Pressure-cooker Hawaiian Kalua Pig

Pressure-cooker Kalua pig is cooked, moist and tenderized in a non-stick frying pan with the Kalua pig skin still intact. The Kalua pig skin can be easily peeled off by hand while the inside remains very warm and well-cooked.

Cooked in a pressure cooker, this dish is very easy to make and the cooking time takes only about fifteen minutes tops. Serving the chicken as is with rice, it is an exceptionally healthy dish that is full of nutrients that the typical chicken dish does not provide.

Pressure-cooked Kalua pig is cooked on the top of a high pressure cooker. It can be easily prepared using some tasty tropical fruits and vegetables such as Kalua pig, banana, pineapple, squash, and other juicy fruits. To make your Kalua pig more tasty, you may steam the pig using a Kalua pig steamer.

Pressure-cooking helps in retaining nutrients and flavor in the food thus enabling the customers to have their meal very frequently and at affordable prices. This makes pressure-cooker kalua pig the best healthy and cost effective cook!

Kalua pig is a delicacy from the islands of Borneo and Sumatra, well known throughout the world. The rich meat with its sweet succulent sauce makes this dish a favorite when cooked and eaten outdoors.

This Kalua pig recipe is a very easy preparation using just an electric pressure cooker. No matter if you are a beginner or an expert cook, you will find that cooking this juicy pork is a satisfying experience. When it comes to cooking this dish you really do get what you pay for, so save some money by making it yourself.

Pressure-Cooker Hawaiian Kalua Pig

Recipe by TiffanieCourse: DinnerCuisine: hawaiianDifficulty: Easy


Prep time


Cooking time





I was amazed that this recipe was so easy to make, yet still came out so tasty! The smoky bacon really permeated the pork and reminded me of eating in Hawaii.


  • 3 slices bacon

  • 1 (5-pound) bone-in pork shoulder

  • 5 cloves garlic, peeled (optional)

  • 1 1/2 tablespoons kosher or coarse salt, such as Alaea Red Hawaiian Coarse Sea Salt or smoked salt (or 1 tablespoon of Alaea Red Hawaiian Fine Sea Salt)

  • 1 cup water

  • 1 medium green cabbage, cored and cut into 6 wedges


  • Whether you use an Instant Pot, a stovetop pressure cooker, or an electric one, the process is pretty much the same. The only difference is that the cooking time will be slightly shorter with a stovetop cooker than with an electric cooker (75 minutes vs. 90 minutes).
  • Drape the bacon in a single layer on the bottom of a pressure cooker. Press the “Sauté” button (if your cooker has one) and in about a minute, your bacon will start sizzling. (If you’re using a stovetop pressure cooker instead, line it with 3 pieces of bacon, crank the burner to medium, and start frying your bacon.)
  • Cut the pork shoulder into 3 equal pieces. I normally cut out the piece with the bone first, and then cut the 2 other pieces to match the first.
  • If you’ve got some garlic on hand, use it! With a sharp paring knife, stab a few slits in each piece of pork, and tuck in the garlic cloves.
  • Sprinkle the salt evenly over the pork. As you’re seasoning the pork, you’ll hear the bacon sputtering in the pressure cooker. Don’t forget to flip the slices, and turn off the heat when the bacon is browned on both sides.
  • Place the salted pork on top of the bacon, keeping the meat in a single layer. Pour in the water.
  • Do not forget this step: With a pressure cooker, you have to add some liquid for it to work properly. Check your manual to see what the minimum amount of liquid is for your particular model, and adjust accordingly. (After some digging and experimenting, I discovered that 1 cup of water is perfect for this recipe in my Instant Pot.)
  • Next, cover and lock the lid. If you’re using an Instant Pot, select the “Manual” button and press the “+” button until you hit 90 minutes. For an electric pressure cooker, set it for 90 minutes a high pressure. If you’re using a stovetop pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.
  • When the pork is finished cooking, the Instant Pot or electric pressure cooker will switch automatically to its “Keep Warm” mode. If you’re at home, press the “Keep Warm/Cancel” button to turn off the cooker and let the pressure come down naturally quicker. If you’re using a stovetop pressure cooker, remove the pot from the heat. In either case, let the pressure release naturally (which will take about 15 minutes).
  • Once the cooker is depressurized, check that the pork is fork-tender. If the meat’s not yet fall-apart tender, you can always cook the pork under high pressure for another 5 to 10 minutes to get the right texture.
  • Transfer the cooked pork to a large bowl and taste the cooking liquid remaining in the pot. Adjust the seasoning with water or salt if needed.
  • Add the cabbage wedges to the cooking liquid. Replace the lid and cook the cabbage under high pressure for 3 to 5 minutes. When the cabbage is done cooking, activate the quick-release valve to release the pressure.
  • While the cabbage is cooking, shred the pork. Once the cabbage is cooked, pile it on your shredded pork.


  • Slow cooker directions: (Get the full recipe here.) Line the slow cooker with the raw bacon. Prepare the pork as directed above and place in the slow cooker. Don’t add any water! Cook on low for about 16 hours. (Note: Newer slow cookers are hotter and may only require 9 to 12 hours on the low setting.) Remove the finished pork from the slow cooker, add the shredded cabbage, and let the cabbage cook while you cool and shred the pork.
  • Oven or stovetop directions: Prepare the pork as for Slow-Cooker Kalua Pig, but in a large Dutch oven or heavy stockpot with a lid. Place the pot in a 300°F oven or over the lowest burner heat on the stovetop until fork-tender.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freeze the pork (but not cabbage) for up to 3 months.

Reference : thekitchn.


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