Tag Archives: Kalua Pig

It’s Aloha Friday Once Again!

This calls for some Hawaiian Food from Young’s Fish Market in Kalihi Hawaii.

Starting from the top/center of the tray, Opihi.

To the right of that is the Combination Plate: Laulau, Kalua Pig, Lomi Salmon, one BIG scoop Rice and Okinawan Sweet Potato.

Then you’ve got a bowl of Squid Luau, MMM!

To round it all out, the Kalua Pig Plate with Poi and Lomi Salmon.

DH and I shared this tray of ono~liciousness between us and inhaled every bit of it!

Not shown was a piece of Kulolo and Haupia for dessert.

Now, if we only had a Beer to wash this all down with, that my friends would make it perfect!

ALOHA!  Enjoy your weekend!

Lomi Lomi Salmon, It’s Time For Another Luau

If you’ve read my bio, you’ll already know that I’m from Hawaii, but I bet you didn’t know that I am of Hawaiian decent.  Now with this said, let’s talk about a dish that you’ll find at most Luaus in Hawaii, Lomi Lomi Salmon, we just call it Lomi Salmon …  MMM!

Taro Brand Lomi Salmon sold at Costco in Hawaii

[Photo credit : Taro Brand Lomi Salmon at Costco]

Back home, I could buy this in a plastic tub in the cold case at any local supermarket.  I never NEEDED to know how to make this scrumptious party staple, but I do now.  So, I searched the internet and found Capt. Mike’s recipe on Fish Maui’s website.

Hmmm, Salt Salmon, the first ingredient.  Now where on Earth am I going to find that here in the middle of the desert I ask you?

WELL!  Capt. Mike includes the recipe or I suppose it’s more of a technique to make Salt Salmon.  One of the things about that plastic tub of ‘Lomi’ in the market was, there wasn’t enough fish in it for our liking.  By figuring out how to make my own, it’s got LOADS of Salmon!

So I had some frozen Salmon from Costco; I defrosted an eight ounce fillet, covered it in Hawaiian Sea Salt in a glass bowl, covered that with plastic wrap and stashed it in the cold box for 3 days.  What a huge difference in the texture of the fish’s flesh, very firm.  Follow the rest of the instructions from Capt. Mike, but here’s where I make my own twist.

Bowl-full-of-tomatoes on my kitchen counter

Isn’t that gorgeous?

I had a bowl full of Heirloom, San Marzano and Roma tomatoes sitting in a bowl on the kitchen counter.  Why not.  Most Lomi Salmon dishes that you see are made with just red tomatoes, I kind of liked the different colors of the Heirlooms.

diced Heirloom Tomatoes

I diced up a mix of the tomatoes…

small dice Salt Salmon









Diced the Salt Salmon pretty small …

all of the ingredients for Lomi Salmon

Thinly sliced some Green Onions and finely diced a bit of Sweet White Onion, like a Maui or Vidalia.

I really couldn’t say how much of the tomatoes or onions that I used, I just added what looked about right in the bowl, remembering that we wanted a good amount of fish.  This isn’t  a tomato and onion salad after all.

Give it all a stir, cover with plastic wrap and chill for at least 4 hours or even overnight to let all the flavors meld together.

Plated Lomi Salmon with Kalua Pig and Cabbage with steamed White Rice

Serve icy cold (add ice cubes if needed) with a big scoop of Kalua Pig and Cabbage, along with steamed white rice.(see the link on how to make the Kalua Pig). 

You don’t have to add the cabbage, but I try to sneak in as many veggies as I can get away with.

This was just enough Lomi Salmon for the two of us, but we REALLY like it, so I piled it on!  For regular diners, I’d say that this would serve 4 easily.

Now that’s a Luau, BABY!


Oven Roasted Pork Packages

A few days ago we talked about Kalua-style oven roasted pork. I made up 7 pounds of pork butt or shoulder; the house smelled just glorious! I figure, ya’ know, if you’re going to heat up that hot box in the Summer ya’ might as well make it worth the effort.

The brand of prepared Kalua Pig that I WAS  buying (our Asian Market USE TO  bring it in from Hawaii) is sold in a 12 ounce plastic tub, about the same as a quart sized deli-container. Seeing as I am frugal shall we say, I have a large selection of variously sized disposable bowls. I weighed out each portion to the 12 ounces that we are accustom to and froze the bundles of goodness overnight in the deep freeze that’s out in the garage. In the morning, I pulled down my vacuum-sealer and went to work.

Kalua Pig Packages

I wound up getting 6 equal portions for later consumption, minus of course the mandatory tasting of the finished product by the grand poobah (aka DH) and well to be truthful, I had a few bits too. The cook needs to make sure that the food that comes out of their kitchen is edible, right? Or as my mother use to say, “I want to make sure I’m going to poison anyone”.



It’s A Luau!

The Mother of all invention is need!

Having moved away from Hawaii to the Desert South West, Hawaiian Food is not plentiful.  When we first started coming here many years ago, there wasn’t much of anything, period.  Then we moved here permanently.  We found a couple of restaurants that served, kinda-sorta’ Hawaii style food, but, MEH…  Next, we found a market that carried some of the ingredients to make the dishes from back home.

A little less than two years ago, an Asian Super Market from the Phoenix area opened in Tucson.  That may not sound fantastic, but they carry many items that I had been looking for.  I keep a list of different staples that we get each time that I make the trek in to Tucson.

Not long ago, my dear husband and I happened to be in the neighborhood and decided to stop in to get a few of our staple Hawaii grocery items. But, alas, they had very few.  So, I set out on my culinary quest to make on my own.

The featured dish at any style Luau is the Kalua (kă-loo-ă) Pig.

In Kaneohe, where I’m from, our neighbor two doors down had an Imu (e-moo) or underground pit oven, permanently dug into their back yard, no really! Drove us all wild! The smells coming from their house about four to five times a year were phenomenal. The family was nice enough to let a few of us Kalua our Thanksgiving and Christmas Turkeys and Hams. Oh my gosh, my drooling right now.

I should probably describe Kalua Pig or what some folks here on the “mainland” call Kalua Pork.  Think of an uber moist, tender, juicy, smoky pulled Pork. YUM!  I had tried the oven-method once before when we still lived in Kaneohe and could easily find all of the ingredients. Here in the Desert South West, it’s been a struggle. So maybe, I should give you a basic recipe at this point so you have a point of reference.

Pork Butt

Sea Salt

Liquid Smoke

Ti Leaves (the all green ones only), enough to wrap the meat up like a burrito *

For each pound of Pork use: ½ Tablespoon of salt; ¾ Tablespoon Liquid smoke

Pre-heat the oven to 500⁰

Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Salt.

Wrap the meat in your leaves and then in heavy duty foil

Place in a baking pan/dish; into the oven for 30 minutes, reduce the heat to 325⁰

Bake for an additional 3 ½ hours

Allow to cool, unwrap and discard the foil and leaves (save any juices)

Shred the meat how you like, either by hand or using two forks

*You can substitute with Banana, Taro, or Spinach leaves, but it’ll taste a bit different

I found Banana leaves here in the Desert.