Skip to main content

Sam Choy's Oven-Roasted Kalua Pig

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aromatic oven-roasted kalua pig brings the traditional, smoky flavours of a Hawaiian luau directly to your kitchen. By wrapping a succulent pork roast in banana leaves and slow-cooking it until it reaches meltingly tender perfection, you achieve a deeply savoury result that mimics the classic underground oven method. It is a wonderfully simple way to prepare a large joint of meat, relying on high-quality sea salt and a touch of liquid smoke to enhance the natural richness of the pork.

As a diabetes-friendly main course, this dish is naturally high in protein and free from added sugars or heavy glazes. The shredded meat is incredibly versatile; serve it alongside a fresh green salad or some steamed cauliflower rice for a nutritious, low-carb meal. It is an excellent choice for weekend entertaining or batch cooking, as the leftovers provide a delicious base for various healthy meals throughout the week.

In this article:

Continue reading below

Ingredients for Sam Choy's Oven-Roasted Kalua Pig

  • 1 5- to 2.4kg boneless pork butt roast

  • 2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt

  • 3 frozen banana leaves, thawed

  • 6 cups water, divided

  • 1/2 teaspoons liquid smoke

How to make Sam Choy's Oven-Roasted Kalua Pig

Preheat oven to 177°C. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 950ml water into pan.

Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 475ml water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavour pork. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.