The traditional Hawaiian barbecue dish cooked in an underground oven is kalua pig. It is prepared using an imu, a Hawaiian earth oven built below ground.
In the traditional method, a fire heats rocks inside a pit for several hours. The rocks are spread over the embers, and the pit is lined with vegetation such as banana and ti leaves. A salted pig is placed inside, covered with more leaves, and sealed under soil so the heat and steam cook the meat slowly. The finished pork is typically shredded.
Kalua means “to cook in an underground oven” in Hawaiian, so the term describes the cooking method as well as foods prepared with it. The dish is strongly associated with lūʻau feasts and other special occasions.
The other choices are Hawaiian foods, but they are different dishes: poi is mashed taro, lomi lomi is a salted-salmon preparation, and laulau consists of meat or fish wrapped in leaves and steamed or baked.