What You Need to Know
The cooking process can take several hours, with temperatures ranging from 200°F to 300°F (90°C to 150°C), and involves the use of a steamy environment created by lining the pit with banana leaves or other plant material. This technique allows for the tenderization of food through the slow cooking process and the retention of moisture.
Steps
- 1.
Kalua Pig (Hawaii): Creates signature smoky flavor and fall-apart texture
- 2.
Lovo (Fiji): Simultaneously cooks root vegetables and meats with earthy flavors
- 3.
Umu (Samoa): Imparts distinct mineral notes from volcanic rocks
The Science
Primary Reaction
Maillard reaction, gelatinization of starches