Recipe courtesy of Mark Tsuchiyama
Print
Imu Pig
Total:
13 hr 30 min
Prep:
1 hr 30 min
Inactive:
6 hr
Cook:
6 hr
Yield:
50 servings
Level:
Advanced
Total:
13 hr 30 min
Prep:
1 hr 30 min
Inactive:
6 hr
Cook:
6 hr
Yield:
50 servings
Level:
Advanced

Ingredients

  • 1 (150-pound) whole pig
  • 3 banana stumps, 4 feet long, shredded into 1/2-inch pieces
  • 75 Ti-leaves, with stalks
Fire:
  • 100 pounds keawe or mesquite wood
  • 50 round river stones, with holes 

Directions

Special equipment: 1 piece meshed wire, 6 feet by 4 feet 20 burlap bags, soaked in water 3 pieces heavy duty canvas, 12 feet by 10 feet

Dig a hole in the ground about 8-feet by 8-feet by 4-feet deep. Arrange wood in a pyramid fashion then placing round river stones on top of wood. Light wood and heat stones for about 6 hours or until wood starts to turn into bright red coals.

Place pig on its back and place a few hot stones in cavity. Wrap with meshed wire.

Arrange remaining stones over wood so it becomes level. Take out any wood that has not burned into coals. Place shredded banana stumps evenly on top of stones next arrange 1/2 of amount of Ti leaf stalks evenly on shredded banana stumps. Place wrapped pig in meshed wire on top of Ti leaf stalks add remaining Ti leaf stalks on top of pig. Next place soaked burlap bags on Ti leaf stalks. Then place heavy duty canvas on top of wet burlap bags. Place 6 inches of sand on top of that. Cook for 6 hours,

Uncover imu and shred pig.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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