Makes enough for four very hungry people
Main Course

Ingredients

Kalua Cabbage with Hapa Rice and Chili Peppah Water
  • pork butt,3,lb,,
  • Hawaiian sea salt (or other coarse sea salt),2-3, tbs,,
  • whole banana,1,,,
  • homemade chicken stock,1½, cups,,
  • liquid smoke,3,tbs,,/wrights-hickory-liquid-smoke
  • large banana leaves,2,,,
  • shortgrain white rice,1,cup,,
  • red rice,1,cup,,
  • small green cabbage,½,,cleaned and quartered,
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Kalua Cabbage with Hapa Rice and Chili Peppah Water

The name of this dish is a contraction of “Kalua Pig and Cabbage.” In Hawai’i, if you want Kalua Pig, you get a smoky pulled pork. If you order Kalua Cabbage, you will receive smoky pulled pork with cooked green cabbage. You can mimic the effects of an imu (a Hawaiian underground oven) at home with a slow cooker or a very low oven (make sure your baking dish is very tightly sealed with parchment, foil and a lid to allow for maximum steaming to happen within it). In my experience, you can put Chili Peppah Water over everything, but it was made for dousing Kalua Pig.
Written By Kiki Aranita, Poi Dog | Feb 12, 2021

Ingredients

Kalua Cabbage with Hapa Rice and Chili Peppah Water
  • pork butt,3,lb,,
  • Hawaiian sea salt (or other coarse sea salt),2-3, tbs,,
  • whole banana,1,,,
  • homemade chicken stock,1½, cups,,
  • liquid smoke,3,tbs,,/wrights-hickory-liquid-smoke
  • large banana leaves,2,,,
  • shortgrain white rice,1,cup,,
  • red rice,1,cup,,
  • small green cabbage,½,,cleaned and quartered,
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Instructions:

  1. Coat the pork butt in salt and place in a slow cooker on its lowest seating or preheat your oven to 250 degrees and place the salted pork butt in a Dutch oven
  2. Place the whole banana (degree of ripeness does not matter and this is a good way to use that last overripe banana) next to the pork butt
  3. Add liquid smoke over the pork butt
  4. Pour 1 and 1/2 cups of stock over the pork butt 
  5. Cover the pork butt and banana with banana leaves, tucking the leaves around them like a blanket
  6. If using a slow cooker, put the lid on. If using a Dutch oven, cover the pot with parchment, then foil and then the oven-safe lid and put in the oven
  7. Cook for 5 hours until the internal temperature of the pork is just over 200 degrees. During this time, make your two-grain rice, blended and steamed together.
  8. Remove pork pan from oven, or turn off cooker and remove and discard the banana leaves and bananas
  9. Lift the pork and strain off juices but reserve them
  10. Cook the cabbage in the pork jus on your stovetop 
  11. The pork butt should be cool to the touch at this point. Pull off the gristle and fat and pull into thick strands.
  12. Mix the cabbage in with the pork and jus, douse in Chili Peppah Water and serve with your hapa (half and half) rice.