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Going hog wild

October 20, 2013 - Harry Eagar
The baby luau (see "Pigging Out," Oct. 13) last night was fine, but the kalua pig was a surprise. The meat came from wild hogs.

It was delicious but far less greasy than domestic pork. Enough fat for flavor.

Baking a hog in an imu is the purest form of pork. Except for salt, it's all pig. It's even simpler than North Carolina pit-cooked barbecue (the highest form to which hogdom can aspire), which gets flavor from salt, pepper, vinegar and hickory smoke.

For RtO, which exists to celebrate delectable pork, it was a memorable night.

All the protein was wild except the chicken. The fried fish, smoked venison ("smoked Bambi" according to the rundown I got from Keoki), barbecued tako, squid luau, 'opae (freshwater shrimp, a rarity) and opihi.

A good time was had by all but especially me.

 
 

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Blog Photos

Reheating the wild pigmeat