Name: Low Carb Roasted Pork Belly Bites With Braised Cabbage
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 Servings
Ingredients: 2 Lbs Pork Belly; 2 Tsp Fennel Seeds; 2 Tbsp Extra Virgin Olive Oil; Salt & Pepper To Taste; 2 Tbsp Extra Virgin Olive Oil; 2 Cloves Minced Garlic; 2 Tsp Caraway Seeds; 1/4 Head Finely Shredded Red Cabbage; 1/4 Head Finely Shredded White Or Savoy Cabbage; 1 Cup Chicken Broth; 2 Tbsp Red Wine Vinegar

Our low carb roasted pork belly bites with braised cabbage recipe is loaded with flavor and will leave your belly yearning for more!

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5 from 1 vote

Low Carb Roasted Pork Belly Bites With Braised Cabbage

Our low carb roasted pork belly bites with braised cabbage recipe is loaded with flavor and will leave your belly yearning for more! This tasty recipe only has 5 net carbs per serving, and is full of fat and keto friendly! We're certain it will become one of your favorite low carb recipes.

Course Dinner

Cuisine American

Prep Time 25 minutes

Cook Time 2 hours

Total Time 2 hours 25 minutes

Servings Servings

Calories 890kcal

INGREDIENTS

Pork Belly Bites

Braised Cabbage

2 Tbsp Extra Virgin Olive Oil
2 Cloves Minced Garlic
2 Tsp Caraway Seeds
1/4 Head Finely Shredded Red Cabbage
1/4 Head Finely Shredded White Or Savoy Cabbage
1 Cup Chicken Broth
2 Tbsp Red Wine Vinegar

INSTRUCTIONS

Preheat the oven to 425°F.  Using a very sharp knife, score the pork belly skin into 1-inch strips. Rub the pork belly all over with 1 tbsp of olive oil, fennel seeds, salt, and pepper. Make sure that you rub the seasonings into the skin well.
Place the pork belly onto a non-stick baking tray and cook for 20 minutes or until the skin is just starting to crisp up.
Reduce the temperature to 325°F and cook for another 90 minutes to 2 hours or until the pork is tender.
Meanwhile, heat a large sauté pan over medium heat and add the olive oil, cloves, star anise and caraway and cook until gently popping.
Next add the shredded cabbage and a large pinch of salt and stir to coat. Cook for about 5 minutes until the cabbage has softened.
Turn the oven back up to 425°F and cook for a final 20 minutes until the skin is crispy . Remove from the oven and allow to rest for 10 – 15 minutes.
For the cabbage, add the stock and simmer for about 10 minutes until the cabbage is cooked to your liking. Remove from the heat and drain any excess stock, then stir in the vinegar.
Cut the pork belly into chunks and serve with the cabbage on the side. Enjoy!