American · Hawaiian · main

Kalua Pork

Kalua Pork reads umami 9.4, richness 7.7 and salinity 5.9 on Palate's 0–10 flavor X-ray — a American · Hawaiian main, about 2 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 10.0 / 10
• Sweet & Fruity — 2.1 / 10
• Sour & Bright — 1.6 / 10
• Bitter & Earthy — 5.9 / 10
• Rich & Fat — 7.9 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 9.4 · Richness 7.7 · Salinity 5.9 · Smoke 5.7 · Allium 4.4 · Funk & Ferment 2.8 · Warm Spice 2.3 · Sweetness 2.1 · Sourness 1.6 · Floral 1.3 · Bitterness 1.1 · Herbaceous 0.9 · Nutty 0.8 · Earthy 0.7

What's in it (9)

• 3 pounds Pork Country Ribs
• 1 Tablespoon Liquid Smoke
• 1 Tablespoon Sea Salt
• 1 Tablespoon Light Soy Sauce
• 2 teaspoons Fresh Ginger, Minced
• 2 cloves Garlic, Minced
• 1/4 cups Water
• 1 head Cabbage, Coarsely Chopped And Stir Fried (optional)
• Cooked White Rice (optional)

Time & effort: about 2 hr 15 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 140.4 kcal, 18.5 g protein, 4.5 g fat, 5.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (18 steps)

1. Combine spices (liquid smoke, sea salt, soy sauce, ginger and garlic).
2. Put pork in a pot large enough to fit in a single layer.
3. Pour in marinade from above.
4. Add 1/4 cup water.
5. Heat to a simmer and cover.
6. Continue simmering for 2 hours, occasionally flipping the meat.
7. Add extra water if necessary.
8. Meat is done when the meat is falling apart and the liquid has all evaporated.
9. Stir and cook meat in rendered fat until brown.
10. Remove meat from pot and shred.
11. Discard any extra fat that has not been rendered.
12. Note: The dish is slightly on the salty side.
13. It is supposed to be that way.
14. I serve it with plain white rice and stir fried cabbage to balance it.
15. The white rice tempers the saltiness and the cabbage adds a bit of sweetness.
16. If Im feeling naughty, I will saute the cabbage in a little of the rendered fat from the pork.
17. You can pop it into a slow cooker as well, but it will probably require a little extra time to cook.
18. Enjoy!

Dishes with a similar flavor shape

• Flammekueche (Tarte Flambée) — French · Alsace
• Ham and Bean Soup — American
• Tutu à Mineira — Brazilian
• Żurek (Sour Rye Soup) — Polish
• Sarma (Sour Cabbage Rolls with Smoked Ribs) — Serbian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.