kaneohegirlinaz
Wannabe TV Chef
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Kalua Pig & Cabbage is found not only in homes but in restaurants as well in Hawaii. It's really a combination of two dishes, Kalua Pig (or Pork) that has Sweet White Onions aka Maui Onions and Green Cabbage added to it. This will make that batch of meat feed more people and yeah, Cabbage is really good for you.
You'll need to make the Pork first and here's how:
Oven Kalua Pig
The size of Pork Butt or Shoulder comes in varying sizes, so I’ve come up with a recipe that is adaptable.
Ingredients:
Pork Butt or Shoulder (bone-in or boneless doesn't matter)
Coarse Sea Salt
Liquid Smoke
You’ll also need:
Banana Leaves, washed well; enough to wrap the meat up like a burrito (you can find this at most Asian or Hispanic markets)
Heavy Duty Foil
Method:
For each pound of Pork use:
½ Tbsp. Coarse Sea Salt
¾ Tbsp. Liquid smoke
Pre-heat the oven to 500⁰F/260°C.
Line a high-sided baking dish, large enough to accommodate the piece of Pork, with enough Foil to be able to wrap up the meat completely and tightly.
Next, add a layer of Banana Leaf, again, large enough to be able to wrap the Pork up like a burrito.
Place the Pork into the pan and rub the Liquid Smoke all over the meat and then sprinkle evenly with the Salt.
Wrap the meat in the Leaves and then the Foil, crimping the edges together.
Cover the entire pan tightly with another sheet of Foil.
Into the oven the pan goes for 30 minutes, reduce the heat to 325⁰F/162°C.
Bake for an additional 3 ½ hours.
Allow to cool, unwrap and discard the foil and leaves (save all of the juices).
Shred the meat how you like, either by hand or using two forks and mix in those juices.
Kalua Pig is lovely all by itself, but why not take it to another level?
Kalua Pig & Cabbage
Ingredients:
1 Tbsp. Vegetable Oil (any neutral oil will do)
1 C. Kalua Pig
1/2 C. Sweet White Onion, large chop
2 C. Green Cabbage, cut into 2 inch pieces
1/4 - 1/2 C. Water
Method:
In a large sauté pan, heat the Oil over medium heat.
Spread the Kalua Pig out in the pan and let it get a little crisp around the edges, then give it a good stir.
Add in the Sweet White Onions and stir fry them with the Pork to they are just barely cooked.
Pour in the Water, start with a 1/4 cup, and deglaze the pan.
Sprinkle the Cabbage over the top; cover and cook until the Cabbage is a crisp-tender or to your desired texture, adding more Water as needed.
In Hawaii, we serve our Kalua Pig & Cabbage over steamed White Rice, MMM, ONO (that's Hawaiian for delicious)!
You'll need to make the Pork first and here's how:
Oven Kalua Pig
The size of Pork Butt or Shoulder comes in varying sizes, so I’ve come up with a recipe that is adaptable.
Ingredients:
Pork Butt or Shoulder (bone-in or boneless doesn't matter)
Coarse Sea Salt
Liquid Smoke
You’ll also need:
Banana Leaves, washed well; enough to wrap the meat up like a burrito (you can find this at most Asian or Hispanic markets)
Heavy Duty Foil
Method:
For each pound of Pork use:
½ Tbsp. Coarse Sea Salt
¾ Tbsp. Liquid smoke
Pre-heat the oven to 500⁰F/260°C.
Line a high-sided baking dish, large enough to accommodate the piece of Pork, with enough Foil to be able to wrap up the meat completely and tightly.
Next, add a layer of Banana Leaf, again, large enough to be able to wrap the Pork up like a burrito.
Place the Pork into the pan and rub the Liquid Smoke all over the meat and then sprinkle evenly with the Salt.
Wrap the meat in the Leaves and then the Foil, crimping the edges together.
Cover the entire pan tightly with another sheet of Foil.
Into the oven the pan goes for 30 minutes, reduce the heat to 325⁰F/162°C.
Bake for an additional 3 ½ hours.
Allow to cool, unwrap and discard the foil and leaves (save all of the juices).
Shred the meat how you like, either by hand or using two forks and mix in those juices.
Kalua Pig is lovely all by itself, but why not take it to another level?
Kalua Pig & Cabbage
Ingredients:
1 Tbsp. Vegetable Oil (any neutral oil will do)
1 C. Kalua Pig
1/2 C. Sweet White Onion, large chop
2 C. Green Cabbage, cut into 2 inch pieces
1/4 - 1/2 C. Water
Method:
In a large sauté pan, heat the Oil over medium heat.
Spread the Kalua Pig out in the pan and let it get a little crisp around the edges, then give it a good stir.
Add in the Sweet White Onions and stir fry them with the Pork to they are just barely cooked.
Pour in the Water, start with a 1/4 cup, and deglaze the pan.
Sprinkle the Cabbage over the top; cover and cook until the Cabbage is a crisp-tender or to your desired texture, adding more Water as needed.
In Hawaii, we serve our Kalua Pig & Cabbage over steamed White Rice, MMM, ONO (that's Hawaiian for delicious)!
