I’ve hit a milestone today: This is the first dish I’m posting about where I think to myself, “Did I post this one already?”
Kalua pig is a favorite around here. Note: “kalua” = a traditional Hawaiian cooking method; “kahlua” = coffee liqueur. We’re talking about the first one.
A search tells me I mentioned it a couple times, but this’ll be the first time I’ve really told you about it, and it is, hands-down, the most-requested dinner from the kid. She loves it. It’s very simple—just pork and cabbage over sticky rice—but she can’t get enough of it.
I got the recipe from my dearly departed Usenet friend kilikini (Christy), who is still who I think of when I make this dish. She died way too young, and she was loved dearly and is missed sorely by her online foodie communities. She explained that one could get the flavor of a traditional kalua pig dish using an oven and a frightening amount of liquid smoke.
First, make the pork according to the recipe at the link above. Do not fear the liquid smoke. Be brave. It doesn’t overpower things, I promise. Toward the end of the cooking time, you want to start a pot of sticky rice (if you aren’t sure how to make this, let me know and I’ll teach ya).
Then, shred some cabbage, as finely as you like it:
Next, plop the pork and some of its juices on top of the cabbage:
Then, mix it all up and put it over some sticky rice:
It’s really quite good. The cabbage really adds something, and the leftovers are very versatile. We sometimes have it in tacos or burritos, and James thinks it’d be fun to make a kalua pig pie out of the next batch.
Miss you, Christy. So glad I was able to tell you I loved you before you died, and to thank you for adding this delicious dinner to my family’s Mom Food repertoire.