Need input on Hawaiian-style pig roast

I have a friend who wants to have a Hawaiian-style pig roast to celebrate his 50th birthday. He'll dig the pit in his backyard, but he's tasked me with figuring out costs and where to get supplies.

I suggested Peoria Packing for a whole pig, but I'm curious if there are other locations (especially in the north or northwest suburbs), and about how much a whole pig costs.

Also, while I know one can buy packages of banana leaves in the freezer section of many ethnic markets, is there somewhere to buy a lot of large banana leaves -- enough to line the pit and wrap the pig.

And aa -- the lava rocks that are heated and put inside the pig -- any lead on where those might be reasonably priced?

My friend also asked whether he really needs to use sand to cover the pig, or would dirt do. I suggested that sand would have much greater heat retaining properties, but I thought I'd see if anyone has experience with that.

So anyone done this at home? Anyone have any tips on where I could get this stuff?

Thanks for any advice or direction.

Cynthia wrote:Also, while I know one can buy packages of banana leaves in the freezer section of many ethnic markets, is there somewhere to buy a lot of large banana leaves -- enough to line the pit and wrap the pig.

I have seen packages of banana leaves in the produce section of Food 4 Less in Oak Forest, not sure if they all carry them.

Check with landscaping suppliers for lava rock (and make sure to ask if they treat them in any way).

HI,

Has anyone participating done a whole hog roast?

The greatest culinary disaster I ever initiated was making a whole hog roast. This was long before I knew anyone here. I have learned a lot from reading and (indirectly) experiencing, I would try to tag along someone doing it from start-to-finish before doing it myself.

If you do a search, there have been discussions on sourcing pigs as well as lambs and goats. The best deal you may get on banana leaves would be to buy by the case.

You may want to check out Dig a Big Hole, Cook a Pig, Have a Party.

Regards,

You should search the Internets a bit more: there are definitely good "how to" guides online.

Pigs always have been about a buck a pound for IBP "factory" pigs at Peoria, Grant Park and other Fulton packers. Little or no lead time to get a 100# or more pig at Peoria, eg.

If you want a "designer" pig -- by breed, farming methods, etc. pig, Gunthorp would probably deliver you one. Great folks, great meat. Several others have been discussed here and some are mentioned in the threads Cathy linked. Much more expensive, but also much better tasting.

Banana leaves are in every Viet grocery store in/around Argyle and at various Filipino stores such as Uni Mart. They tend to be much more expenive at Latin groceries for no good reason.

Banana leaves impart some flavor, make great serving platters, but don't play a huge role in holding in the heat/steaming. That's done with lots of wet burlap, then dirt/sand. I have done this using regular soil and don't think it makes a huge difference if the the pig is deep enough. The clay soil here might retain heat as well as sand. Don't know. If you want sand, it's cheap. Get some at Home Depo or have some trucked in.

Roasting a whole hog is 70% logistics and paying attention (the rest is experience and skill that comes with practice ) . Make sure you have everything you need, including a large patch of earth that will never be used to plant anything ever again (the lard and ash are caustic and kill the ground) and that the pig goes in with enough embers/hot rocks to get the job done. If he's not cooked when you dig him up, that's it for the pig roast. Also, make sure it's well secured in chicken wire. It's like jello when done.

Lucky you- you sure you can't talk him into Tiki drinks at Trader Joes?

Thanks for the advice, all.

And Cathy2 -- I searched, but I was looking for "pit" not "hole," so I never found that post. Thanks so much.

As for experience, my friend has been to Hawaii a few times, and seen it done, but I don't think he has ever done it himself. However, I know there is no way to dissuade him, so I won't even try. (He's even making lomi lomi salmon and poi, both of which he has made before, though last time, he just hired someone to come over and roast a pig on a big portable roaster.)

Thanks for all the input.

JeffB wrote:Roasting a whole hog is 70% logistics and paying attention (the rest is experience and skill that comes with practice ) . Make sure you have everything you need, including a large patch of earth that will never be used to plant anything ever again (the lard and ash are caustic and kill the ground) and that the pig goes in with enough embers/hot rocks to get the job done. If he's not cooked when you dig him up, that's it for the pig roast. Also, make sure it's well secured in chicken wire. It's like jello when done.

I passed along your info and warnings, JeffB. All were appreciated. However, it appears that I underestimated how focused this friend is. He actually already has an area of his back yard picked out that he expects to just cover with a tarp and keep available for whenever he wants to throw a party that involves roasting a whole pig.

Cynthia,

When this all does come to be, I hope you will provide a report and hopefully some pictures.

How deep does he plan to dig this hole? I had the impression Gary's neighbor did a hole larger than was needed to get the job done.

Regards,