Hawaiian-Style Braised Pork with Stir-Fried Cabbage

A Taste of Home: My Hawaiian-Style Braised Pork

The aroma of ginger, garlic, and five-spice powder fills our kitchen, a comforting scent that always brings back memories of home. Living on the Big Island of Hawaii means fresh ingredients are readily available, and my days are often punctuated by the rhythmic sounds of the coffee farm and the sizzle of food cooking. I love to share our island life through food, and this Hawaiian-Style Braised Pork is one of my go-to recipes for entertaining friends and family.

This recipe is a simplified, stovetop version of the traditional kalua pig, a dish that holds a special place in Hawaiian cuisine. Instead of a traditional underground oven, we achieve the tender, melt-in-your-mouth pork by braising it slowly in a heavy pot. The result is unbelievably flavorful and remarkably easy to prepare, perfect for a busy weeknight or a relaxed weekend gathering. The slow cooking allows the flavors to meld beautifully, resulting in pork that's succulent and infused with the warm, earthy notes of the five-spice powder.

I often prepare this dish a day ahead, which is incredibly convenient. The flavors deepen overnight, and reheating is a breeze. The ease of preparation allows me to focus on other aspects of our dinner party, perhaps creating a stunning island-inspired table setting or catching up with friends. The recipe also comes together remarkably well with a simple stir-fried cabbage, offering a satisfying contrast to the rich pork. It’s a dish that embodies the spirit of Hawaiian hospitality – generous, flavorful, and easy to share.

The beauty of this dish lies in its simplicity. The few, carefully chosen ingredients work together harmoniously to create a masterpiece of flavors. The soy sauce provides a savory umami depth, while the brown sugar adds a touch of sweetness that balances the spiciness of the red pepper. The five-spice powder, with its complex blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds, lends a warm, aromatic essence that transports you straight to the heart of Hawaii. It's a subtle yet profound layer of flavor that elevates this dish far beyond the ordinary.

One of my favorite things about this recipe is its adaptability. Feel free to adjust the amount of crushed red pepper to suit your preference, creating a dish that’s as mild or spicy as you desire. I often experiment with adding other vegetables to the braising liquid, such as carrots or bell peppers, for an added burst of color and flavor. The possibilities are endless. This braised pork is a versatile recipe that welcomes creativity and personal touches.

Served with a side of steamed rice, this Hawaiian-Style Braised Pork is a complete and satisfying meal. The tender pork, the vibrant cabbage, and the fluffy rice all complement each other perfectly. This simple dish, made with love and fresh ingredients, has become a staple in our home. It represents more than just a meal – it's a celebration of life, love, and the unique flavors of our Hawaiian home. The joy of cooking and sharing it with others is what makes our house the best restaurant in town.

Beyond the delicious taste, it's about the memories created. The laughter shared around the table, the stories exchanged, the feeling of warmth and connection—that's the true essence of this dish and our island life. It's a recipe for happiness, as much as it is for a delicious meal. So, gather your family and friends, and let the aromas of Hawaii fill your kitchen. The result will be a meal that nourishes not only the body but the soul.

Remember to pair this dish with some steamed rice for a complete and satisfying meal. Enjoy!

Step-by-step

• Sprinkle pork with salt and pepper.
• Heat oil in heavy large pot over medium-high heat.
• Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl.
• Repeat with remaining pork.
• Add garlic, green onions, and ginger to pot; sauté 1 minute.
• Return pork and any juices to pot.
• Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil.
• Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes.
• Stir remaining broth and cornstarch in cup to dissolve; mix into pork.
• Simmer until gravy thickens, stirring occasionally, about 3 minutes.
• Season with pepper.
• (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.)
• Serve pork with cabbage.