Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes Recipe

This Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes Recipe is a succulent and crackling recipe, which features tender boneless pork belly and tangy braised red cabbage. It’s the ultimate holiday feast, ready in about 4 hours (plus overnight salting).

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Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes Ingredients

Pork Belly:

• 4 pounds boneless skin-on pork belly
• 2 tablespoons kosher salt
• 2 teaspoons baking powder
• 1/2 teaspoon freshly ground black pepper

Braised Red Cabbage:

• 6 cups thinly sliced red cabbage
• 1/3 cup white wine vinegar
• 1/4 cup lingonberry jam
• 1 teaspoon sugar
• 1 teaspoon kosher salt

Sugar Browned Potatoes:

• 2 pounds small potatoes (waxy variety like Yukon Gold or Red)
• 1/4 cup sugar
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 teaspoon kosher salt
• Flaky sea salt, for serving

How To Make Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes

1. Prep and Score the Pork: Pat the skin of the pork belly completely dry with paper towels. Using a very sharp knife, cut parallel lines across the skin and fat about 1/2 inch apart. Crucial: Be careful to cut through the skin and fat but not into the meat layer.
2. Dry Brine: In a small bowl, mix the kosher salt, baking powder, and black pepper. Rub this mixture all over the pork, paying special attention to getting it into the scored grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours (up to 24 hours) to dry out the skin and season the meat.
3. Roast the Pork: One hour before cooking, remove the pork from the fridge to come to room temperature. Preheat the oven to 350°F (175°C). Pour 4 cups of water into the bottom of the roasting pan (under the rack) to prevent smoking. Roast for about 3 hours, until the meat is tender but not falling apart.
4. Braise the Cabbage: While the pork cooks, combine the sliced cabbage, vinegar, lingonberry jam, sugar, and salt in a large high-sided skillet. Cover and cook over medium heat, stirring occasionally, until softened and tender (about 20 minutes). If the pan gets dry, add water a tablespoon at a time. Keep warm.
5. Boil and Peel Potatoes: Place potatoes in a pot, cover with water, and boil for 15 minutes until tender but not mushy. Drain and let cool for 10 minutes. Once cool enough to handle, peel the skins off with a paring knife or your fingers.
6. Caramelize the Potatoes: Add the 1/4 cup sugar to a large skillet over medium heat. Let it melt without stirring (about 3 minutes). When the edges turn brown (another 3 minutes), add the butter and salt. Stir carefully to combine. Cook until the mixture is amber. Add the peeled potatoes and stir gently to coat them in the caramel sauce until heated through (about 4 minutes).
7. Crisp the Skin: After the pork has cooked for 3 hours, increase the oven temperature to 475°F (245°C). Continue to cook for 20 minutes more, or until the skin is bubbled, crisp, and dark brown.
8. Rest and Serve: Remove pork from the oven and let it rest for 15 minutes. Slice along the scored lines. Serve with the braised cabbage and caramelized potatoes.

Recipe Tips

• The Baking Powder Trick: Adding baking powder to the salt rub changes the pH level of the pork skin. This helps break down the proteins during roasting, resulting in a lighter, crispier crackling rather than tough, chewy skin.
• Dry Skin is Essential: Moisture is the enemy of crackling. Patting the skin dry and letting it sit uncovered in the fridge helps dehydrate the surface, ensuring it puffs up in the high heat.
• Caramelizing Sugar: When making the potatoes, the sugar will be very hot. Be careful when adding the butter, as it may sputter. If the sugar hardens (“seizes”) when you add the potatoes, don’t panic; just keep stirring gently over the heat, and it will melt back into a smooth glaze.
• Potato Choice: Use small, waxy potatoes that hold their shape. Starchy potatoes will crumble when you try to peel and toss them in the caramel.

What To Serve With This Meal

This is a rich, traditional Scandinavian-style holiday meal (often served for Christmas in Denmark and Norway).

• Brown Gravy: A savory gravy made from pork drippings ties everything together.
• Applesauce: A tart applesauce complements the fatty pork.
• Pickled Cucumbers: Adds crunch and acidity.
• Mustard: A strong spicy mustard on the side.

How To Store Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes

• Refrigerate: Store the pork, cabbage, and potatoes in separate airtight containers in the refrigerator for up to 3-4 days.
• Reheat: Reheat the pork in a 400°F oven to recrisp the skin. Reheat potatoes in a pan to maintain the glaze. Cabbage reheats well in the microwave.
• Freeze: The pork belly and cabbage freeze well for up to 2 months. The potatoes do not freeze well, as the texture changes and becomes grainy.

Nutrition Facts

• Calories: 850
• Total Fat: 60g
• Saturated Fat: 22g
• Cholesterol: 140mg
• Sodium: 1200mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugar: 25g
• Protein: 35g

Nutrition information is estimated per serving.

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