While I love cooking more than probably any other activity (aside from eating, of course), I don’t always look forward to creating elaborate meals at the end of a long workday. Weekends are perfect for multiple-step dinners and side dishes, but when I come home from working, I’d much rather take a nap (unfortunately my naps usually last 3-4 hours) or watch TV. When I’m a lazy bitch but still want to make and eat something delicious, I’ll make one of my easier stir fry dishes (my beef broccoli recipe is foolproof and especially tasty!!) or some type of pasta. One of the quickest dinners I love to make is kalua pig and cabbage because it requires almost no cooking and is beloved by basically everyone (even the pickiest eaters like my mom and my partner)! Thankfully May’s and Keoki’s brands exist so the most work I have to put in is chopping the cabbage and steaming both ingredients! Kalua pig and cabbage can also be served as just kalua pig, but I prefer having the crunch of the fibrous veggies as extra texture. Make sure you’re serving it with white rice and a delicious side dish like mac salad—I don’t make the rules!
- One container of May’s or Keoki’s brand kalua pig
- 1/2 head of cabbage
- Shoyu, sesame oil, chicken broth, pepper to taste
- Cut cabbage head in half and thinly slice half into strips
- In a pan on medium heat, add entire container of pre-cooked kalua pig
- While kalua pig is heating throughout, toss in cabbage shreds
- Season with a bit of shoyu, sesame oil, and pepper
- Add 1/4 cup or more of chicken broth to create moisture in the meat and assist with cabbage cooking
- Cover the pan with a lid to steam the cabbage
- When cabbage is tender but still slightly crisp, remove pan from heat
- Serve on top of white rice and with a side of tofu, mac salad, or lomi salmon (or all three)!