The feast











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Kalua Pig!

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We're cooking a whole pig for a party and wanted a way to share the process, so here it is! Looking around the internet, there are as many ways to cook a whole pig as there are people doing it. Ultimately, I wanted to stick as close as possible to the traditional Hawaiian techniques. Here's the pit, approximately 3' x 5' x 30" deep, a 1/4 cord of firewood and a pile of rocks. Stay tuned for more!
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Banana leaves are covering the rocks, we bought about 22 bags. Slits have been cut in the pig and stuffed with salt, the cavity was also coated with salt. As many rocks as I could fit in the cavity, then wrapped with chicken wire to hold it together when removing. More banana leaves over the top, then burlap that was soaked in water. A canvas tarp over the burlap. Over the canvas I put a layer of visqueen (plastic sheathing) then about 4 inches of dirt. There's a temperature probe in the ham and one in the shoulder so I can monitor the progress, you can see the two leads coming out of the hole.
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