Time: 4 hours.
Complexity: easily
Servings: 6 - 8

Kalua pork - detailed cooking recipe.

Ingredients:

• 1.8 - 2.3 kg of pork tenderloin from the lower part of the shoulder blade
• 2.5 tbsp. salt
• 2 tablespoons liquid smoke
• 1 banana leaf (can be replaced with 4-5 whole unpeeled bananas)
• 4-6 cordyline leaves (can be replaced with aluminum foil)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, liquid smoke, bananas

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Preparation:

Step 1
• Preheat oven to 160-180°C.
  
  Trim excess fat from the meat. Make several shallow, long cuts along the length of the piece or prick it with a fork. (This will allow the salt and liquid smoke to penetrate the meat.) Rub the pork with salt and liquid smoke.
  
  Wrap the meat in a banana leaf, or if you don't have one, place whole bananas on top.
Step 2
• Trim the tendons from the cordyline leaves and wrap them around the meat over a banana leaf. If you don't have leaves, use aluminum foil instead. (Cordyline leaves are available from local florists.) Tie tightly with string.
  
  Bake for approximately 45 minutes per 500g (12 oz). When the meat is done, remove the cordyline leaves, banana leaf (or bananas), and shred the meat.

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