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Doing Lua for next MIZZOU game.
All help appreciated.
Before I start, "I hope you ment LUAU,.....LUA is a term we use to go to the bathroom!!!
Aloha,
Don't do the whole bannana thing, thats useless, we use a "IMU" (e-moo), a underground oven like, hot lava rocks, then covered w. the bannana leaves, tarped, then covered w/ dirt... the leaves are to keep the steam and moisture in the pit, not much for flavor...IMO.
Do do this, its not Que, but really good
Oven Kalua Pig
5 pounds pork butt, scored, DON'T trim off fat
2-3 tablespoon liquid smoke flavoring mixed with about a 1 1/2 cup of water
4-6 tablespoons Hawaiian sea salt or coarse salt, don't use iodized salt.
Sprinkle salt on pork, very liberal (sp?) make sure it gets in the scored meat,
Pour liquid smoke mixture over pork, you should have at least 1/2 in. water in bottom of pan.
Seal Tight w/ tin foil
Cook at 500* for 1 hour!! Turn off, DON"T open oven door for another 3 hours or so...(You can't over cook this) Turn oven on to 350, until pan starts to simmer, turn off, hour or so... Pork should be tender and shred easy, easier that pulled pork. Dump out excess liquid, but keep to season pork, if needed
You can turn this in to OVEN Lau Lau, by,
Doing all the same as above, but, layer in liquid smoke mixture a couple bunches of fresh, spinach leaves, (We use Taro leaves,) cut up pork butt, layer w/ spinach and repeat, as needed,
for both these recipes, just make sure liquid dosen't dry up.
It does sound bland, but hey, the old time Hawaiians didn't have much spices and stuff.
You could do a Teriyaki grilled pork:
The local way is very simple...
I mix sugar and brown sugar)
2 cup soy sauce 1 1/2 cup sugar, (I mix sugar and brown sugar
at least 3/4 cup water, go by taste, depends on soy sauce if its strong or not.
3 tsp peeled and chopped ginger root, again to taste,
3 cloves garlic chopped.
Marinate over night.
You can add Pineapple juice in place of water. or a mixture of both...
Hope this helps
