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This is a common way to use leftover kalua pig. It is best, I think, when sprinkled with Hawaiian Chili Water <<link to this recipe>>
Heat the pork fat or vegetable oil in a large sauté pan, skillet or wok set over high heat, add the cabbage and sauté, stirring and tossing all the while, until it begins to soften. Reduce the heat if necessary to keep it from burning.
Add the pork and 1/2 cup water. Toss thoroughly, cover and cook for about 3 to 4 minutes, until the pork is heated through and the cabbage fully tender. Uncover and cook on high until all the water is evaporated. Serve right away.
Cooking
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Recipe
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Sauces & Condiments
I developed this suave sauce originally to go with seared foie gras, which I served over apples sautéed in butter, something I rarely do these days, as Sonoma Foie ...
