Slow Cooker Savory Cabbage Pork Belly
Ingredients:
- 2 to 2 1/2 pounds pork belly, skin removed if attached, cut into 1 1/2-inch thick slabs
- 1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thickly sliced into wedges or ribbons
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (plus more to taste)
Directions:
- Prep the cabbage: Remove any tough or wilted outer leaves from the cabbage. Cut the cabbage into thick wedges or wide ribbons, removing the core as you go. You want large pieces so they hold up during the long cooking time but still end up soft and wilted.
- Season the pork belly: Pat the pork belly slabs dry with paper towels. Sprinkle them all over with the kosher salt and black pepper, rubbing it in a bit so the seasoning sticks. This simple seasoning is what creates that savory, almost bacon-like flavor as the fat renders and the edges caramelize.
- Layer the slow cooker: Place the sliced cabbage in an even layer in the bottom of a 5- to 6-quart slow cooker. It will look like a lot, but it cooks way down. Lay the seasoned pork belly slabs in a single layer on top of the cabbage, fitting them snugly but without overlapping too much so each piece can brown and render.
- Start the slow cook: Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork belly is very tender when pierced with a fork and the cabbage is soft, wilted, and glossy from the rendered fat and juices.
- Crisp the edges (optional but recommended): For those deeply caramelized, crispy edges you see in the photo-style description, carefully lift the cooked pork belly slabs out of the slow cooker with tongs and place them on a foil-lined baking sheet. Spoon a little of the rendered fat and juices over the top. Broil on the top rack of your oven for 3 to 6 minutes, watching closely, until the edges are browned and crisp but not burned
- Finish the cabbage: While the pork is under the broiler, toss the cabbage in the slow cooker with the pan drippings so every leaf is coated and glossy. Taste and add a pinch more salt and pepper if needed. The cabbage should be soft, buttery, and slightly sweet from the long cook.
Cooking
- Prep Time: 15 minutes
- Cooking Time: 7–8 hours on LOW / 4–5 hours on HIGH
- Optional Broiling: 3–6 minutes
- Total Time: About 7 hours 20 minutes on LOW
- Servings: 6–8
- Cuisine: American / Comfort Food
- Course: Main Course
- Difficulty: Easy
Nutrition Per Serving
- Calories: ~520 kcal
- Protein: ~22 g
- Fat: ~43 g
- Carbohydrates: ~10 g
- Fiber: ~4 g
- Sugar: ~5 g
- Sodium: ~650 mg
Nutrition values are estimates and can vary depending on the exact pork belly and portion size used.
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