Kalua Cabbage & Lomi Salmon

Guess what this hawaii girl is making kalua pig and lomi salmon right in my own Seattle kitchen. Most of you all know that kalua pig is traditionally done with a whole pig cooked in an underground oven (imu). Traditionally in Hawaii, kalua pig is served and is the main highlight of a luau. Locals and tourists alike, if you have never been to a luau I highly recommend that you do so. It is a great and wonderful experience like no other.
My recipe to follow will show you how it is possible to have the same great tasting kalua pig right in your own home.
Now, we can not have a kalua pig recipe that does not be accompanied by lomi salmon. Who can eat kalua without THAT? So, I will then give you a simple recipe on how lomi can be made as well.
These recipes are really not hard work at all but you will need some time because you will need to have the oven on for at least 5 hours. I suggest for the busy working people to maybe start it in the early afternoon, be done by bedtime and come home to enjoy it after work.

Kalua Pig

4-6 lbs. pork butt (bone in is okay)

2 ½-3 tablespoons of hawaiian salt

*I used half Nori’s salt and half alaea
(**I can not live with out these salts...I use the Nori's for everything....only available in hilo)

2 tbsp. Wright’s liquid smoke

Banana leaves (in Seattle found fresh at HMART in Federal way)

Foil

Big roasting pan

4 cups waters

Kitchen twine/string



• Make several long cuts along the roast (fat side up)

• Rub the whole pork butt with Hawaiian salt and liquid smoke

• Wrap the pork in banana leaves, securing with string

• Place in roasting pan, pour in 4 cups of water

• Cover tightly with foil

• Roast in 350 oven for 5 hours

• Make sure it’s fork tender by just sticking in the fork

• Unwrap, discard the banana leaves, shred with 2 forks in juices of bottom of pan

** I taste it at this point to make sure it’s tasty, if not add a little more salt or liquid smoke if needed. Cover back up with foil and cook another ½ hour.



READY TO DIG IN! ENJOY!


Leftovers KALUA PIG & CABBAGE

• In a wok saute heat 1 tablespoon oil  
• add 2 cups leftover kalua
• chop up a whole head of cabbage
• stir fry until desired softness
• add pepper and little soy sauce

LOMI SALMON

8 oz. salted salmon, shredded or chopped in small little cubes
**If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.
 
1 stalk green onions, chopped fine
1 medium maui onion or sweet onion, chopped
6-8 roma tomatoes, cubed
a sprinkle of hawaiian salt
 
 
Mix ingredients together and add 4-6 cubed ice and chill until ready to "KAU KAU" (EAT)!