Polynesian Cultural Center Luau: How to Cook a Pig in an Imu

►More about how to cook a pig in an imu:

When I was in Hawaii, my wife and I were invited to go to the Polynesian Cultural Center to attend the center and to learn about how to cook a pig in an imu - a traditional style of underground oven cooking used in many parts of Polynesia. The Polynesian Cultural Center is an cultural park located on the north shore of the island of Oahu, Hawaii, that shows and preserves the cultures of the major island of Polynesia. They represent Hawaii, Fiji, Samoa, Tonga, Tahiti, and New Zealand.

For each of the island nations, they’ve set up a traditional style village and displays about lifestyle, tradition, and food, of each island. When you enter the center, you can walk around to the different villages, and then go to see a series of different shows and cultural performances at each of the island villages. But along with touring the center and learning more about the islands of Polynesia, another draw to the Polynesian Cultural Center is the luau, which is a big Hawaiian feast. What I was most interested in learning about was the imu, a traditional Hawaiians style underground hot rock oven used to cook. In Hawaii it’s called an imu, but they have very similar forms of cooking throughout Polynesia that have a different name, but almost the same style of cooking.

In order to cook using a Hawaiian imu, they first started with a pile of river rocks. The rocks were sitting on a bed of hard ironwood. The wood was burned, and the rocks sitting on top, were heated in the hot flaming wood for about 2 - 3 hours. During this time, we walked around the Polynesian Cultural Center and just enjoyed the beautiful nature and manicured gardens. After the rocks for the imu were heated, they removed all the burning wood - the wood was used only to heat the rocks - and spread out the rocks. David, who was teaching me about how to set up an imu, explained that the one we were using was sort of a Samoan style, because it was mostly above ground, as opposed to being dug into the ground too deep.

After the hot rocks were spread out, they then added a layer of banana stalk to the top of the hot rocks, then on went an entire pig - it was a small pig, but a tasty pig. I could immediately hear the hiss of the meat sizzling on the hot rocks. After the pig, then on went about 20 layers of banana leaves, which were stacked on top of the pig in an effort to keep all the steam and smoke in and cook the pig. An imu is a slow method of cooking, and so after the imu was prepared, it took about 5 hours to cook, and during that time again, we walked around the center and enjoyed the cultural displays and performances. In the late afternoon, when it was time for the official Polynesian Cultural Center luau, we had access to the stage and were there to see them take the pig out of the imu. The pig cooked in an underground Hawaiian oven, after being cooked, is called kalua pig and is one of the most famous Hawaiian food.

The rest of the food at the Polynesian Cultural Center was alright, but nothing compared to the pig cooked in the imu. I was lucky enough to get the pig cheek, which was incredibly flavorful, juicy and fatty. The other parts of the meat were fall apart tender and had a wonderful smoky flavor.

*During the making of this video, I received the food and entrance to the Polynesian Cultural Center for free, but I did not get paid to make this video or write this blog posts. The video and all thoughts are my own.

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Music in this video courtesy of Audio Network

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Samoan Umu || Polynesian Cultural Center

We'll be showing you some of the hands-on cultural discoveries you can make here at the #PolynesianCulturalCenter. We're starting off in the islands of Samoa, where they take living off the land to a whole new level! Both ingredients and utensils are made or found in the village. Cook alongside the villagers and enjoy a little taste of the islands.

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TRYING LUAU ROASTED PIG | HAWAIAN FEAST

LUAU is a traditional Hawaiian party or feast that is usually accompanied by entertainment. It is a feast of Hawaiian food, usually held outdoors and usually accompanied by Hawaiian entertainment. a cooked dish of taro leaves, usually prepared with coconut cream and octopus or chicken. It may feature food such as poi, kālua puaʻa (kālua pig), poke, salmon, ʻopihi, and haupia, beer, and entertainment such as traditional Hawaiian music and hula.

Luau, in Hawaiian, is actually the name of the taro leaf, which when young and small is cooked like spinach. The traditional luau was eaten on the floor over lauhala (leaves of the Hala tree were weaved together) mats.

Traditionally, a fire using 'Iliahi (sandalwood) is built in a dirt pit called the imu. The pit is usually about 6 feet (1.8 m) long, 4 feet (1.2 m) wide and 3 ft (90 cm) deep. Rocks are then placed in the pit to retain cooking heat long after the flames have burned down. Once the rocks have become extremely hot, the hole is lined with traditional vegetation, such as banana leaves. The meat to be cooked is salted, stuffed with more hot rocks, then wrapped with ti and banana leaves. To maintain even heating and to retain the meat's natural moisture, the meat is covered with wet burlap, then with a layer of sand or soil. The meat is then left to cook in the pit for six to seven hours, absorbing smoke and steam from the koa wood and banana leaves. When the meat is fully cooked, it is removed from the imu and shredded. This is done to allow the melted fat to mix with the meat to help maintain its uniform consistency and flavor.

kALUA PORK, pig is the main tourist attraction at many luaus, though it is sometimes made using a gas or electric stove with artificial mesquite or kiawe wood liquid smoke. Other tourist businesses substitute the use of rocks and leaves or use an imu pao, an above-ground variation of the imu. The term Kalua pork has been used by famous Hawaiian cook Sam Choy to describe pork shoulder butt which is rubbed with sea salt, wrapped in ti leaves, and slowly cooked in oven using liquid mesquite smoke rather than an imu.

Immerse yourself in the rich heritage of the South Pacific with a visit to the Polynesian Cultural Center in Oahu. Join in activities such as ukulele lessons and canoe rides and learn traditional customs from villagers spanning Samoa, Fiji, Tahiti, Tonga, Hawaii and more. Upgrade to include a luau dinner, hotel transportation and premium seating to a thrilling Polynesian show. Highlights Visit eight villages showcasing Polynesian culture Canoe ride, tattoos, spear throwing, ukulele lessons and fishing Spectacular Polynesian evening dinner show 'Ha: Breath of Life' Optional transportation from Waikiki hotels Additional upgrade options

Video credit:
Fullscreen, Inc. Channel: Devin Supertramp

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Imu Demonstration | Pahoa, Hawai'i

The Hawaii Sheep & Goat Association partnered with the Men of PA'A and the Culinary Edge TV to demonstrate how to build an imu to cook local lamb, potatoes, kalo (taro) and more.

I'opa Maunakea, Executive Director for the Men of PA'A was the Kahu imu or imu leader. The video was filmed on location in Pahoa, Hawai'i over the course of three days. The video brings up many issues including utilizing local food and cooking techniques, connection to Hawaiian cultural heritage, connection to the land (A'ina) and food sovereignty.

The video was made possible through a grant from the Hawai'i Department of Agriculture.

Relevant Links:
Hawaii Sheep & Goat Association:
Men of PA’A:
The Culinary Edge TV:

How To Make Coconut Milk: Part 1 of 3

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9 Polynesian Foods to Try at the Polynesian Cultural Center

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When I was in Hawaii, on the same day as learning how to cook a pig in an imu, kind of a cross between and Hawaiian and Samoan version, I also had a chance to walk around the Polynesian Cultural Center and eat some of the main snacks they offered in what they call the Taste of Polynesia. The Polynesian Cultural Center is a center that aims to preserve the cultures of the main islands of Polynesia. The center is set up in villages, where there are traditional homes, and a series of performances from the country represented. To make things more well rounded, the Taste of Polynesia is basically a series of small snack bars that open and each serve a different set of Polynesian food snacks.

We started in the village of Samoa with sausage and gravy over rice, a dish I never would have thought is so popular in Samoa. But due to the British influence I believe, it’s quite a popular dish. The sausage was simmered in gravy, and paired with rice. The sausage was actually quite good, a little plain, but very good. Also in the Samoa village, we tried a panipopo, basically a bun that was slightly sweetened, and covered in a thick coconut cream sauce. I’m not a big desserts eater, but this was alright. The bun was nice and fluffy like a roll, and then the sauce was thick and creamy. Lastly in the village of Samoa at the Polynesian Cultural Center we tried the half-Moon pineapple pie, basically a pastry filled with pineapple insides.

Moving on, we continued our Polynesian food tour in Tonga with a dessert snack called ‘Otai. ‘Otai was more of a beverage with fruit. This one was too sweet for me, but it was good if you enjoy sweets and need something cool on a hot day walking around. Next up from native Hawaii, they served a dish called koelepalau, purple sweet potato coconut pudding. This one was probably my wife’s favorite. It tasted like sweet potatoes, mashed, and mixed with rich coconut cream. It wasn’t too rich or sweet, but had a nice fragrance, and it was quite good. Although this is a Hawaiian dessert, it’s not too easy to find in Hawaii.

Of all the desserts we ate at the Polynesian Cultural Center, my favorite was the po’e, from Tahiti, a banana cake topped with coconut cream. The bananas were a little overripe (on purpose), almost to the point where they were slightly candied and just before that fermentation taste. Then they were covered in coconut cream that wasn’t sweetened at all. They informed us that there was not sugar in the recipe, just really sweet bananas and coconut milk. It was pretty good, and naturally sweet, and a good contrast of flavors.

Over in Fiji I was ready to eat the Fijian chicken curry. I didn’t know Fiji had such a big Indian influence, and so I was happy to finally see a dish that had some good flavor to it. The spices in the curry were mild, yet well balanced, and the Fijian curry was my favorite dish of the tour. After the curry, I tried a meat pie from Aotearoa (New Zealand). I don’t have too much experience in the meat pie department, but this one was pretty good, filled with meat and cheese. Finally, the last thing I ate at the Polynesian Cultural Center was an egg, bacon & cheese quiche, also from Aotearoa (New Zealand).

Read the full blog post:

NOTE: I was invited to come to the Polynesian Cultural Center when I was in Hawaii, so I didn’t pay for the food or the entrance ticket. But I’m not affiliated with the center, and all thoughts and opinions in this video are my own.

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Music in this video is from Audio Network

Filmed and created by Mark Wiens and Ying Wiens: & &

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An imu is a Hawaii oven in the ground which is often used to cook a whole kalua pig in a luau. A luau is a Hawaiian party/feast where great food and entertainment are served. These are the raw footage I took in a luau.

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The official uncovering of the kalua pig during a luau dinner at the Polynesian Cultural Center on Oahu. The pig was cooked underground and served to the many guests of the dinner, myself included. :-)

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In this video, I am focusing only HOW THE LOCAL HAWAIIAN PEOPLE ROAST A PIG.

So during our Maui Vacation one of the event that we did attend was Luau at OLD LAHAINA LUAU. Now, this was not the first time I went to some luau event. The first one was in OAHU in French Polynesian Cultural Center. The Old Lahaina Luau in Maui it was a 3 hours events that includes dinner time. The People that serve the table was fantastic....Great food.

If you like this video, Please dont forget to give this video a big thumbs up and subscribe if you havent already and I will see in my next video. Chakka!

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IMU PIT REVEAL - POLYNESIAN CULTURAL CENTER ALI'I LŪ'AU BUFFET (Laie, Hawaii) #hawaii #luau #buffet

Taste, sight and sound unite to bring you the ultimate lūʻau experience. Dine in our authentic “all you can eat” Polynesian buffet while enjoying an island extravaganza of song, dance and celebration from across the Pacific.

The Kalua Pork, stone-fired and slow roasted. The delicate flavors of the Poi. Sweet pineapple accenting the meal both with its refreshing flavor and colorful displays. These are things you would think make the best luau in Oahu. You’d only be partially correct. While the Polynesian Cultural Center takes great pride in making our Luau the most delicious, we also embrace the Hawaiian culture to make it the most authentic.

Kalua Pig Hawaiian Luau

Kālua pig is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua (to cook in an underground oven in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts.

The word lūʻau is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours.

Enjoy the sights and sounds of this festive Hawaiian feast on the main island of Hawaii. Wish you could enjoy the Kālua Pig. It was delicious.

Unearthing the Kalua Pig at Old Lahaina Luau

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After several hours in an imu (underground oven) the pig is uncovered and ready for shredding and serving .. this is the kalua pig you'll find at a luau. This was at the Kilohana Plantation luau on Kauai - and it was awesome!