Kalua means "to bake in the ground oven," which gives the pig its signature smoky

taste. The kalua pig is traditionally wrapped in ti leaves, which are inedible, but help
the meat retain its flavor.

How it's made: This dish is cooked over many hours in an imu, which makes it
extremely juicy and tender. You can find more details about how to make kalua pig
here. A modern version can also be made in a slow cooker.