Cooking a 400-Pound Pig in an Underground Oven | SPIRIT PLATE

Video Description

In this unforgettable episode of Spirit Plate, Chef Pyet DeSpain travels to the waterfalls and taro fields of Oʻahu to join her friend, chef Kealoha Domingo, as his son Kaioa comes of age. Together, Pyet witnesses the solemn tradition of preparing a 400-pound pig for roasting in an underground imu oven, while also learning the deep importance of taro—the root that has sustained Hawaiians for generations. The day ends with a dazzling feast where roasted pig and Pyet’s venison stew are shared by family and friends before a final offering is made to the Creator in gratitude. More recipes, episodes and tips: https://to.pbs.org/3qqn1T4 Made possible by viewers like you. Support your local PBS station: https://www.pbs.org/donate Enjoy full episodes of your favorite PBS shows anytime, anywhere with the free PBS App: https://to.pbs.org/2QbtzhR #native #pork #hawaii #hawaiianfood #pigroast #bbq SPIRIT PLATE with Chef Pyet DeSpain An immersive culinary adventure that takes viewers deep into the heart of Native America, guided by award-winning celebrity Chef Pyet DeSpain (Prairie Band Potawatomi Nation). Each episode drops audiences into a new and breathtaking landscape—deserts, forests, plains, and coastlines—where Chef Pyet joins Indigenous communities to gather, fish, hunt, and cook in the spirit of ancestral tradition. It’s not just about discovering recipes; it’s about rediscovering identity, resilience, and the timeless connection between people and the land that sustains them. From fire pits to feast tables, Chef Pyet learns directly from tribal knowledge keepers, elders, and home cooks who have carried forward the stories and flavors of their ancestors. Together, they explore how sustainable practices, sacred ingredients, and food sovereignty have shaped Native life for millennia—and how they continue to inspire the next generation. Every dish becomes a story, every ingredient a living link between past and present.