Kalua Cabbage
Re-create the steaming effect of an imu, or Hawaiian underground oven, using your slow cooker to make this hearty pork and cabbage dish. Lapsang souchong, a smoky tea, mimics the imu’s smoke while a whole banana replicates the flavor traditionally imparted by layers of banana leaves. If you can’t find lapsang souchong, you can replace it with 2 tablespoons liquid smoke. Serve with rice.
Ingredients
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2½ pounds boneless pork shoulder, trimmed
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1 quart low-sodium chicken broth
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1 large banana, scrubbed
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2 tablespoons kosher salt
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2 tablespoons smoky tea leaves, like lapsang souchong
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Banana leaves (optional)
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1 large or 2 small heads green cabbage (about 4 pounds), cored and cut into 2-inch strips
Description
- Combine pork shoulder, 1 quart broth, 1 banana (do not cut or peel), 2 tablespoons salt and 2 tablespoons tea leaves in a 6-quart slow cooker. Cover with banana leaves, if using. Cover the slow cooker and cook on Low for 8 hours or until the pork is fork-tender and easily shredded.
- Transfer the pork to a large mixing bowl. Using a fine-mesh sieve, strain the liquid over a large pot, reserving any meat; discard the banana, tea leaves and banana leaves, if using. Let the liquid cool slightly. Skim off half of the rendered fat with a spoon.
- Meanwhile, use 2 forks to pull the pork into strands, discarding any gristle.
- Place the pot over medium-low heat; add cabbage. Bring to a simmer; cook, stirring frequently, until the cabbage has softened, about 20 minutes. Add the pork to the pot and stir to combine.
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