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Southern Fried Cabbage with Pork Belly
85% authentic · Southern American
A richer, more decadent version of fried cabbage, featuring crispy pork belly and a touch of sweetness from a splash of vinegar.
Ingredients
- Green Cabbage1 medium head
- Pork Belly8 oz
- Yellow Onion1/2 medium
- Apple Cider Vinegar1 tablespoon
- Saltto taste
- Black Pepperto taste
Steps
- 1
Cut pork belly into 1/2-inch cubes. Thinly slice the yellow onion.
- 2
Place pork belly in a cold skillet (preferably cast iron) and cook over medium heat, rendering the fat until the pork belly is crispy and golden brown. Remove pork belly with a slotted spoon, leaving rendered fat in the skillet.
- 3
Add the sliced onion to the rendered pork belly fat and sauté until softened and caramelized, about 8-10 minutes.
- 4
Shred the cabbage and add it to the skillet with the onions. Cook, stirring occasionally, until the cabbage is tender and slightly browned, about 10-12 minutes.
- 5
Stir in the crispy pork belly and the apple cider vinegar. Season with salt and black pepper to taste.
- 6
Serve hot, directly from the skillet if desired.
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