austrian

Crispy Roast Pork Belly with Caraway and Braised Red Cabbage

Name: Crispy Roast Pork Belly with Caraway and Braised Red Cabbage
Yield: 1 serving
Cuisine: austrian
Ingredients: 132 g pork belly, skin on; 161 g red cabbage, thinly sliced; 59 g apple, grated; 9 g butter; 11 g red wine vinegar; 1 g caraway seeds; 1 g salt; 0.73 g black pepper; 44 g water

This roasted dish pairs pork belly, skin on with red cabbage, thinly sliced, red wine vinegar and caraway seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

23 g Protein

18 g Carbohydrates

55 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

132g pork belly, skin on 502 kcal
161g red cabbage, thinly sliced 40 kcal
59g apple, grated 31 kcal
9g butter 65 kcal
11g red wine vinegar 9 kcal
1g caraway seeds 3 kcal
1g salt 0 kcal
1g black pepper 2 kcal
44g water 0 kcal

Cooking instructions

pork bellycaraway seedssaltblack pepper
Pat pork belly dry and score the skin lightly. Rub all over with salt, caraway, and black pepper.
pork belly
Heat oven to 450 F. Place pork belly on a small rack over a tray and roast 20 minutes to start crisping the skin.
Reduce oven to 325 F and continue roasting 45 to 55 minutes until tender.
pork bellyred cabbageapplebutter
While pork roasts, heat butter in a small pot over medium heat. Add red cabbage and apple; cook 3 minutes.
red cabbagered wine vinegarwater
Add red wine vinegar and water; cover and simmer 12 to 15 minutes until cabbage is tender and glossy. Season to taste.
pork bellyred cabbage
Rest pork 10 minutes, then slice. Serve with the braised cabbage and spoon over any pan juices.