Kālua Pig and Cabbage
This recipe is so simple it's hardly mentioning, yet it's also the second most popular way to eat kālua pig. The most popular is to sneak little bits as the pig is fresh from the pit (or crockpot).
Besides tasting great, mixing kālua pig with cabbage is a great way to stretch the meat across multiple meals. The first night I serve the pig unadorned. The second night, with cabbage. After that I either freeze the remainder or start using it in salads, quesadillas, etc.
- 2 T. vegetable oil
- 1 head cabbage, thinly sliced
- several cups leftover kālua pig (see recipe)
Heat the oil in a large skillet. When hot, add the sliced cabbage and stir fry for a few minutes until it softens but isn't fully cooked. Stir in the pork along with its juices. Cover and simmer 3-4 minutes until the cabbage is no longer crunchy.
I love this dish, I usually add some sliced onions with the cabbage. Quick fast meal and good with lots of rice, hope your computer is back to normal soon.
I've tried it with onions before as well, but maybe I'm not doing it right because they never really added anything special when I did it. There is so much flavor in the pork that it washed out the onions.
The computer stuff is nearly back to normal. These kinds of things always take longer than I think they should.