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!
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…
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!
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…