Kalua Pork and Cabbage

Method6 steps

1. 1

   Step 1: Cut the one three-pound green cabbage head into roughly 2-inch squares. Put all the prepared cabbage in a large saucepan. Top with the two cups of fully cooked shredded kalua pork and the one cup of either cooked pork drippings or prepared chicken broth.

   Uses 1 green cabbage head, weighing 3 lb · 2 cups fully cooked shredded kalua pork · 1 cup kalua pork drippings or chicken broth

2. 2

   Step 2: Cover the assembled saucepan and heat on high until the liquid comes to a boil.

   Uses Cabbage and ready-cooked pork assembled with selected liquid

3. 3

   Step 3: Reduce the heat to medium, keeping the pan covered and the liquid gently bubbling. Cook for about 5 minutes until the cabbage becomes tender and steamy; continue as needed for the actual cabbage.

   Braise cabbage covered · 5 minUses Covered boiling cabbage-and-kalua-pork pot

4. 4

   Step 4: Uncover, stir and cook for a few more minutes until the cabbage is as soft as you like and the pork is hot throughout. If using chilled cooked pork, continue until the reheated pork reaches at least 165°F (74°C).

   Uses Partly braised cabbage and cooked pork

5. 5

   Step 5: Remove the pan from the heat. Serve the hot juicy pork and cabbage with the actual amount of cooked rice you want, if using. The complete dish is the source dinner amount for 3–4 people.

   Uses Fully hot kalua pork and tender cabbage · Cooked rice, as desired for serving

6. 6

   Step 6: Cool leftovers promptly and refrigerate in a sealed container within 2 hours. Use within 3–4 days. Reheat the selected serving in a microwave in 30-second intervals, stirring between intervals, or steam it, until hot throughout and at least 165°F (74°C).

   Uses Actual cooked kalua pork and cabbage leftovers