On Line Cookbook

Pit-Roasted Whole Pig

Recipe Information

  • 1 whole pig (any size)
  • white wine
  • lemon
  • soy sauce
  • garlic
  • bananas
  • yams
  • fish
  • 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).