Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded. While pounding, water is added to the mixture to create a very sticky pudding like consistency.
Traditionally laulau is made with pork wrapped in layers of taro leaves and cooked in an underground hot rock oven for hours until it turns soft and smoky flavored. The meat is tender and juicy while the leaves turn to a spinach like consistency.
Cooked in an underground oven (known as an imu), the pork slow roasts so it becomes extremely tender and retains a remarkable smoky flavor. Kalua pig is similar to southern American pulled pork, but instead of the tangy barbecue sauce it has a pungent wood smoke flavor.