow. I like that you score it to get the salt and smoke in, and reserving the juices to control the salt and moisture is very important! Also, your conservative use of liquid smoke is key. I’ve had oven kalua pork with so much liquid smoke it tasted almost like a hot dog-I’m talking you, mainland L & L!
Please add a video on how to make Hamburger Steak with a brown gravy. It's a basic.
Thank you so much for sharing this recipe! My family was dying for some local food & this came out so good😋😋😋 Take care & stay safe 🙏🏽😷
I love Kalua Pork....I now make mine in the crock pot and I found some kosher salt. I leave it in the crock pot for 6 to 7 hours on low. It came out really good. I'm gong to try your shoyu chicken next. Thank you for sharing
How much liquid smoke do you put ? Thanks
May land people don't even know how this this taste braddah this is good
Kailua pork plate is 15.00 today- so today I Am making my own! Prices are crazy!
Is it a good idea to cook it in a slow cooker? Does it have to be seared first before cooking it in a slow cooker?
Pig & poi, the best (miss that so much), can (& do) make the pig, but no poi in Texas ☹️. Still Mahalo, Aloha ❤️🤙🏼🤠
Chef Keoni, any leveled up kalua pig with cabbage? I use bok choy sometimes. Ever did it with both cabbage and bok choy?
Learning this to I can cook for my hunnie!! :) thanks! Aloha!
Hey it’s you again 🤣..
Makes her do the work and then takes the first bite. LOL
Great job though team, thank you 🐷
I love Kailua Pig!
So if you used Hawaiian sea salt (which I guess is smokey flavored) would you not use the liquid smoke?
Only if you get smoke flavored sea salt.
9 years later, hopefully this gets a response, what would be the difference if you had wrapped it in banana or ti leaves? How would it have come out different?
Each type of leaf imparts their own flavoring to the pork, but in an imu for whole pig both are used to keep the heat in the pit. The river rock is heated by burning keawi wood or chunks of charcoal until glowing and inserted into cavity of pig. Many wrap the pig in chicken wire lay it in the pit then cover with the leaves. Then a layer of wet burlap, then a canvas then dirt or sand. During cooking watch for steam leaks and cover the dirt. Uncover 8 hours later.
That Hawaiian dress that she is wearing is really pretty. Do you mind sharing where she got the dress form. That's what I have been looking for.
What is Hawaiian Salt? How is it different from say sea salt?
Very coarse and made from sea water which is put in wooden barrels and the water evaporates slowly leaving chunks of salt. Alaea salt is mixed with red volcanic clay.
mine came out perfect at 12 hours
"What is liquid smoke?" Haha is she serious?
I felt a lot of humility from her which I love :)
Yeah, cause liquid smoke is for crackheads sry
how much salt do you use?
+Eddie Moy enough to party. theres no measurement just cover it in sea salt. the kind they're using is expensive and almost impossible to find mainland
A rough rule of thumb is 1 teaspoon per pound. I'd say that's about three pounds so 1 tablespoon ish :)
I've died and gone to hell. Aloha. No negativity. Just aloha.
Thanks for your video and for non accomplished cooks perhaps giving the exact weight of your pork roast and exact measurements of everything else added in your recipe would be most helpful.
You can also just buy Hawaiian salt which is smoked. That really adds a deeper more natural smokiness to the pork , rather than using imitation liquid smoke which is full of chemicals.
Also you can use regular banana peels off of regular yellow bananas and encase the pork roast in them. Regular bananas are easier to find than tea or banana leaves.
Lastly a good hand held thermometer to read exact cooked temperatures does help when baking and roasting in the oven.
I use a thermo pen and I just poke that into the meat or whatever I am cooking, and see the final temperature which registers. For thoroughly cooked pork that would be 160 degrees when fully cooked and safe to eat, in case a novice cook does not know.
so awkward chemistry
. . .
Please go wash your hands and throw that salt away,
OMG... I've never seen a more awkward and unloving couple in the kitchen... like are y'all estranged brother and sister?
Jeeez this is painful
This guy is full of himself 👎🚽🤡