The Eagle Island Pig Recipe
18hr slow roasted Kalua Pig, Shredded Cabbage, Mac Salad, Pineapple, Teriyaki Sauce, Spicy Aioli, Unagi Sauce, Green Onions, Sesame Seeds. Do you like heat? Ask for it spicy! Add Avocado for only $1 per scoop!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Kalua Pig
Rub the Kalua pig with sea salt and wrap it in banana leaves. Place it in a slow cooker or an oven set to low (around 225°F or 107°C) and let it roast for 18 hours until tender.
- 2
Make the Mac Salad
Cook the macaroni according to package instructions. Drain and rinse with cold water. In a bowl, mix the macaroni with mayonnaise, diced celery, shredded carrots, and salt to taste. Chill before serving.
- 3
Prepare the Cabbage
Shred the cabbage finely. Toss with a little salt and let it sit for 15 minutes to soften. Rinse and drain before serving.
- 4
Cut the Pineapple
Peel, core, and slice the pineapple into wedges.
- 5
Plate the Dish
Once the pig is done, shred the meat and serve on a plate. Add a generous serving of mac salad, shredded cabbage, and pineapple. Drizzle with teriyaki sauce, spicy aioli, and unagi sauce. Garnish with sliced green onions and sesame seeds.
- 6
Optional Additions
If desired, add sliced avocado on top for an additional charge.