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- 1 whole pig (any size)
- white wine
- soy sauce
- Dig the pit (imu) to the size of the pig and prepare as for a closed-pit barbecue: Line the bottom of the pit with round smooth stones, build and start a fire, and add some extra stones (for cavity of pig).
- Add more wood as the fire burns to ashes (allow 4-5 hours).
- To prepare the cleaned and drawn pig: Rub the pig well inside and out with white wine, soy sauce, lemon and garlic.
- Place the extra heated stones in the cavity of the pig and tie legs together.
- Rake the ashes from the fire and reserve in a large heat-proof can or tub.
- Cover surface thoroughly with banana leaves.
- Lower the pig into the pit (in a wire basket, if desired) and surround it with heavy-duty aluminum foil-wrapped bananas, yams and, if desired, serving portions of your favorite fish, allowing one of each per person.
- Cover with additional banana leaves or layers of heavy-duty aluminum foil, then with a layer of hot ashes and a sheet of metal.
- Cover completely with earth.
- Roast pig about 5 hours.
- When ready to serve, uncover the pig and remove foiled wrapped food.
- Remove the pig to a board or table for carving.
- Serve with "poi" (a paste of cooked and fermented taro root).
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