Kalua Pork with Cabbage and Rice
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Ingredients
- 800 g diced pork shoulder
- 1 tbsp smoked paprika
- 3 garlic cloves
- 300 ml chicken stock
- 500 g white cabbage, finely shredded
- 300 g long-grain white rice
Nutrition (per serving)
- Calories
- 742 kcal
- Protein
- 43.8 g
- Carbohydrate
- 66 g
- of which sugars
- 6.6 g
- Fat
- 33.2 g
- of which saturates
- 11.7 g
- Fibre
- 4.3 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the diced pork shoulder with the smoked paprika and crushed garlic cloves. Heat a little oil in a large pot and brown the pork for 6-7 minutes.
- 2
Pour in the chicken stock, cover and simmer for 70-75 minutes until the pork is very tender and shreds easily with a fork, with no pink remaining.
- 3
Shred the pork in the pot juices.
- 4
Add the cabbage for the final 10 minutes of cooking, covered, until wilted.
- 5
Cook the rice and serve the pork and cabbage over it.
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