Kalua Pig and Cabbage
Dinner is done in 15 minutes and on the cheap with this stir fry of pork, cabbage, and onions!
Equipment
- 1 chef's knife
- 1 large cutting board
- 1 4-quart stainless steel pan or 10" sauté pan
Ingredients
- 2 tbsp olive oil or canola oil
- 12 ounces kalua pig use this Slow Cooker Kalua Pig recipe or store bought (about 1 ½ cups)
- 1 onion sliced
- ½ cabbage sliced or chopped (about 1 pound)
- ½ tsp ground black pepper
- 1 tbsp oyster sauce
Instructions
- Heat the pan on medium high heat. Add olive oil and onions. Cook for 2 to 3 minutes until the onions start to soften.
- Add the kalua pig and cabbage and mix to combine. Cook for 5 to 6 minutes, stirring occasionally. The kalua pig should be warmed through, and the cabbage softened to your preference.
- Add ground black pepper and oyster sauce and stir well.
- Serve on top of hot cooked rice or with a side of poi.
Video
Notes
Tips and Tricks
What if I can’t find Kalua Pig?
You can cook Kalua Pig at home in the slow cooker with my Slow Cooker Kalua Pig recipe. If you have pulled pork, use 12 ounces (1 ½ cups) of pulled pork and add 1 tsp of liquid smoke when you add the pork to the onions.
Can I use other types of cabbage?
You can use napa cabbage or Chinese cabbage. If you like mustard cabbage, this would also be a great substitute; I would add an extra tablespoon of oyster sauce with the mustard cabbage to help balance out its bitterness.
How long does this last in the fridge?
This dish will keep in the fridge for up to 5 days. You can easily double the recipe for meal prep or freeze the extra portion for up to 3 months.