Pit-Roasted Whole Pig - Kalua Pig

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

1. 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).
2. Add more wood as the fire burns to ashes (allow 4-5 hours).
3. To prepare the cleaned and drawn pig: Rub the pig well inside and out with white wine, soy sauce, lemon and garlic.
4. Place the extra heated stones in the cavity of the pig and tie legs together.
5. Rake the ashes from the fire and reserve in a large heat-proof can or tub.
6. Cover surface thoroughly with banana leaves.
7. 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.
8. Cover with additional banana leaves or layers of heavy-duty aluminum foil, then with a layer of hot ashes and a sheet of metal.
9. Cover completely with earth.
10. Roast pig about 5 hours.
11. When ready to serve, uncover the pig and remove foiled wrapped food.
12. Remove the pig to a board or table for carving.
13. Serve with "poi" (a paste of cooked and fermented taro root).

white wine, lemon, soy sauce, garlic, bananas, yams, fish

Taken from online-cookbook.com/goto/cook/rpage/000A9A (may not work)