Slow Cooker Pork Belly with Braised Apples and Cabbage

Name: Slow Cooker Pork Belly with Braised Apples and Cabbage
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4
Cuisine: European
Ingredients: 1 3/4 to 2 pounds pork belly, skin removed, cut into 2-inch cubes; 1/4 cup salt; 2 tablespoons sugar; 1 tablespoon mustard seeds, freshly ground; 2 tablespoons juniper berries, freshly ground; 4 tablespoons grapeseed oil, divided; 22 ounces hard apple cider; 4 cups chicken or pork stock; 1/4 cup apple brandy; 1/4 cup apple-cider vinegar; 4 cups shredded cabbage; 2 cups sliced apples, peeled and cored

Recipe GLPRd3db4766f80b1d

European

Main Course

500 min

1051 cal

Servings: 4

Slow Cooker

Stovetop

SNAP eligible

Tender, succulent pork belly slow-cooked in a fragrant braise of apple cider, juniper berries, and mustard seeds, finished with braised apples and cabbage in apple brandy and cider vinegar. This rustic American main course delivers rich, complex flavors with a perfect balance of sweet, savory, and tangy notes.

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Ingredients

1 3/4 to 2 pounds pork belly, skin removed, cut into 2-inch cubes

1/4 cup salt

2 tablespoons sugar

1 tablespoon mustard seeds, freshly ground

2 tablespoons juniper berries, freshly ground

4 tablespoons grapeseed oil, divided

22 ounces hard apple cider

4 cups chicken or pork stock

1/4 cup apple brandy

1/4 cup apple-cider vinegar

4 cups shredded cabbage

2 cups sliced apples, peeled and cored

Directions

In a small bowl, combine salt, sugar, ground mustard seeds, and ground juniper berries to form a dry rub. Pat the pork belly pieces dry with paper towels and season all sides generously with the spice mixture.
Heat 2 tablespoons of grapeseed oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the pork belly cubes for 3 to 4 minutes per side until deeply browned and caramelized. Transfer to a slow cooker.
Pour the apple cider into the skillet to deglaze, scraping up any browned bits from the bottom. Transfer the cider and all pan drippings to the slow cooker with the pork.
Add the stock, apple brandy, and apple-cider vinegar to the slow cooker. Stir gently to combine. Cover and cook on low for 7 to 8 hours until the pork is very tender.
In the final 30 minutes of cooking, heat the remaining 2 tablespoons of grapeseed oil in a large skillet over medium heat. Add the shredded cabbage and cook, stirring occasionally, for 5 minutes until it begins to soften.
Add the sliced apples to the skillet and continue cooking for 8 to 10 minutes, stirring gently, until both the cabbage is tender and the apples are softened but still hold their shape.
Transfer the braised apples and cabbage to the slow cooker and fold gently into the pork and liquid. Season with additional salt and ground spices to taste, and serve hot in shallow bowls with plenty of the cooking liquid spooned over.

Comments

Grocery List Plus Editorial Staff4.25

Juniper berries and apple brandy are specialty items that demand a stop at Harris Teeter or ALDI's international aisle, adding real friction to a weeknight shop; grapeseed oil is less common than neutral options at standard chains. The ingredient list pushes cost-per-serving toward $6–8 for pork belly alone, plus the brandy. The stated 500 minutes (8 hours) is honest for slow cooking, but the recipe needs at least 15 minutes active sear time up front that counts toward real evening prep—not a true set-it-and-forget-it. It's a confident dinner for four, reheats beautifully, and hits North Carolina's fall flavors perfectly, so it earns its place as a weekend project rather than a quick weeknight fix.