Kalua Pig Tacos with Smashed Kalo and Lomi Tomato

Hurray for Taco Tuesday!  I’ve never done a Taco Tuesday post, so I thought it would be easy to rely on what I have on hand in my kitchen.  This week I happened to have a bunch of kalo that I scooped from my mom’s garden (I’m still waiting for my kalo roots to be big enough to harvest).  In case you don’t know, kalo is the Hawaiian word for taro, and it’s a nutritious starchy root that’s used in different cultures.  I know it best for making poi and eating it in Chinese food, but I’ve seen it in other cuisines too.  So I was inspired by my newly acquired kalo root to make a Hawaiian-inspired taco, made with ingredients you see at a luau.  

tacos 2

In this taco you get smashed kalo, kalua pig, and lomi tomato (basically what is in lomi salmon minus the salmon).  It’s filling and very fresh tasting.  The kalua pig’s saltiness and fat add seasoning to the starchy kalo, and the lomi tomato adds bright flavor while also making it taste like and resemble a traditional taco.  Hope you enjoy!


  • 16 corn tortillas
  • 12 ounces kalua pig
  • 1 pound kalo root
  • 4 tablespoons butter, lard, or combination of both
  • 2-3 roma tomatoes, diced
  • 1/2 white onion, diced
  • 1 small bunch green onion, sliced
makes 8 tacos
  1. Combine tomatoes, white onion, green onion and mix.  Allow to sit for at least 30 minutes so flavors meld.  I always prefer more tomatoes to white onion when I make this, but I leave it to you to depending on your taste and the size of your tomatoes.
  2. Cut kalo root into small chunks and boil for 15-20 minutes, or until tender.  Drain water and smash into mashed potato consistency.  Mix in butter or lard until smooth and whipped.
  3. Heat corn tortillas on stovetop or in microwave.  Cover with damp towel so tortillas don’t dry out.
  4. Layer two tortillas on top of each other.  Spread smashed kalo on tortilla, then layer with kalua pig, and finally top with lomi tomato.  Repeat with remaining tortillas so that kalo, kalua pig, and lomi tomato are distributed evenly among the tortillas.  Garnish with lime, sliced jalapeno, chili pepper water, cilantro or queso fresco if desired.

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