Crispy Pork Belly Slabs With Buttered Cabbage

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 90 min · Pork · gluten-free, keto, low-carb

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb, cut into 4 slabs skin-on pork belly
• 1 small head, cored and sliced green cabbage
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1/2 tsp caraway seeds
• 1/2 tbsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Method (tap to check — screen stays awake)

1. Heat the oven to 300F. Score the pork belly skin in a crosshatch without cutting into the meat, then rub it all over with the salt, pepper and garlic powder, working the salt into the scores.
2. Set the slabs skin-up on a rack over a sheet pan and roast 60 minutes, until the meat gives easily when poked and the fat has rendered into the pan.
3. Raise the oven to 475F and roast 12 to 15 minutes more, watching closely, until the skin puffs, blisters and crackles when tapped with a spoon. Rest 10 minutes.
4. Meanwhile melt the butter in a wide skillet over medium-high, add the cabbage and caraway, and cook 8 minutes, stirring only every couple of minutes so the edges catch and brown. Finish with the vinegar and a pinch of salt.
5. Cut each slab into thick fingers and pile them over the buttered cabbage.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook