They announced a luau themed pot luck at work, and, remembering my time in Hawaii, the luau pig seemed a good, low carb option. The other idea was spam cauliflower fried rice, and I didn’t think I could get, much less maintain, the proper wok hei to meet my standards, so it had to be the pork.
Dry brine with APL’s Four Seasons. Four days, a week, I dunno. I don’t carry a stopwatch.
The flavor of kalua pork is from kiawe wood, which is related to mesquite. So, a tube of BBQrs Delight Mesquite Flavor Wood on the grill next to the pork. The rest of the flavor comes from banana leaves. So, given that pellets are not that strong for flavor, I went unwrapped until the stall, then wrapped with banana leaves. Total Grilla time was 11 hours. From the Grilla, straight to a pleated vacuum seal, a shock, and the fridge. That was Saturday.
Today, brought to work, Sous Vide to heat up, arrange the plating with fresh banana leaves. Then the cooked banana leaves. Then pull the bone, then pull the pork.
It was a huge hit.
Dry brine with APL’s Four Seasons. Four days, a week, I dunno. I don’t carry a stopwatch.
The flavor of kalua pork is from kiawe wood, which is related to mesquite. So, a tube of BBQrs Delight Mesquite Flavor Wood on the grill next to the pork. The rest of the flavor comes from banana leaves. So, given that pellets are not that strong for flavor, I went unwrapped until the stall, then wrapped with banana leaves. Total Grilla time was 11 hours. From the Grilla, straight to a pleated vacuum seal, a shock, and the fridge. That was Saturday.
Today, brought to work, Sous Vide to heat up, arrange the plating with fresh banana leaves. Then the cooked banana leaves. Then pull the bone, then pull the pork.
It was a huge hit.
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