Kalua Pig or Pork and Cabbage is a popular dish in Hawaii and honestly, it's a snap to make.
You’ll find this dish at many “Plate Lunch” joints, especially on Aloha Fridays.
In a previous “How-To” article, you’ll find and hopefully have already made a big batch of Kalua Pig.
So, the list of ingredients are:
12oz. Kalua Pig
½ of a small head of Cabbage, chopped in large pieces
½ of a large White Sweet Onion, rough chopped
½ - 1 C. Water
1-2 Tbsp. Vegetable Oil
Here’s what you do:
In a large pan/pot, heat the Vegetable oil on medium and re-heat the meat,
I like to get a little bit of crispy bits around the edges myself
Add the Onions and sauté until just tender
Add the Cabbage and water, start with 1/2 cup
of water, you might need to add more water,
so keep an eye on it
(some folks like their Kalua Pig and Cabbage "soupier" and add more than
less water, we like it with just a bit of "gravy" for the rice)
cover and allow to steam until the Cabbage is a crisp tender
(or longer to your preference)
and serve over steamed White (or Brown) Rice.