Crispy Pork Belly with Braised Cabbage

Name: Crispy Pork Belly with Braised Cabbage
Total time: 90 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Pork belly — 200 g; White cabbage — 250 g; Onions — 50 g; Cumin — 1 g; Salt — 2 g

Succulent, crackling-skinned pork belly roasted to golden perfection, served with tender braised cabbage, caramelized onions, and a touch of caraway.

Time: 1 h 30 min
Serving: 1130 kcal
Ingredients: ≈ $2.08
Protein: 23 g

Hearty

Ingredients

1 Pork bellypack 600 g ≈ $4.50 200 g
2 White cabbagepack 1.2 kg ≈ $2.40 250 g
3 Onions≈ $1.60 per kg 50 g
4 Cumin 1 g
5 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Preheat oven to 340°F (170°C). Pat the pork¹ belly dry, score the skin in a crosshatch pattern, then season generously with salt and caraway seeds.
Place the pork¹ belly skin-side up in a roasting pan and bake for 60 minutes until the meat is tender.
Increase oven temperature to 425°F (220°C) and roast another 10–15 minutes until the skin is deep golden and crisp.
While the pork¹ roasts, thinly shred the cabbage and finely dice the onion³.
Remove 1 tablespoon of pork¹ fat from the roasting pan, heat it in a skillet over medium heat, and sauté the onion³ for 3 minutes. Add the cabbage, season with salt, cover, and simmer on low heat for 25 minutes until tender.
Let the pork¹ rest for 5 minutes, then slice into portions and serve with the braised cabbage.

Tips

Why it works: Start with 60 minutes at 170 °C so the meat turns tender, then go to 220 °C so the skin puffs up and turns crisp. Strong heat at the start makes the meat tough.
Substitutions: Swap the cumin for caraway in the same pinch. The flavor is similar. Swap the white cabbage for sauerkraut (rinse it if it's very sour), and skip the salt.
Common mistakes: If the skin isn't dried, it stays rubbery instead of crisp. Before roasting, the skin should feel dry to the touch. At 220 °C it blisters and darkens.
Storing and reheating: Keeps 3 days in the fridge. Store the pork belly and cabbage separately. Reheat the pork belly in the oven at 180 °C for 10 minutes to bring back the crust, and the cabbage in a pan.
Serve with: Serve with mustard and a salted pickle. For a Sunday lunch, add boiled potatoes.

In short

In the planner this dish is cooked for two days: reheat on day two.

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Nutrition

Per serving and share of 2000 kcal

Calories	1130 kcal	57%
Protein	23 g	31%
Fat	107 g	152%
Carbs	16 g	6%
Per 100 g	225 kcal

Cost

≈ $2.08per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pork belly.