Kalua Pig Cabbage


Kalua Pig and Cabbage Oven Roasted

Serve Kalua pig cabbage over hot rice or with some delicious poi. Enjoy!

Kalua Pig and Cabbage Recipe
You can eat the Kalua Pig as is, over hot rice or mix with cabbage. Both are delicious. Don't forget the poi. :)
Cuisine: Hawaiian Local Style
Recipe type: Main
Serves: 6
  • 3 tablespoons Hawaiian salt
  • ¼ cup soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, crushed
  • 1 small piece ginger, crushed
  • 12 large ti leaves
  • 5 lbs. pork roast
  • Liquid smoke
  • Cabbage, cut into bite size pieces. Amount of cabbage added to Kalua pig based on how much you want to use.
  1. Combine salt, soy sauce, Worcestershire, garlic, and ginger in a small bowl.
  2. Wash ti leaves: remove fibrous part of the veins.
  3. Use a 9x13 inch pan, line with ti leaves, be sure to extend leaves about 10 inches
    out of pan
  4. Place roast in center of leaves; rub with soy sauce mixture and add a few drops of
    liquid smoke
  5. Fold leaves over top of roast and secure with string.
  6. Place a piece of foil over top of pan and crimp to the edges of pan.
  7. Roast at 375 degrees for 5 hours.
  8. Serve pork shredded or add cabbage
  9. On medium high heat, add some of the Kalua pig and cabbage in a pot. Pour some of the drippings and mix together. Simmer until cabbage is cooked but not to soft. Serve over hot rice. Enjoy!
Adjust seasonings according to your taste.


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