Polynesian Cultural Center Luau: How to Cook a Pig in an Imu

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Rating: 4.0; Vote: 1

More about how to cook a pig in an imu: When I was in Hawaii, my wife and I were invited to go to the Polynesian Cultural Center to attend the center and to learn about how to cook a pig in an imu - a traditional style of underground oven cooking used in many parts of Polynesia. The Polynesian Cultural Center is an cultural park located on the north shore of the island of Oahu, Hawaii, that shows and preserves the cultures of the major island of Polynesia. They represent Hawaii, Fiji, Samoa, Tonga, Tahiti, and New Zealand. For each of the island nations, theyve set up a traditional style village and displays about lifestyle, tradition, and food, of each island. When you enter the center, you can walk around to the different villages, and then go to see a series of different shows and cultural performances at each of the island villages. But along with touring the center and learning more about the islands of Polynesia, another draw to the Polynesian Cultural Center is the luau, which is a big Hawaiian feast. What I was most interested in learning about was the imu, a traditional Hawaiians style underground hot rock oven used to cook. In Hawaii its called an imu, but they have very similar forms of cooking throughout Polynesia that have a different name, but almost the same style of cooking. In order to cook using a Hawaiian imu, they first started with a pile of river rocks. The rocks were sitting on a bed of hard ironwood. The wood was burned, and the rocks sitting on top, were heated in the hot flaming wood for about 2 - 3 hours. During this time, we walked around the Polynesian Cultural Center and just enjoyed the beautiful nature and manicured gardens. After the rocks for the imu were heated, they removed all the burning wood - the wood was used only to heat the rocks - and spread out the rocks. David, who was teaching me about how to set up an imu, explained that the one we were using was sort of a Samoan style, because it was mostly above ground, as opposed to being dug into the ground too deep. After the hot rocks were spread out, they then added a layer of banana stalk to the top of the hot rocks, then on went an entire pig - it was a small pig, but a tasty pig. I could immediately hear the hiss of the meat sizzling on the hot rocks. After the pig, then on went about 20 layers of banana leaves, which were stacked on top of the pig in an effort to keep all the steam and smoke in and cook the pig. An imu is a slow method of cooking, and so after the imu was prepared, it took about 5 hours to cook, and during that time again, we walked around the center and enjoyed the cultural displays and performances. In the late afternoon, when it was time for the official Polynesian Cultural Center luau, we had access to the stage and were there to see them take the pig out of the imu. The pig cooked in an underground Hawaiian oven, after being cooked, is called kalua pig and is one of the most famous Hawaiian food. The rest of the food at the Polynesian Cultural Center was alright, but nothing compared to the pig cooked in the imu. I was lucky enough to get the pig cheek, which was incredibly flavorful, juicy and fatty. The other parts of the meat were fall apart tender and had a wonderful smoky flavor. During the making of this video, I received the food and entrance to the Polynesian Cultural Center for free, but I did not get paid to make this video or write this blog posts. The video and all thoughts are my own. Polynesian Cultural Center
Date: 2019-08-19

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Comments and reviews: 10

Ricky Leliefeld
I like watching how it's traditionally done, I do mine similarly. I have my shoulders, loins, and hams boned rolled and tied. I send the bacons to be cured and smoked. I season the pork with dry onion soup mix, onions, garlic and fresh pineapple. We wrap the rests in untaxed butcher paper to keep it clean then layers of wet newspapers. We lay the rsts tightly together on a rack it is on 4 chains. We start the fire the previous day then on the day we are going to BBQ we start by filling the fire pit w/dry apple wood, big chunks, stumps and suchand we burn apple wood until we have 18-20 inches of good coals. Our pit starts out 5deep x 3 1/2 wide by 6 ft long before putting the pork in we throw apples onions and fill the pit with green and wet apple wood, we let it begin to catch then set the grill w/meat on top we place I 1 inch thick piece of plywood to cover, ,the grill chains are on long pipes that reach out beyond the pit sides. So then put down the plywood sealing down the edges wit dirt making sure no smoke or steam is escaping. At one end I make about a 1 inch hole. Be careful, the steam coming out can cook the meat off fingers. If at any time in the next ten hours I notice no smoke or steam, I can put a small hole in the far end and that will get the fire going again, when it does seal it back up. When the time comes have a couple guys scrape the dirt off take away the plywood. 4 guys grab the pipes and the the grill over and place it on a picnic table. Either cover the hole or cordon it off for safety. Chickens can be wrapped and included.
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KEAHI THE FIERY ONE
Since i cannot dig a pit in my backyard, use your crockpot guys, oh its almost the same Liguid smoke, Himalayan Salt if no Hawaiian Salt, poke hole in your pork roast and on low 8 hrs- check, take out if you like shred it put chopped cabbage on the bottom add no water for another 3 hrs with pork on top and you ready- sides can be poi, rice lomi, oh i'm hungry now
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Mountain Flower
Mark, I enjoy watching you eat and traveling all over the world. It's beautiful to see take your family with you. Your wife got it made, not having to cook for you. There one thing I must mention, you must describe how the food taste and not just say, Yummy or wow that's good. Give us descriptions on the flavors or textures of it. Thank you.
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Patrick H
Awesome. Would love to have you come to New Zealand and try our traditional Maori Hangi cooked underground pure earthy smoked meat and veges served with fry bread. Kina and all SEAFOOD served on the side Only the Maori will present you our delicacy range of foods that Aotearoa has within our wonderful land. Kia ora mark.
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Chocobo0Scribe
I remember going to a luau on Maui with my parents. When they took the pig out of imu I ended up being an impromptu photographer because everyone was handing me their cameras and smartphone to take pictures of the pig as they were all letting me the super short teenager squeeze to the front
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Ann Louise Marchlensky
After viewing the cooking of the Kalua pig being cooked in the imu I have enjoyed seeing the video and I generally don't care for any types of pork but feel like I have eaten it through the person I was watching. I live in Mount Forest, Ontario and my first name is Ann.
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Bernard Krisifoe
Wow. BARAPEN In West Papua Province (The last province of Indonesia) we Call your IMU is BARAPEN that is my Papuan traditional food. We eat all the foods such as sweet potatos, casavas, bananas and pig included any kinds of foods We cook them all by Hot Stones.
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M. Draven
fascinating culture. I was lucky enough to see and experience this in person. The only other time that I have ever had really good pork was Louisiana's cochon de Lait Festival. Pretty sure this is umu since its above ground, but I could be wrong.
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Barristan Selmy
That's a good way, with the hot rock on the ribs, oh that pig will be gelatinous and delicious. Oh that beautiful tasty pig, all the skin left on so as to keep all the moist juices of the pig inside, tender delicious beast get inside me.
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Etuale Malelega
This not how we cook a pig. First of all it is not imu, it's called umu. This must how hawaiian cook their pig. True samoan style is we don't cut the pig open. We stuff the pig with mango leaves and stuff few hot rocks inside.
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