Monday, October 18, 2010

Kalua Pig and Cabbage

Kalua Pig and Cabbage
So if you haven't had much Hawaiian food you are missing out. Now I am still pretty new to this stuff but there's a few dishes that I have become quit the fan of. If these dishes had a Facebook page I would "like" them. One of these dishes is Kalua pig and cabbage. There is tons of meat and cabbage and you serve it over rice. If you have some Sriracha then this is the dish that needs it.

Now there are several different cooking methods you can use. The traditional way is to bury the pig and some day I will do this. I just use the crock pot for now and it always turns out great. If you can't find Hawaiian sea salt then just kosher salt or regular sea salt will suffice. Also be very careful with the liquid smoke because that stuff is very potent. Add about half of what I call for then see if it's smokey enough for you. If not add the rest.

Hope you like it and make sure to let me know if you have any questions.

- 4 - 5 pounds pork shoulder
- 1 tablespoon Hawaiian salt
- 1/2 cup soy
- 1/4 cup worstershire
- 1 - 2 teaspoons liquid smoke
- 8 cloves garlic, sliced
- 1 inch of ginger sliced
- 1 head cabbage, roughly chopped

The Process
1. Take the pork and place in a crock pot then season all over with the salt. Then combine all the other ingredients except the cabbage in a bowl and mix well then pour over the pork. Let cook in the crock pot for 8 - 10 hours.
2. When pork is done, remove the pork making sure there isn't any ginger or garlic sticking to it. Then take the sauce and juice and run through a strainer into a small sauce pan. Take the sauce and reduce by 1/4 over medium heat.
3. Add the pork to a large wok, making sure to shred it while stirring it. Then add the cabbage and reduced sauce and stir well. Cover with a cookie sheet and cook until all the cabbage is cooked down. Keep removing the lid and stirring, then putting the lid back on.
4. When all the cabbage is cooked and sweating, serve over white rice.
5. Enjoy!!!

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