Pig roasting is a Hawaiian tradition that has gained disciples all over. Although there are many ways to build a pit for a pig roast, such as a large cinder block structure, the custom began with pits dug in the ground and burying the pig with hot embers to cook slowly for many hours. The secret to a properly roasted pig is in the preparation of the pit and not rushing the cooking process. Does this Spark an idea?
Instructions
1. Measure an area at least 6 inches wider than the pig on both sides and 6 inches longer on both ends of the pig. Use a shovel to clear out the soil in the area until the hole is at least a foot deeper than the size of the pig.
2. Place wood and kindling throughout the bottom of the pit and spread rocks throughout the area until the floor of the pit is covered. Light a fire and let it burn for three to four hours, feeding it fresh wood regularly to keep it burning. After three to four hours, let the fire burn down to embers. Place a large piece of welded wire or other heavy fencing in the pit to help you lift the pig out once it is cooked.
3. Place three or four rocks from the center of the fire into the pig to help encourage even cooking. Wrap the pig with banana leaves. Place the pig on top of the rocks and coals in the pit. Spread a layer of banana leaves over the pig and arrange six to eight hot rocks on top of the leaves. Cover the pig and rocks with wet burlap sacks to help keep a moist cooking environment.
4. Fill the pit with the soil you removed to insulate the pig and the coals. Wait eight to 10 hours before digging the pig out of the cooking pit.
Tags: three four, area until, banana leaves, fire burn, four hours