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| Topic: Salt pork w/cabbage | |
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Got this recipe from a Hawaiian friend of mine.
Pork butt. Kosher or coarse Hawaiian salt Liquid smoke. Green cabbage Onion. Black pepper corns White sticky rice. HD foil Turkey oven bag. Cooking oil Pre-heat oven to 300* F. In a roasting pan, place several sheets of foil, and the open oven bag. Cover butt with liquid smoke(use gloves),then cover butt in coarse salt- be generous this is salting the whole meal. Close up oven bag and wrap tightly with foil. Add water to the roaster ions inch deep. Cook in oven at 300� for one hour, lower temperature to 250� and cook till meat falls off bone and can be pulled easily. Prepare white rice per instructions on package. Dice onion and saut� in large pan or wok. Chop cabbage into large strips, coat lightly with oil add to onion, cook cabbage down till it softens/wilts to your Liking. Add shredded pork to cabbage. Serve on plate over rice. And enjoy, even better the next day. |
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Got this recipe from a Hawaiian friend of mine. Pork butt. Kosher or coarse Hawaiian salt Liquid smoke. Green cabbage Onion. Black pepper corns White sticky rice. HD foil Turkey oven bag. Cooking oil Pre-heat oven to 300* F. In a roasting pan, place several sheets of foil, and the open oven bag. Cover butt with liquid smoke(use gloves),then cover butt in coarse salt- be generous this is salting the whole meal. Close up oven bag and wrap tightly with foil. Add water to the roaster ions inch deep. Cook in oven at 300� for one hour, lower temperature to 250� and cook till meat falls off bone and can be pulled easily. Prepare white rice per instructions on package. Dice onion and saut� in large pan or wok. Chop cabbage into large strips, coat lightly with oil add to onion, cook cabbage down till it softens/wilts to your Liking. Add shredded pork to cabbage. Serve on plate over rice. And enjoy, even better the next day. |
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