Sam Choy
For Chef Sam Choy, the biggest culinary accomplishment
is creating a dish and watching people enjoy it. His
creations are known for being fresh, simple and tasty,
with great presentations.“Most important,” he notes,
“theyshouldbememorable”. Stateside, thisfestivepork
roast goes well with cold fish dishes, sweet potato
salad, fruit salad and coconut pudding.
No-Imu Kalua Pig
Kalua pig, a Polynesian favorite, is traditionally
cooked in an imu, an earth oven or large hole in
the ground filled with heated rocks and wood.
No-imu means you can cook it in an oven, not
the traditional way. Ti leaves are popular with
Hawaiian cooks because they are sturdy enough to
steam food in and give a subtle flavor. Substitute
banana leaf, oiled parchment paper or aluminum
foil if you cannot get ti leaves where you live. In
the United States, special-order ti leaves through
any florist, or look for banana leaves in Asian
or Latin food shops, fresh, dried or frozen in
one-pound packages.
4 pounds pork butt
Hawaiian salt or other
coarse salt
3 tablespoons liquid smoke,
plus a few more drops
1. Preheat oven to 350°F. Score pork on all sides
with 1/4-inch-deep slits about 1 inch apart; rub
with salt, then 3 tablespoons liquid smoke and
garlic. Wrap pork completely in ti leaves, tie with
string and wrap in foil.
2. Place meat in a shallow roasting pan with
2 cups of water and roast for 4 hours.
3. Dissolve 1 tablespoon Hawaiian salt in 2 cups
boiling water and add a few drops of liquid
smoke. Shred the cooked pork and let stand in
this solution for a few minutes before serving.
Makes 12 servings.
2 garlic cloves, minced
6 large ti leaves,
ribs removed
