Imagine a dish that transports you straight to the lush, tropical landscapes of Hawaii with just one bite. This Kauai Pork and Cabbage recipe is not just a meal; it's a culinary journey that combines tender, slow-braised pork with sweet, melt-in-your-mouth cabbage in a symphony of flavors that will make your taste buds dance. Whether you're a home cook looking to explore Hawaiian cuisine or simply craving a hearty, soul-satisfying meal, this recipe promises to deliver an unforgettable dining experience that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 2 pounds pork shoulder, cubed
- 1 small head of cabbage, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Prepare ingredients by cutting pork shoulder into 1-inch cubes, ensuring even sizing for consistent cooking. Pat meat dry with paper towels to help achieve better browning.
- Season cubed pork generously with salt and pepper, ensuring each piece is evenly coated.
- Heat vegetable oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering and hot.
- Working in batches, brown pork cubes on all sides, creating a deep golden-brown crust. This should take approximately 4-5 minutes per batch. Remove browned meat and set aside.
- In the same pan, add diced onions and sauté until translucent, about 3-4 minutes. Add minced garlic and ginger, cooking for an additional 30 seconds until fragrant.
- Return browned pork to the pan, adding soy sauce and enough water to almost cover the meat. Bring to a gentle simmer.
- Reduce heat to low, cover the pan, and let the pork braise slowly for approximately 45-50 minutes, or until meat becomes tender and begins to break apart easily.
- Add chopped cabbage on top of the meat, cover, and continue cooking for an additional 10-15 minutes until cabbage is soft but not mushy.
- Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.
- Remove from heat and let rest for 5 minutes before serving. The dish should have a rich, slightly glossy appearance with tender meat and soft cabbage.
- Serve hot, ideally over steamed white rice, garnishing with chopped green onions if desired.
Tips
- Meat Selection: Choose a well-marbled pork shoulder for maximum tenderness and flavor. The fat content helps keep the meat juicy during the long braising process.
- Browning Technique: Take your time when browning the pork. Don't overcrowd the pan, as this will steam the meat instead of creating a beautiful golden crust.
- Low and Slow: The key to incredibly tender pork is patient, low-temperature cooking. Resist the urge to rush the braising process.
- Cabbage Timing: Add the cabbage towards the end of cooking to prevent it from becoming too mushy. You want it soft but still with a slight bite.
- Flavor Boosters: For an extra layer of flavor, consider adding a splash of rice vinegar or a sprinkle of red pepper flakes to customize the dish to your taste.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't hesitate to make it in advance and reheat gently before serving.
- Serving Suggestion: Serve over steamed white rice to soak up all the delicious braising liquid, and garnish with fresh chopped green onions for a pop of color and freshness.
Nutrition Facts
Calories: 468kcal
Carbohydrates: 11g
Protein: 30g
Fat: 35g
Saturated Fat: g
Cholesterol: 90mg
