There’s something about the simplicity of Kalua Pork and Cabbage that keeps me coming back. It’s one of those humble, comforting dishes that doesn’t look fancy but delivers huge on flavor. If you’ve ever had it in Hawaii, you know what I mean—the smoky, salty pork and the soft, sweet cabbage come together in a way that just feels like home. And the best part? It’s ridiculously easy to make.
Whether you’ve got leftover Kalua pork from a weekend gathering or you made a big batch in the slow cooker, this recipe is the perfect way to stretch it into another satisfying meal. It’s savory, steamy, and meant to be served over a big bowl of rice. Let me show you how I make it.
Why This Recipe Just Works
- Minimal ingredients, maximum flavor: With just three components—pork, cabbage, and broth—this dish is simple, yet deeply savory.
- Perfect for leftovers: It’s a great way to give Kalua pork a second life without feeling like you’re eating the same thing twice.
- Quick cook time: From stovetop to table in about 20 minutes.
- Flexible: Use broth if you’re short on drippings, and tweak the cabbage texture to your liking.
Ingredients You’ll Need
(Serves 4 | Prep Time: 5 minutes | Cook Time: 20 minutes)
- 1 head green cabbage (about 3 lbs), chopped into 2-inch squares
- 2 cups cooked Kalua pork
- 1 cup Kalua pork drippings (or chicken broth if drippings aren’t available)
Optional but tasty:
- Steamed white rice for serving
- A dash of soy sauce or Hawaiian sea salt to taste
- A sprinkle of chopped green onions or chili flakes if you want some heat
How I Make Kalua Pork and Cabbage (Step-by-Step)
1. Chop the Cabbage
I start by cutting the cabbage into big square chunks—about 2-inch pieces. No need to be precise here. You want hearty pieces that won’t wilt to nothing during cooking.
2. Layer It in the Pan
I grab a large saucepan or deep skillet and pile in all the cabbage first. Then I spread the shredded Kalua pork evenly over the top. Finally, I pour the drippings or broth over everything. If I’ve got leftover pan juices from roasting or slow-cooking the pork, I always use that—it brings unbeatable flavor. Chicken broth works just fine too, especially if it’s low-sodium.
3. Steam and Simmer
I place the lid on the pan and turn the heat up to high until the liquid starts to boil. Once it’s bubbling, I lower the heat to medium and let it simmer for about 15 minutes. The steam softens the cabbage while the pork warms through and starts to soak into the greens.
4. Finish and Stir
Once the cabbage is mostly tender, I remove the lid and give the whole thing a good stir. This helps distribute the flavor and lets any excess liquid reduce slightly. I cook it uncovered for another 3–5 minutes, or longer if I want the cabbage super soft and almost melt-in-your-mouth tender.
How I Serve It
This dish is best hot from the pan, spooned generously over freshly steamed white rice. It soaks up all the smoky, salty broth and makes the perfect base. If I’m feeling extra, I’ll top it with a few dashes of soy sauce or a side of pickled daikon for contrast.
Tips for the Best Kalua Pork & Cabbage
- Don’t skimp on the cabbage: It wilts down more than you think. A full head might seem like a lot, but it’s just right.
- Drippings = flavor: If you’ve got them, use them. They carry the smoky saltiness of the original pork.
- Adjust texture: Some folks like their cabbage barely tender, others want it buttery-soft. Just cook a little longer if you prefer the latter.
- Bulk it up: Add sliced onions or carrots if you want to stretch it even further. A handful of bean sprouts at the end adds a nice crunch.
FAQs From My Kitchen to Yours
Q: What is Kalua pork exactly?
A: Traditionally, it’s a Hawaiian-style roasted pork that’s slow-cooked in an underground oven (called an imu). Most of us make it at home using a slow cooker or oven with liquid smoke and Hawaiian sea salt.
Q: Can I use another type of pork?
A: Sure! Pulled pork, carnitas-style pork, or even shredded rotisserie chicken in a pinch can work—it won’t be traditional, but it’ll still be good.
Q: Can I make this ahead?
A: Absolutely. It keeps well in the fridge for 2–3 days and reheats easily in the microwave or on the stove.
Q: Is this dish supposed to be soupy?
A: Not exactly, but you do want some liquid in the bottom for steaming and flavor. The cabbage will release some water as it cooks, too.
Why I Keep Coming Back to This Recipe
There’s something deeply comforting about this dish. Maybe it’s the way the cabbage soaks up the smoky pork flavor. Maybe it’s how fast and easy it is. Or maybe it’s just how good it tastes piled over a bowl of rice after a long day.
It’s not fancy or complicated—but that’s the point. Kalua Pork and Cabbage is the kind of meal that fills you up, warms you through, and reminds you that simple food can still be something special.
If you’ve got leftover Kalua pork or just need a satisfying dinner with minimal effort, give this one a try. It might just become your new weeknight favorite.
How I Turn Leftover Kalua Pork Into a Comforting One-Pan Meal
Ingredients
- 1 cup Kalua pork drippings (or chicken broth if drippings aren’t available)
- 4 cups chopped green cabbage
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon black pepper
- 1 tablespoon olive oil (optional for sautéing)
Instructions
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the sliced onion and minced garlic, and sauté until the onion is translucent.
- Add the chopped cabbage to the skillet, and stir well.
- Pour in the Kalua pork drippings (or chicken broth) and soy sauce.
- Sprinkle with black pepper, and stir to combine all ingredients.
- Cover the skillet and let it cook for about 20 minutes, stirring occasionally, until the cabbage is tender.
- Add the leftover Kalua pork to the pan and stir until heated through.
- Serve warm and enjoy your comforting one-pan meal!
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