Dig a pit in the sand 2 feet deep and 6 feet in diameter.

Add the river rocks and cover with enough of the wood to get the fire underway to heat the rocks.

Add the additional wood as needed.

Start the fire to heat the rocks to 800 degrees F.

Add the metal panels on top of the fire to contain heat without smothering the fire.

Place the gutted pig in the supine position on the stretcher-like platform and wrap the affixed chicken wire around to mostly secure the pig, but leaving enough room to be able to put the heated lava rocks inside the body cavity.

Place banana \"stumps\" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning.

Remove enough of the metal panels from the fire to retrieve the heated rocks with fire safe tongs, protecting your face, hands, and body with proper gear and using safe equipment.

Dust off the ash from the heated rocks using ti leaves.

Place the rocks one-by-one in the cavity of the pig to cook from the inside out with dry heat.

Place additional banana \"stumps\" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning.

Close the carcass of the pig with chicken wire and additional metal wire as needed to secure the chicken wire.

Remove the attachments that have been holding the chicken wire to the stretcher.

Transfer the pig to sit atop the metal panels of the imu, and use the additional ti leaves like aluminum foil, placing them dull side up, shiny side down in a cross configuration to steam the exterior of the pig with the moisture from the ti leaves.

When the pig is cooked through, approximately eight hours, remove it from the fire with assistance.

Let rest for 30 minutes.

Carve the pig down.

Reserve the cheeks of the pig for the most honored guest.