Serves 4
500 min
Slow Cooker Pork Belly with Braised Apples and Cabbage
Recipe GLPRd3db4766f80b1d
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.
