Set out a scale and the equipment for Kalua pork. Heat to 425°F / 218°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, green cabbage, garlic, kosher salt, olive oil. Kalua pork is cooked in Hawaii as its own plate, not as a copy of a restaurant menu. Salt the pork heavily and roast it covered until it shreds, then wilt cabbage in the juices. An imu pit and kiawe wood are the feast. A covered oven roast is the heat this kitchen has. Amounts are for 4 from foods this library can count.
