It's pronounced, ah~LAH~eh salt. Yes, the banana leaves make the difference in the flavor. The wood is Kiawe, pronounced, kay~AH~vey and yes, mesquite will do just fine. That "Hawaiian rice" is an interesting invention. Hawaiians will eat sticky rice but typically, a Hawaiian meal would be served with poi or sweet potatoes. You might be interested in some authentic kalua pig recipes. Look up youtube videos by words: imu, kalua pig, Hokulea imu, etc. And we usually don't say kalua pork. It's kalua pig. As in, "Wow! My folks just invited us over for some pig." No one in Hawaii would mistake that for anything but kalua pig. LOL! Yours turned out really great! Nice share! Came across your channel quite by accident but I love your dedication to authenticity. Subbing!
Which is why I called it an "invention." Some people can never read between the lines. I'll be the first to tell you that adding pineapple to something doesn't make it Hawaiian. Being born and raised here and raising my family here as well. Dummy. Oh wait, I should have said, the idiot challenged.
Hey Jeff, that was a cool cook and presentation. Out of the box and on time. Not a lot of fat, not a lot of bark, just beautiful pork cooked in all those special flavors. You had us hooked to watch to the end. lol Nice job. Enjoyed
I prefer corn husks because that's what I grew up with in California, but here in Wisconsin, all of the restaurants use banana leaves, because that's what the restaurant owners grew up with! That said, I love 'em both.
I love Kalua pork. I looked everywhere for banana leaves. You're lucky your grocery store sold them. Yours looked delicious. That rice is a winner too. Thanks for sharing😃
We have banana leaves like for days. So i will try this for flavor but since im a bbq somker .. will let the meat smoke for 7 hours then smoke it with leaves another 5 ...thanks
Almost the same I do it. Always use Pink Hawaiian salt. Only difference .. when I wrap this up, I always use saran wrap first, put it in an aluminium drip pan . I want to save all the juices. Your towel soaked some and lost some juices when taking the foil away.
I spray a few sprays of water that has a little mesquite liquid smoke mixed in it over the banana leaves before wrapping in foil to ensure adequate steam. The smoking can dry them out quite a a bit
@@Armadillopepper thank you - I wanna so this for a little party. We'll make other sides, too, but I wonder if this will be enough for 5 or 10 people or if I'm totally off 😂
Smoke permeates the banana leaves, but I'd wanted more smoke and less banana leaf flavor then you could smoke uncovered as you suggested. By the time you wrap in foil, you are not looking for more smoke, but to protect the crust from getting darker and to retain moisture. Thanks!
I hear ya! I just bought some back from Hawaii. Also found a guy that will flat rate them to me. They do make a difference. Good recipe! Thanks for the video!!
Don't know where you got this but its NOT Kalua anything. You miss pronounce our alae salt and nobody eats that rice you made in Hawaii. Rice is not Hawaiian. Nobody eats banana leaf either. You disappoint in representing a culturally important dish to people in Hawaii.
Looks fantastic! My only suggestion would be to SAVE the juice from the pork and use it to cook some shredded cabbage for a fantastic side dish!😋
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It's pronounced, ah~LAH~eh salt. Yes, the banana leaves make the difference in the flavor. The wood is Kiawe, pronounced, kay~AH~vey and yes, mesquite will do just fine. That "Hawaiian rice" is an interesting invention. Hawaiians will eat sticky rice but typically, a Hawaiian meal would be served with poi or sweet potatoes. You might be interested in some authentic kalua pig recipes. Look up youtube videos by words: imu, kalua pig, Hokulea imu, etc. And we usually don't say kalua pork. It's kalua pig. As in, "Wow! My folks just invited us over for some pig." No one in Hawaii would mistake that for anything but kalua pig. LOL! Yours turned out really great! Nice share! Came across your channel quite by accident but I love your dedication to authenticity. Subbing!
Thanks for the background. Much appreciated!
I had a chance to check out your other videos. You are the man when it comes to smoking and bbq! A real fan here!
I think you mean "IGNORANT" invention. adding pineapple to something DOES NOT make it Hawaiian.
Which is why I called it an "invention." Some people can never read between the lines. I'll be the first to tell you that adding pineapple to something doesn't make it Hawaiian. Being born and raised here and raising my family here as well. Dummy. Oh wait, I should have said, the idiot challenged.
Jase Strictland Thanks Jase!
you are the only other person I've seen work with banana leaves. nice cook
Thanks Lyle. I want to do a fish in banana leaves next.
I tried this this past weekend on our Traeger. Turned out amazing! The wife is already asking when I'm going to make it again!
Those Traegers are nice. Glad to hear ya'll liked it.
Hi did you add coupla shakes of liquid smoke?? Hawaiian style with Hawaiian Sea Salt
Don't like liquid smoke and no need to add that when cooking over lump charcoal.
Much Aloha n Mahalo for sharing, i
Thanks for the feedback!
Hey Jeff, that was a cool cook and presentation. Out of the box and on time. Not a lot of fat, not a lot of bark, just beautiful pork cooked in all those special flavors. You had us hooked to watch to the end. lol Nice job. Enjoyed
I enjoyed this...not as smokey as traditionally smoked pork butt. Had lots of pulled pork to eat...
We love to shred the fat cap into the pig before eating it. Authentic kaua pig will have copious amounts of skin and fat in it.
could you smoke it for 2 hours then wrap with banana leaves to get more smoke flavor
@samjohnston61 You could do that. If you try it, let me know.
Yum! Anything made with banana leaves is amazing. Tamales made with banana leaves are so much better than those made with corn husks!
Great idea on the tamales!
Chill lol
I prefer corn husks because that's what I grew up with in California, but here in Wisconsin, all of the restaurants use banana leaves, because that's what the restaurant owners grew up with! That said, I love 'em both.
I love Kalua pork. I looked everywhere for banana leaves. You're lucky your grocery store sold them. Yours looked delicious. That rice is a winner too. Thanks for sharing😃
It took me forever to find them.....and finally, in the Wal Mart frozen veggie section.
In stock at my nearest Walmart, too! Goya Select brand. I'm gonna try this recipe.
@@TheDudeAbides-247 Hope it turns out nice for ya.
Very cool Jeff thanks for sharing this it sure looks good. Nice knife for carry
I got a good deal on these knives, so bought one for my son, daughter and myself for every day carry.
Subbing. For this video alone! Nice.
That looks good Jeff... when you unwrapped the foil, the pork wrapped in banana leaves was just full of juicy, fatty pork goodness! Nice cook!
This was my first time and as you said, it was really juicy.
wow cool. very helpful.
Thanks for watching and the feedback.
Great video, im gonna try to make it this weekend in a electric smoker. Thanks
We love our Masterbuilt electric.
Thats a nice recipe Thank you
+Lola K Thanks for the feedback Lola.
Neva wen had that rice befoa, I like try!
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Yum. Great job
Thanks.We had a lot of pulled pork to eat.
Man oh man I would love this!
+Booger500us Thanks Diane. It was juicy.
Another great one!
This one is easy once you get your hands on the alea salt and banana leaves.
I'll definitely try it if I can find the Alea salt & banana leaves..
+Ken Hearrean I ordered the salt from Amazon and got the banana leaves in the frozen veggies section at WalMart
I'm sure the shredded pork was fantastic, but I believe I'd be tempted to have to add some barbecue sauce to it!
Alae salt. ALAE. Some people call it alaea. But most people in Hawaii call it ah~LAH~eh.
We have banana leaves like for days. So i will try this for flavor but since im a bbq somker .. will let the meat smoke for 7 hours then smoke it with leaves another 5 ...thanks
Sounds awesome. Let me know how you like it.
ALEA. Prounounced: AH-LAY-YAH
Thanks
Right on Right on.......
Thanks for watching Wynndaddy! Have a great weekend.
Almost the same I do it. Always use Pink Hawaiian salt. Only difference .. when I wrap this up, I always use saran wrap first, put it in an aluminium drip pan . I want to save all the juices. Your towel soaked some and lost some juices when taking the foil away.
Thanks for the suggestion. That would help.
I spray a few sprays of water that has a little mesquite liquid smoke mixed in it over the banana leaves before wrapping in foil to ensure adequate steam. The smoking can dry them out quite a a bit
Thanks for the tip
How many servings is this?
A bunch. Depends on the size of roast you pick up. We had tons of leftovers.
@@Armadillopepper thank you - I wanna so this for a little party. We'll make other sides, too, but I wonder if this will be enough for 5 or 10 people or if I'm totally off 😂
Definitely more than 5. Now if you have 10 people that eat like my 6'3" 235lb son, it might be a close call
Haha thank you!
The Hawaiian name for Mesquite is " Keawe" (Pronounced: Kay-Ah-Vee).... Aloooha !!!
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I’ve lived in Hawaii all my life, never heard of Hawaiian rice.
Its like Hawaiian pizza. That also doesn’t exist in Hawaii
Just back from Hawaii, I’ve made Kalua Pork before, but not like this. I will be doing it soon !
Thank you. I can use a little Hawaii time right now. Hope you had fun.
ArmadilloPepper.com it was wonderful. Just got out in time, Hurricane Lane is in bound unfortunately:(
Making it right now...0100hrs
Let me know how it turns out for you.
@@Armadillopepper Came out awesome. Thanks for your video, helped a lot.
@@Armadillopepper what banana leaves can you not eat ?
I think I would smoke it unwrapped for a few hours then wrap it in banana leaves. Smoke wont penetrate the aluminum foil.
Smoke permeates the banana leaves, but I'd wanted more smoke and less banana leaf flavor then you could smoke uncovered as you suggested. By the time you wrap in foil, you are not looking for more smoke, but to protect the crust from getting darker and to retain moisture. Thanks!
We Hawaiians use Hawaiian salt,
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We use half coconut water when we cook our rice for Kalua pig. Using all coconut water makes it too sweet.
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Need Ti Leaves too.
Yea, those are hard to get where I'm at.
I hear ya! I just bought some back from Hawaii. Also found a guy that will flat rate them to me. They do make a difference. Good recipe! Thanks for the video!!
Its kawi pernounsed kay aw vee
Thanks Bill
Ah lie sea salt is how we pronounce it. Like the recipes.
Agreed. Even though the “Hawaiian” rice is as Hawaiian as Hawaiian style pizza.
Key ah vey (kiawe) exactly the same as mesquite just a hawaiian name.
Thanks Earl
No problem. Love the recipes!.
I'm from hawaii we don't have Hawaiian rice we jus have rice that is fry rice
Hawaiians never made rice like that! 🤣
Don't know where you got this but its NOT Kalua anything. You miss pronounce our alae salt and nobody eats that rice you made in Hawaii. Rice is not Hawaiian. Nobody eats banana leaf either. You disappoint in representing a culturally important dish to people in Hawaii.