|Reheating the wild pigmeat|
Baking a hog in an imu is the purest form of pork. Except for salt, it's all pig. It's even simpler than North Carolina pit-cooked barbecue (the highest form to which hogdom can aspire), which gets flavor from salt, pepper, vinegar and hickory smoke.
For RtO, which exists to celebrate delectable pork, it was a memorable night.
All the protein was wild except the chicken. The fried fish, smoked venison ("smoked Bambi" according to the rundown I got from Keoki), barbecued tako, squid luau, 'opae (freshwater shrimp, a rarity) and opihi.
|The fish came out crispy as potato chips|