Born and raised in the Islands and in the NW for 35 years, I rate this recipe OK. The authentic Hawaiian style combines garlic powder and Hawaiian salt to rub any meat used (pork, chicken, beef). The pan is lined with foil, then layered with banana leaves (frozen at Asian markets) which have been washed. The meat is placed on the leaves, liquid smoke sprinkled over top and then wrapped well. Leaves, then foil tightly enclosed. Couple cups of water at the bottom of the pan. Slow roast for hours, check water only. Only open foil near end to check doneness. Serve with sweet potato, poi, rice, long rice and/or poki, pineapple, haupia. We start roasting at 9pm and leave until 9am at 300 degrees.
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Born and raised in the Islands and in the NW for 35 years, I rate this recipe OK. The...