It is foolproof, using three absolutely simple ingredients and a crock pot. It makes you look like a genius. And the potential for full-meal and even-a-little-fancy leftovers makes me love it even more. Here is the Kalua Pig retrospective.
Kalua pig solo.
Rice balances out the salt/smoke flavor. Salad and fresh melon made for a complete meal.
Kalua pig and cabbage.
Shred a head of cabbage thinly, either by hand or using a mandoline. Heat a hunk of kalua pig in a wok and add cabbage. No oil necessary. As the pork and cabbage heat, the pork will release some of its flavors and the cabbage will soften and get slightly sweet. Another salty/smoky/sweet balance.
Fried egg on top is optional, and was a little overkill this week.
Kalua pig taco cups.
Kalua pig masquerading as carnitas. The Li-hing pineapples need to be worked out a little more, so instead, a quick salsa from a gigantic heirloom tomato.
The leftover gyoza wrappers work out really well when you use a muffin tin to shape them into cups. A quick bake crisps them up.
Please note that I do not advocate pork three times a week as a regular practice, even though kalua pig and cabbage and the kalua pork tacos use very little meat. This was an 'off' week to play with food. In a normal week, I'd freeze the leftovers for another time.
Eat Well. Be Well.