During recent travels in Hawaii (yeah, I know, sucks to be me), I tried kalua pork -- pork (in theory) slow-cooked in a pit. I had it at several different establishments, and it ranged from "yeah, not bad" to "this is some of the most tasteless, nasty stuff I've ever eaten." While I know it's unrealistic to expect quick-and-dirty-chain-restaurant kalua pork to be actually cooked in a pit or possessed of any real flavor, I also tried it at a few more upscale places, and it was still quite bland. There was no smoke flavor to it that I could detect, and certainly no smoke ring, so I'm assuming it was more slow-steamed than anything else. It was tender enough, and pulled rather than chopped (both of which are Good Things in my opinion), but it was bland bland bland no matter where I ate it.
My question is: is it SUPPOSED to be, or should I someday return to Hawaii and continue my quest for a more flavorful kalua?
-- Laura
My question is: is it SUPPOSED to be, or should I someday return to Hawaii and continue my quest for a more flavorful kalua?
-- Laura