Hawaiian Kalua Pig and Cabbage

Hawaiian Kalua Pig and Cabbage Recipe - Authentic Taste of Hawaii

Region / culture: Hawaii | Preparation time: 10 minutes | Cooking time: 4 hours and 30 minutes | Servings: 6-8

Introduction

Hawaiian Kalua Pig and Cabbage is a traditional Hawaiian dish that is full of flavor and easy to make. The combination of tender, smoky pork and savory cabbage is sure to please your taste buds.

History

Kalua Pig is a traditional Hawaiian dish that is typically cooked in an underground oven called an imu. The pork is seasoned with salt and liquid smoke, then wrapped in banana leaves and cooked slowly in the imu for several hours. The result is tender, flavorful pork that is often served with cabbage and rice.

Ingredients

2 – 3 lb (1.36 kg) of pork butt (or pork shoulder)
3 tbsp of liquid smoke (or to taste)
3 tbsp of Hawaiian or kosher salt (to taste)

How to prepare

Fill the crockpot halfway with water and add the pork.
Cook for 45 minutes per pound at 300°F (149°C).
Remove the pork from the crockpot and shred it using a fork.
Place the cut-up cabbage in the broth and cook on high until it reaches the desired tenderness.
Combine all the ingredients together and serve.

Variations

Try adding sliced onions, garlic, or ginger for added flavor.
Substitute the pork with chicken or turkey for a lighter option.

Cooking Tips & Tricks

Make sure to use a pork shoulder for this recipe, as it has the perfect amount of fat to keep the meat moist and tender.

- Adjust the amount of liquid smoke and salt to suit your taste preferences.

- Shred the pork while it is still warm for easier shredding.

- Cook the cabbage in the broth from the pork for added flavor.

Serving Suggestions

Serve the Kalua Pig and Cabbage with steamed white rice and macaroni salad for a traditional Hawaiian plate lunch.

Cooking Techniques

Slow cooking the pork in a crockpot ensures that it is tender and flavorful.

Ingredient Substitutions

If you can't find liquid smoke, you can use smoked paprika or chipotle powder for a smoky flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Serve the Kalua Pig and Cabbage in a large serving bowl garnished with chopped green onions.

Pairing Recommendations

Pair this dish with a cold beer or a tropical fruit punch for a refreshing meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

3g per serving

Fats

12g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains no common allergens.

Summary

This dish is a good source of protein and vitamins, while being relatively low in carbohydrates.

Summary

Hawaiian Kalua Pig and Cabbage is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The tender, smoky pork pairs perfectly with the savory cabbage for a meal that is sure to impress. Enjoy this taste of Hawaii in your own home!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day in Hawaii, and I was visiting my friend Kala for a traditional luau. As soon as I walked into her backyard, I was hit with the delicious aroma of roasting pig and cabbage. I couldn't believe how tender and flavorful the meat was, and I begged Kala to teach me her secret recipe.

Kala smiled and led me over to the large pit where the pig was cooking. She explained that the key to making the perfect Kalua pig was to slow roast it underground for hours, allowing the meat to absorb all the smoky flavors of the wood and banana leaves. She also showed me how to season the pig with Hawaiian sea salt and wrap it in ti leaves to keep it moist and tender.

As we waited for the pig to finish cooking, Kala shared with me the story of how she learned to make this traditional dish. She told me that her grandmother had taught her the recipe when she was just a young girl, and that it had been passed down through generations of her family. Kala said that making Kalua pig was a labor of love, a way to honor her ancestors and keep their spirit alive.

I was fascinated by Kala's story and determined to learn the recipe for myself. So, I spent the entire day by her side, watching and helping her as she prepared the pig and cabbage. I learned how to season the meat with Hawaiian salt and liquid smoke, how to wrap it in ti leaves and banana leaves, and how to bury it in the hot coals of the imu pit.

After hours of waiting, the moment of truth finally arrived. Kala carefully unearthed the pig from the pit, unwrapping the layers of leaves to reveal the perfectly cooked meat underneath. The smell was intoxicating, and my mouth watered in anticipation.

We sat down at the table and Kala served me a generous portion of Kalua pig and cabbage. The meat was so tender, it practically melted in my mouth, and the cabbage was cooked to perfection, soaking up all the delicious flavors of the pork. I couldn't believe how amazing it tasted, and I knew then and there that I had to learn how to make this dish for myself.

Over the years, I practiced and perfected the recipe for Hawaiian Kalua pig and cabbage. I experimented with different seasonings and cooking methods, adding my own twist to the traditional dish. I shared it with my family and friends, who all raved about how delicious it was.

Every time I make Kalua pig and cabbage, I think of Kala and the day she taught me her family recipe. I remember the warmth of the sun on my skin, the sound of laughter and music in the air, and the taste of that first bite of tender, smoky pork. Cooking this dish always brings me back to that summer day in Hawaii and reminds me of the power of food to connect us to our past and to each other.

So, the next time you're looking for a special dish to serve your loved ones, I encourage you to try my recipe for Hawaiian Kalua pig and cabbage. Let the flavors of the islands transport you to a place of warmth and joy, and let the spirit of aloha fill your home. Mahalo, and happy cooking!