Apple and Cabbage Braised Pork Belly
Pork belly braised until the fat renders, with red cabbage, apples and caraway.
Recipe Author
Riff Kitchen@riffkitchen
GermanDinnerComfort
Apple and Cabbage Braised Pork Belly
Pork belly braised until the fat renders, with red cabbage, apples and caraway.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 1 hr 55 min cook
- 2 hr 10 min
- servings
- 4
- effort
- Medium
Chef's note
The acidity of the apples perfectly cuts through the richness of the pork belly, making this a balanced, comforting dinner.
Method
7 steps · tap one to tick it off
Tips
Dry the pork belly before browning. Pat the cubes dry so they sear instead of steaming. Wet pork belly spits in the hot oil and stays pale.
Keep the braise at a bare simmer. A hard boil toughens the meat and reduces the liquid too fast. Small, lazy bubbles for the full 90 minutes are what render the fat soft.
Skim the fat before the apples go in. Pork belly renders a lot of fat into the cabbage. Spoon off the clear layer first, or the final glaze turns greasy.
Swaps
No caraway seeds? Fennel seeds, or leave them out. The braise loses its classic German note but nothing else changes.
No apple cider vinegar? Red wine vinegar in the same amount.
No vegetable stock? Chicken stock or water.
Storage
Fridge: 3 to 4 days in a sealed container. The fat sets on top once chilled, so lift it off before reheating.
Freezer: 2 to 3 months for best quality. The apples go soft, but the pork and cabbage hold up well.
Reheat: In a covered pot over medium-low heat with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
The acidity of the apples perfectly cuts through the richness of the pork belly, making this a balanced, comforting dinner.
Instructions
Follow the steps to perfection.
Tips
Dry the pork belly before browning. Pat the cubes dry so they sear instead of steaming. Wet pork belly spits in the hot oil and stays pale.
Keep the braise at a bare simmer. A hard boil toughens the meat and reduces the liquid too fast. Small, lazy bubbles for the full 90 minutes are what render the fat soft.
Skim the fat before the apples go in. Pork belly renders a lot of fat into the cabbage. Spoon off the clear layer first, or the final glaze turns greasy.
Swaps
No caraway seeds? Fennel seeds, or leave them out. The braise loses its classic German note but nothing else changes.
No apple cider vinegar? Red wine vinegar in the same amount.
No vegetable stock? Chicken stock or water.
Storage
Fridge: 3 to 4 days in a sealed container. The fat sets on top once chilled, so lift it off before reheating.
Freezer: 2 to 3 months for best quality. The apples go soft, but the pork and cabbage hold up well.
Reheat: In a covered pot over medium-low heat with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix