Prepare to tantalize your taste buds with the irresistible combination of succulent Kalua pork and tender cabbage. This authentic Hawaiian dish is a testament to the vibrant flavors and rich cultural heritage of the islands. Kalua pork, a traditional Hawaiian pig dish, is slow-cooked in an underground oven called an “imu,” which imparts a unique and irresistible smokiness. Paired with the gentle sweetness of steamed cabbage, this dish promises a symphony of textures and flavors that will leave you craving more.

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Embarking on this culinary journey is not only a testament to your love of food but also a celebration of Hawaiian culture. The preparation process might require a bit of patience, but the end result is well worth the wait. Let’s delve into the intricacies of making this iconic Hawaiian delicacy, promising a feast that will transport you to the shores of paradise.
The Art of Kalua Pork: A Hawaiian Tradition
Kalua pork holds a special place in Hawaiian culture, often gracing festive gatherings and celebrations. Its origins can be traced back to ancient times when pigs were cooked in underground ovens, a method that imparts a distinct flavor profile. The word “kalua” itself means “to cook in an imu,” referring to the traditional earth oven used for this purpose.
Typically, an imu is dug into the ground and heated with wood and lava rocks. Once the imu reaches the desired temperature, the seasoned pork is wrapped in banana or ti leaves and lowered into the hot coals. The pork is then covered with more banana leaves and dirt, creating an airtight seal that traps the smoke and flavors within.
The slow-cooking process, which can take several hours, allows the pork to become incredibly tender and juicy. The smoky aroma permeates the meat, infusing it with a rich and captivating flavor. Upon its emergence from the imu, Kalua pork is ready to be shredded or pulled, making it perfect for serving on its own or as a flavorful filling for tacos and salads.
Ingredients: A Culinary Symphony of Sweet and Savory
To embark on this culinary adventure, you will need the following ingredients:
- Pork shoulder (butt roast): Approximately 8-10 pounds, with the bone in
- Hawaiian sea salt: 3-4 tablespoons
- Cabbage: 1 medium head, shredded
- Onion: 1 large, thinly sliced
- Low-sodium soy sauce: 1/2 cup
- Brown sugar: 1/4 cup
- Water: 1 cup
li>Garlic: 4-5 cloves, minced
Instructions: Embarking on a Culinary Expedition
Once you have gathered the necessary ingredients, you can embark on the culinary journey of making Kalua pork and cabbage:
Step 1: Season the Pork
Using a sharp knife, score the pork shoulder in a crosshatch pattern, making shallow cuts about 1 inch apart. This will help the seasonings penetrate the meat more deeply.
Generously season the pork with Hawaiian sea salt, rubbing it into the cuts and all over the surface. Allow the pork to rest for at least 30 minutes, allowing the salt to draw out moisture and enhance the flavor.
Step 2: Prepare the Cabbage
While the pork is resting, prepare the cabbage. Remove any tough outer leaves and core the cabbage. Shred the cabbage into bite-sized pieces and set it aside.
Step 3: Sauté the Vegetables
Heat a large skillet over medium heat. Add a drizzle of oil and sauté the onions until they become translucent. Add the garlic and cook for another minute or two until fragrant.
Step 4: Deglaze the Pan and Add Cabbage
Pour the low-sodium soy sauce into the skillet and bring it to a boil. Let it simmer for a minute or two until the sauce thickens slightly.
Add the shredded cabbage to the skillet and toss to coat. Add 1 cup of water, cover the skillet, and reduce heat to low. Let the cabbage steam for 10-15 minutes, or until it becomes tender but still retains a slight crunch.
Step 5: Assemble the Meal
Once the pork is fully cooked, remove it from the imu and let it cool slightly. Shred or pull the pork into bite-sized pieces.
To serve, place a bed of steamed cabbage on a plate. Top with shredded Kalua pork and drizzle with the remaining juices from the pan.

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Tips and Tricks: Enhancing Your Culinary Creation
Here are a few tips to elevate your Kalua pork and cabbage dish:
- Use high-quality pork: The quality of the pork will significantly impact the final outcome. Opt for a pork shoulder with good marbling for added flavor and tenderness.
- Don’t overcook the pork: Kalua pork is best when it is cooked until it is fall-off-the-bone tender. However, overcooking can lead to dry and tough meat.
- Add other vegetables: Feel free to experiment by adding other vegetables to the cabbage, such as carrots, celery, or bell peppers.
- Serve with your favorite sides: Kalua pork and cabbage pairs well with various sides such as rice, mashed potatoes, or macaroni salad.
How To Make Kalua Pork And Cabbage
Conclusion: A Culinary Adventure Concludes
Congratulations! You have mastered the art of making Kalua pork and cabbage, a dish that embodies the essence of Hawaiian cuisine. This succulent pork and tender cabbage combination will tantalize your taste buds with its symphony of flavors, leaving you craving more. Whether you’re celebrating a special occasion or simply indulging in a taste of paradise,