Probably my favorite dish on the new menu at Oru – Kalua style pork bellyFeb 10, 2012Blog Article Fraser Valley pork belly confit – pineapple and maple mustard glazed- lotus root “poi”, oven-dried pineapple, fried sage, crispy puffed pork cracklings… i’m eating this a lot these days 😉 Tags: chef darren brown, darren brown, fairmont, lotus root, maple, oru, pacific rim, pork, pork belly 2 Comments さ でんし on February 10, 2012 at 9:51 am Curious. Do you actually have an imu (underground oven) installed to prepare this Kalua-style? This really piques my interest because of the exotic cooking method! Reply Darren Brown, Fairmont Pacific Rim on February 10, 2012 at 10:32 am unfortunately, no, no underground oven- I’m using the term “kalua” rather loosely here, but the belly does get a significant slow-cook process; we brine it 12-14 hours with maple, mustard seed and pineapple, then it gets another 4-6 hours of low temperature confit, after which it gets a quick half hour cold smoke. just my emulation of a traditional dish i’m fond of… we also do a non-traditional “poi” with it, using a lotus root rather than taro, because i find it naturally sweeter and less starchy. you should come by and try it out, let me know what you think… Reply Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.