Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of boneless, skin-on pork belly into 1-inch thick pieces, score the skin side lightly, and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   Heat 2 tablespoons of cooking oil in a large heavy-bottomed pan or Dutch oven over medium-high heat, then add the seasoned pork belly pieces skin-side down and sear for 8-10 minutes until deeply golden and crispy, before flipping and searing for another 5 minutes on the other sides, then remove the pork belly from the pan and set aside, reserving the rendered fat.

3. 3

   In the same pan with the rendered fat, add 1 medium finely sliced yellow onion and sauté for 5 minutes until softened, then add 1 small head of green cabbage, cored and thinly shredded, 1 peeled and grated Granny Smith apple, 1 teaspoon of caraway seeds, and stir well.

4. 4

   Pour in 1 cup of chicken or vegetable broth and 2 tablespoons of apple cider vinegar, bring the mixture to a simmer, then reduce heat to low, cover, and braise the cabbage for 30-40 minutes until tender, stirring occasionally and adding more liquid if needed.

5. 5

   While the cabbage is braising, boil 1.5 pounds of small new potatoes in salted water for 15-20 minutes until fork-tender, then drain them thoroughly.

6. 6

   Return the drained potatoes to the pot with 2 tablespoons of unsalted butter and 0.25 cup of fresh chopped dill, then gently toss until the butter is melted and the potatoes are evenly coated.

7. 7

   Return the seared pork belly to the pan with the braised cabbage for the last 5 minutes of cooking to heat through, then slice the pork belly into serving portions if not already done.

8. 8

   Serve the pan-seared pork belly hot alongside the braised cabbage and the dill potatoes, garnishing with extra fresh dill if desired.