Pan-Seared Pork Belly with Cabbage Slaw
Crisp pork belly slices served over a refreshing slaw made with shredded cabbage and a tangy apple cider vinaigrette. This asian-inspired keto (low-carb) ready in about 32 minutes pairs trimmed of excess fat pork belly, avocado oil, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, trimmed of excess fat pork belly
- 1 tbsp avocado oil
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- 1/2 tsp sesame oil
- 3 cups shredded cabbage
- 1/4 cup, thinly sliced red onion
- 2 tbsp, chopped chives
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat pork belly dry with paper towels and cut into 1/2-inch thick slices. Season both sides evenly with 1/4 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add pork belly slices in a single layer and sear for 3-4 minutes per side until golden brown and crispy.
- Step 3: Remove pork from skillet and set aside. To the same skillet, add 1 tbsp apple cider vinegar, 1 tsp coconut aminos, and 1/2 tsp sesame oil, scraping up any browned bits. Simmer for 1 minute until slightly thickened.
- Step 4: In a large bowl, combine 3 cups shredded cabbage, 1/4 cup thinly sliced red onion, and 2 tbsp chopped chives. Pour the warm vinegar sauce over the cabbage mixture and toss gently to coat.
- Step 5: Divide cabbage slaw between plates, top with seared pork belly slices, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Pork Belly with Cabbage Slaw take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Pork Belly with Cabbage Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Pan-Seared Pork Belly with Cabbage Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Pork Belly with Cabbage Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Pork Belly with Cabbage Slaw low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
