Luau Recipes

Our recommended menu:

Kalua Pig
Poi
Sweet potatoes
Luau or laulau
Lomi salmon
Tropical fruit- pineapple,
mango and papaya
Haupia
Mai Tais to drink

The Recipes

Oven Kalua Pig & Sweet Potatoes

5 lb Pork butt
Bar-B-Q- Smoke Liquid
Sweet potatoes

Preheat your oven to 325°F. Score the fat of the port butt into 1 inch squares and rub with Hawaiian or plain salt. Sprinkle Bar-B-Q Smoke Liquid over all sides of the meat and into the fat. Wrap securely in tin foil and bake in oven for at least 4 hours. Shred the meat off the bones as they do for kalua pig.
Add sweet potatoes for the last 1 and 1/2 hours.

Chicken Luau

2 lbs Chicken thighs
2 packages thawed chopped spinach
1 can coconut milk
1 teaspoon sugar
Onion chips

Preheat oven to 375°F. Combine the ingredients in a baking dish, pouring the coconut milk over the top. Bake about 1 hour till the chicken is done. Thicken with a paste of cornstarch and water. Season with salt as needed.

Lomi Salmon

1 lb Salt salmon or canned red sockeye salmon
6 large ripe tomatoes
1/2 Maui onion (mild white onion)
Green onions for garnish

Skin salt salmon, cut into small chunks and soak in several changes of water so it's not too salty. Skin tomatoes and crush with fingers, add shredded salmon and diced Maui onion. Serve icy cold topped with a sprinkling of chopped green onions.

Laulau

1 lb oven-ready cured pork* or chicken thighs
1/2 lb butterfish or salt salmon
2 lb luau (Hawaiian taro) leaves
Hawaiian salt
8 large ti leaves

Wash luau and ti leaves, removing stems and fibrous veins. Cut port into 1-inch cubes. Lay 2 ti leaves in a cross. Put several taro leaves on top of ti leaves. Place 1/4 of the pork and butterfish in center and sprinkle with Hawaiian salt. Fold ti leaves up and tie ends together to form a secure "puolu" or package. Wrap this with tin foil. Steam over simmering water for at least 4 hours. To bake, place foil packages in a baking pan with 3 cups water, bake at 350°F for 3 hours. Makes 4 laulau.

The Mai Tai

1 ounce Light Rum
1 ounce Coruba or Red Heart Jamaican Rum
1/2 ounce French Orgeat
1/2 ounce Orange Curacao
1/4 ounce Rock Candy Syrup
Juice of one fresh lime
Orange juice

Fill a large 15 ounce glass with ingredients, then add crushed ice and splash of orange juice. Garnish with mint leaves, pineapple slice and for a real tropical look add an orchid and a miniature paper parasol!