If there’s one thing I love about Polynesian culture, it’s the food! From fish and pig to taro rolls and coconut cake, there’s something tasty for everyone. One of the best locations to taste authentic luau dishes is at the Polynesian Cultural Center in Laie, Hawaii.
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Kalua Pua'a (Pig)
A luau isn't a luau without this delicious meal! Some of my favorite meat has come straight from kalua pua'a prepared like this! The photo below shows how they cook and serve it at the Ali'i Luau at the Polynesian Cultural Center.
Photo by Scot Proctor
Kalua pua'a, or roast pork, as it is prepared in the Hawaiian imu, or underground steam oven. Kalua pork is usually seasoned with sea salt and sometimes green onions and is a staple at all luaus.
- Pork butt (3 lbs.)
- 3 tablespoons Hawaiian (or sea) salt
- 1.2 gallons of water
- Ti leaves, enough to cover pork
Defrost pork butts and preheat oven to 350° F. Rinse pork with cold water and place in medium roasting pan. Rub salt on center and add water. Cover pork with ti leaves and cover roasting pan with aluminum foil. Bake at 350 degrees for 2 to 3 hours, or until meat is soft. Remove foil and ti leaves, debone and shred pork; add more Hawaiian salt if needed for taste.