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LOCATION: Recipes >> Hawaiian >> Whole Roast Pig 08

Print this Recipe    Whole Roast Pig 08

Dig oblong hole 4 1/2' long by 3' wide and 2 1/2' deep. Make it
larger if pig is larger size. Lay kindling in bottom. Put long
stick upright in center of imu. Lay firewood around it using 3-4
bags of wood. Cover wood with imu (round, porous) stones, about
40-50, more if necessary. Make a lighter by wrapping rag around
end of long stick. Dip in kerosene. Light. Remove center pole
and light kindling through the hole. Burn till wood becomes glowing
coals and stones are very hot.

Slit between shoulders and ribs to backbone and up to head, being
careful not to cut through the skin. Rub 1 handful Hawaiian (coarse)
salt in slits. Rob 4 handfuls salt inside pig. Put hot stones in
slits and opu (abdomen), as many as they will hold. Tie the 4 legs
together. Line 4' by 4' piece of chicken wire with ti leaves.
Place pig on it. Then cover hot stones in imu (pit) with 4 banana
trunks that have been cut 2' long and crushed with blunt side of
an axe. Lay netting containing pig on banana stalks. Cover with
2 dozen banana leaves or 6-8 dozen ti leaves.

Completely cover this with 1 dozen burlap bags. Cover bags with
sand. Allow pig to cook 2 1/2 to 3 hours according to size. Remove
sand, bags, leaves, and stones inside pig. Put pig in large
container. Cut in generous servings. Serve at once.


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