Foodbuzz 24×24:Land Locked Luau

What started out as an idea to have a” land locked luau” in the heart of Utah county, had become so much more. Like food will often do, this dinner was much more than the sum of its parts. Beyond the sweet delicacies, tasty treats, and succulent roast pig – this dinner was a night of sharing and love. A way to stop our busy lives and just enjoy each other and share some of our favorite foods.  The process of creating this meal in itself was an eye opening experience. One that will literally change the way I will look at food again. I don’t ever think that I though the pig roast would be easy, but I was amazed at how much work it really was. As many of my food explorations end up… it started as an idea of a luau, and ended up being a neighborhood night to remember.

But let’s back things up a little.
Being a Filipino American living in the heart of “happy valley” Utah can present some culinary challenges. Let’s face it, in California I was never more than a few minutes away from a well stocked Asian market. And here, I am lucky to find what I need within 45 miles. Don’t get me wrong, I love where I live. I literally live  in a neighborhood where everyone knows each other. Where we still borrow a cup of sugar, send the kids out to play, rally together to help put up a fence and help a friend in need. In short, show old fashioned neighborly love. So what better way to show my love, than by sharing the culinary roots that run deep in my culture.

So when I put out the call for help to roast a pig, my dear friend Tommy Grey happily volunteered. He put together his “crew” comprised of his cousin and friends from Samoa.

Saturday morning, we were on our way to choosing a pig.

{ The process of butchering a pig is graphic. So if you want to read more about this, leave a comment and I will send you a link with all the gory details. But be warned. It is not for the faint of heart.} And let’s just say.. we got them roasted.

The highlight of our meal of course was our roast pigs. Pigs who taught me some lessons that I will take with my on my future culinary journeys. {Which by the way, looked smaller when they were walking around. Once roasted… they seemed huge!}

Once the pigs were roasted, we offered a blessing on the food that included a blessing for the pigs and our gratitude.  It was time to eat!

Mama, 4’10” and weighing in under 90lbs had the job of chopping up the pigs. And chop she did.

Along with the roast pig, Mama made some Filipino desserts. {recipes at the end}

A Creamy Fruit Salad that is a staple at family fiestas.

And Cassava – a sticky sweet dessert flavored with coconut milk.

Friends brought some of their family recipes. Salads, sides, and sweet treats that lovingly added to our summer feast.

Nothing beats a dinner with wonderful rustic food surrounded by friends and family. It always warms my heart so share parts of our culture with our dear friends. To watch them try something new and foreign to them, and love it. Some had never had whole roast pig, others found our sweet delicacies to be a suprising delight. Food is truly a window into the soul and legacy of my family.

Recipes

Roasting the pigs

 We roasted the pig in a homemade pit in the backyard. No William-Sonoma imported elite equipment here. Just a shallow pit lined with some scrap metal and a make shift enclosure.

 The roasting process starts with heating the wood and river rock until red hot.

After burning the hair off the pig, the guys skillfully removed the entire pile to make a flat surface.

Traditionally, the coals would be lined with banana leaves, but for our Utah Valley pit, some foil will do. The pigs are laid on the foil lined coals, covered with more, and more foil, until a good sized mound has been built. Wet cardboard seals everything in.

What emerged was smoky, crispy, golden, rustic, porky, meat heaven.

Dinner was a blast. Watching the process from farm to table leaves me with a new found respect – a reverence if you will for the food we consume. Don’t get me wrong, I am not turning into a vegan… quite the contrary. I believe that all carnivores should at sometime face the food they eat. Seeing my meal, looking at it alive and kicking made me realize why my parents and the generation before my own has this respect for food. I would never think to waste a bit of these pigs after seeing what went into bringing them to the table. They are much more than just the shrink wrapped, presliced bacon or chops we find at the store. The fact they once lived… then died… get my utmost respect.

Recipe: Cassava

2 C grated cassava (Yuka)*

1 1/4C coconut milk

3/4C finely grated mild cheddar cheese

1/2C unsalted butter

1/2C sugar

Topping

• 1/4C brown sugar
• 1/2C coconut milk

Combine topping ingredients and stir until combined. Set aside.

Combine all remaining  ingredients into a bowl. Stir to combine, and pour into a 9″x13″ glass cake pan.

Bake at 350 for 20 min.

Pour topping on the hot “cake”. Return to the oven for another 15-25 min or until golden brown. Let cool to room temp before serving.

Recipe: Fiesta Fruit Salad

• 3 cans nestle table cream **
• 1 can sweetened condensed milk
• 5 large cans fruit cocktail (about 25oz)
• 2 jars nata de coco ***
• 1 jar prepared macupuno ***

In a bowl, combine canned milks and stir to combine.

Open remaining cans and jars and drain in a colander. Discard the packing syrups. Allow to drain for about 15 min.

Add the drained mixture to a large bowl. Add about 3/4 of the cream mixture. Reserve leftover cream. 

Refrigerate for at least 4 hours to allow the flavors to meld and the cream to thicken. Before serving, stir salad. If you would like more cream… add it at this time.

This event was hosted lovingly on behalf of Foodbuzz.com 24×24 . If you love food, you must check out Foodbuzz.com

Tagged as: 24x24, experiment, Foodbuzz, grilling, luau, pork, roast pig