Well now, let me tell ya ’bout this dish called “Kalua Pork with Cabbage”. I reckon y’all might not be familiar with it, but if you like pork and cabbage, you’ll love this one. This here’s a recipe straight from them folks over in Hawaii. They call it Kalua Pig and Cabbage, and boy, it’s somethin’ else!
Now, it don’t take much to make it, but it sure does taste mighty good. First, y’all need a good piece of pork. Don’t matter what cut, but I reckon a pork shoulder or butt works real fine. You wanna season that meat up real nice, not too much, just enough so it soaks in the flavors. It’s got a kinda smoky, salty taste that comes from cooking it the old-fashioned way. And don’t forget the cabbage—cabbage is the heart of this dish, right there beside the pork.
Ingredients for Kalua Pork and Cabbage
- 1 large pork shoulder (about 4-5 pounds)
- 3 tablespoons sea salt
- 1 tablespoon liquid smoke (you can get this at the store)
- 1 medium head of cabbage, chopped
- 1 medium onion (optional)
- Water, just a little to keep it from burning up
Now, first things first, you wanna get that pork ready. Take your pork shoulder and rub it down with the sea salt real good. Make sure it’s covered all over. Then, you drizzle on that liquid smoke. Don’t be shy with it, but don’t drown the poor thing either. Just a good squirt or two should do it. The liquid smoke is what gives it that smokey flavor, like it’s been cooked in a pit underground. If you can’t get liquid smoke, just use a bit of regular smoke flavor from the store, or skip it if you gotta.
Next, you need a big ol’ pot. A slow cooker works best, but if you ain’t got one, you can use a regular pot. Put your seasoned pork in there, and cover it with a lid. You ain’t gonna add no water yet, ‘cause the meat’s gonna make its own juices while it cooks. Set it on low, and let it cook slow for about 4 hours or so. That pork’s gonna get nice and tender, fallin’ apart easy-like. You can check on it every now and then, but don’t go messin’ with it too much. Let it do its thing!
Once that pork’s good and tender, you’ll add the cabbage. Chop it up into bite-size pieces, and toss it in with the pork. You might need to add a little water just to keep it from gettin’ too dry. I usually just pour in enough to cover the bottom of the pot, then cover it again. Let it cook for about 30 minutes more, until that cabbage’s tender but still holds its shape. Cabbage is good when it’s soft, but ya don’t wanna let it turn to mush.
If ya want, you can throw in a chopped-up onion for a little extra flavor, but that’s up to you. Some folks like it, some folks don’t. I’ve made it both ways, and it still comes out tasty!
Serving It Up
Once everything’s done, you just serve it right there from the pot. The pork should be so tender you can pull it apart with a fork, and that cabbage’s soaked up all the juices from the pork. It’s a meal in itself! You can eat it as is, or serve it with some rice on the side if you like. The cabbage’s got a bit of sweetness, and it pairs so well with the smoky, salty pork. You won’t be disappointed!
This here’s a dish you can make for a crowd. It’ll feed about 6 to 8 people, depending on how hungry they are. And I’ll tell ya what, the leftovers are just as good the next day, if not better. It’s the kinda food that sticks to your ribs and makes you feel all warm inside, especially when the weather’s cool.
Tips for the Best Kalua Pork and Cabbage
- Low and slow cooking is key. Don’t rush it!
- Use good quality pork for the best flavor.
- Make sure you add enough salt—Kalua pork needs it!
- Don’t overcook the cabbage. You want it tender but not mushy.
So there ya have it! A simple and delicious recipe for Kalua Pork and Cabbage. It’s got that authentic Hawaiian flavor that’ll have folks askin’ for seconds. Ain’t nothing fancy about it, but it sure is good. Give it a try next time you’re in the mood for somethin’ hearty and comforting!
Tags：[Kalua Pork, Kalua Pig, Hawaiian Recipe, Pork and Cabbage, Slow Cooker Recipes, Cabbage Recipe, Authentic Hawaiian Dish, Pork Recipe, Easy Dinner Ideas]
