Kalua Pork and Cabbage is a well-loved dish in Hawaii. It’s like a delicious mix of tender pork and flavorful cabbage. Yum!
You can refer to this dish as kalua pork cabbage, kalua pork with cabbage, kalua pork and cabbage, or kalua pig and cabbage (which is what locals call it). But remember, it’s not just the name that matters, it’s also incredibly tasty and simple to prepare.
I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better
Kalua Pork Recipe
Kalua Pork, or “Kalua Pig” as us locals call it, is a breeze to whip up. Slow-cooked with the perfect blend of seasonings, it transforms into a mouthwatering delight! Deliciously moist, flavorful, and infused with a hint of smokiness, this shredded pork dish is a must-have in Hawaii.
You have the flexibility to use various kitchen appliances to cook Kalua Pork, such as a slow cooker, oven, pressure cooker, or instant pot. However, we recommend using a slow cooker for the best results, as it ensures the meat is cooked gently and becomes incredibly tender and juicy. Cooking meat slowly at a low temperature always results in a mouthwatering dish.
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Kalua Pork & Cabbage
Ingredients
- Kalua ( you can buy it from almost any local super market in Hawai’i or make your own, recipe above)
- A large green cabbage head
Let’s Cook
Chop the cabbage into large squares or wide strips if you like. Put all the cabbage in the pot.
Top the cabbage with the kalua pork (it can be hot or cold, it doesn’t make a difference). Add the kalua pork drippings/juices.
Place the cover on the pot, set the heat to medium and simmer until the broth bubbles.
Turn the heat down to low. Let it simmer until the cabbage is tender and fragrant.
Take off the cover. Mix and simmer for a couple more minutes, until the cabbage reach your desired level of tenderness.
My husband has a trick for making crunchy cabbage. We always have pre-cooked kalua that we freeze and reheat. He puts the kalua in a pot with a little water to steam it. Once the kalua is hot, he adds the cabbage on top and covers the pot. After 10-15 minutes, he mixes the cabbage with the kalua. The steam from the pot cooks the cabbage to the perfect crunchiness.
Kalua Pork & Cabbage
Kalua Pork and Cabbage is a well-loved dish in Hawaii. It’s like a delicious mix of tender pork and flavorful cabbage. Yum!
Ingredients
Kalua ( you can buy it from almost any local super market in Hawai’i or make your own, recipe above)
A large green cabbage head
Directions
- Chop the cabbage into large squares or wide strips if you like. Put all the cabbage in the pot.
- Top the cabbage with the kalua pork (it can be hot or cold, it doesn’t make a difference). Add the kalua pork drippings/juices.
- Place the cover on the pot, set the heat to medium and simmer until the broth bubbles.
- Turn the heat down to low. Let it simmer until the cabbage is tender and fragrant.
- Take off the cover. Mix and simmer for a couple more minutes, until the cabbage reach your desired level of tenderness.
- My husband has a trick for making crunchy cabbage. We always have pre-cooked kalua that we freeze and reheat. He puts the kalua in a pot with a little water to steam it. Once the kalua is hot, he adds the cabbage on top and covers the pot. After 10-15 minutes, he mixes the cabbage with the kalua. The steam from the pot cooks the cabbage to the perfect crunchiness.