There are many foods people like to eat to ensure good luck for the coming new year. My family always serves herring as the first food after the midnight toast. Some other traditional foods often served are Ham with Black-eyed Peas or Hoppin’ John, Pork, Cabbage, New Year’s cake that has a coin inside and who ever get the coin is ensured good luck, Lentils, grapes and the salted brine fish or herring to name just a few.
I know there are so many folks who got Instant Pots for this holiday season. I got mine several months back and I am really loving it. I will use it to make our New Years day meal of pork and cabbage that I affectionately call Kalua Piggie. There are lots of version you can find on the web; what I am sharing here is my adaptation of several of those recipes. I won’t be using the Hawaiian Red Salt that many traditional versions call for. I try to keep to a budget and I really don’t have any other use for a two-pound bag of red salt that you order online, but trust me it will still be a delicious meal.
So remember your favorite good luck food this New Year’s Day.
Wishing you a Happy New Year with the hope that you will have many blessings in the year to come.
Instant Pot Kahlua Piggie
I make this in my 6 Qt Instant Pot Duo
3 slices of Bacon
4-5 lb Pork Shoulder roast (I cut the pork off the bone and the meat into about 4 pieces)
4-5 Garlic cloves peeled and sliced into quarters
1 Tablespoon of Kosher salt
1 Cup Water
1 Tablespoon of Liquid Smoke
1 Small-Medium head of Cabbage, cored, and cut into 8 wedges
1. Put the bacon in the Instant Pot. Press Sauté.
2. While the bacon is cooking (turning it with tongs occasionally), cut the pork roast into about 4 nice size pieces so they will nicely fit into the pot. Slice the garlic cloves into quarters then cut slits in the roast and press the garlic pieces into the slits. Sprinkle half of the salt over the pork pieces and rub it in a bit. Turn the pork pieces over and sprinkle the rest of the salt on the pork rubbing it in.
3. By this time the bacon should be nicely browned. Put the pork on top of the bacon slices. Stop the Sauté function by pressing the Cancel button.
4. Add the Liquid Smoke to the 1 cup of water, stir, then pour to the pot, put the lid on and lock it in place. Make sure the pressure release knob is in the seal position.
5. Select Pressure/Cook. Press the “+” button until it shows 90 minutes. It will come up to pressure and the pressure pin will rise up. In a few minutes the time will begin to decrease. 90 minutes is the time it cooks once it’s under pressure.
6. When the 90 minutes is up, press the Cancel button to turn it off. Let the pressure release naturally, this will take about 20 minutes. The pressure pin will drop down when the pressure is completely released and you can open the pot.
7. Remove the pork from the pot and put the cabbage wedges in the cooking liquid into the pot. Put on the lid, press Pressure/Cook and press the “-“ to change the time to 3 minutes. While the cabbage is cooking, shred the pork with two forks.
9. When the cabbage is done, do a Quick Release. Push the pressure knob over with tongs or oven mitt to protect your hand. The steam will release immediately.
10. When the pressure has released and the pressure pin has dropped, open the pot. Put the cabbage on a large platter and top with the shredded pork.
11. You can pour some of the cooking liquid into the pork if you want it a juicier.
Serve with your favorite rice whether plain white rice or a flavored yellow rice. I also like to serve it with some chilled diced Pineapple on the side or a chilled fruit cocktail.
One of my favorite side dishes is Hawaiian Macaroni Salad. Goes great with Kahlua Pork or any Pulled Pork or BBQ Ribs.
Hawaiian Macaroni Salad Recipe
1 pound elbow macaroni
1/4 cup apple cider vinegar
2 cups Hellman’s Mayonnaise ONLY! Do not use Kraft Mayonnaise or Miracle Whip.
1 cup whole milk or can also use 2% but not 1% milk
1 Tablespoon brown sugar
4 green onions, thinly sliced
1/2 cup carrot, peeled and grated
1/2 cup celery. chopped
Salt and pepper to taste
- Bring approximately 4 quarts of water to a boil and add the macaroni. Cook through, you don’t want al dente.
- Drain the macaroni and return to the pot. Add the 1/4 cup vinegar and stir until the macaroni is well coated. Let cool.
- While the macaroni is cooling, combine the mayo, milk and brown sugar. Mix well. Add any desired salt and pepper.
- Pour this mixture over the cooled macaroni and mix until well blended.
- After mixing, add in the green onions, carrots and celery. Remember to save a little to add as a garnish on top.
- This salad is best if chilled for 2-4 hours before serving.