Kalua Cabbage
Smoky shredded kalua pork tossed with wilted cabbage for a savory, comforting side that stretches the luau's centerpiece.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it shimmers.
- 2
Add the shredded kalua pork and stir-fry for 2 to 3 minutes to render its fat and crisp the edges slightly.
- 3
Add the chopped cabbage in batches, tossing constantly so it begins to wilt and pick up the smoky pork flavor.
- 4
Pour in the water or broth, cover, and steam for 4 to 5 minutes until the cabbage is tender but still has a little bite.
- 5
Uncover and stir-fry another 2 minutes to cook off excess liquid, then season with the Hawaiian sea salt and black pepper to taste.
- 6
Serve hot as a side dish alongside rice, adjusting the salt carefully since the kalua pork is already seasoned.
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