I’m not sure why I didn’t mention this in my original kalua pig recipe, but we often add head cabbage to the pig when reheating it for leftovers. This is a common use for leftover kalua pig in Hawaii, as it brings a new texture to the meat and reinvigorates the dish.
To do so, reheat the cold pig in a covered pan on medium heat for about five minutes, adding some chopped head cabbage and a little water for an additional five minutes.
Click here to read the whole kalua pig post/recipe, which has now been amended.
