Pork Belly with German Cabbage

Our experience has been that domesticated pork, no matter in what country we’ve eaten it, manages to maintain some taste of its wild, Eurasian boar origins.  The exception seems to be found in American pork, which is tasteless and lately has a spongy quality, like that found in American chickens.  Bleah!  I don’t know exactly when this happened, having spent most of our lives overseas, but during one home leave we noticed the difference in both the pork and poultry; no taste, other than that added by rubs and sauces.  The spongey thing is fairly new.

Anyway, the purple cabbage, which everyone else calls red, is so pretty in an outer-space alien kind of way.

I love cooking this, and the German recipe I found while in Stuttgart is perfect for pork.

I rubbed the pork belly, as usual, with salt, then Emeril’s essence and overnighted it in the refrigerator uncovered.  Perfect for sandwiches.

German Style Cabbage

1/2 cup lardons

1 tbsp olive oil

1 small onion, halved and sliced

1 small head purple cabbage, shredded

3-4 sprigs thyme

1/3 cup white wine vinegar

1/4 -1/3 cup sugar

1 tsp dry mustard

Salt and pepper

Brown the lardons in a wok.  Add the olive oil and the onion, then cook until the onion is soft.  Add the cabbage and thyme, then stir fry for 3-4 minutes.

Mix the vinegar, sugar, mustard, salt and pepper together, stir into the cabbage, then cover and simmer for 45 minutes to 1 hour.



About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, German, Main dishes, Recipes, side dish and tagged , , , , , . Bookmark the permalink.

7 Responses to Pork Belly with German Cabbage

  1. Mad Dog says:

    That pork looks delicious and lardons work wonders in purple cabbage!

  2. I wish I’d seen your post before yesterday’s market – there was some red cabbage for sale, but I went for white instead!! Keeping my fingers crossed for next Sunday!

  3. Sumith says:

    Sounds delicious!

  4. Pingback: Pork Belly with German Cabbage — Cooking in Sens – Sarah's Attic Of Treasures

  5. Michelle says:

    Folks here are raising delicious heritage breed pork. Sorry you can’t find it in Pennsylvania.

  6. Emanuelle says:

    Hello! What is the pork cooking method? The recipe doesn’t mention it. Thank you

    • Oven Roasted Pork Belly

      3 lb skin on, pork belly


      Pork rub

      Score the pork skin and rub in salt then the pork rub all over. Refrigerate overnight, uncovered.

      Place the pork belly in a 450 F oven for 30 minutes, decrease the temperature to 350 F and continue to roast for another hour.

Leave a Reply