20-Min Crispy Pork Belly & Cabbage
Pre-cooked pork belly gets a final sear until crackling-crispy, served over tangy vinegar slaw. Filipino lechon kawali reimagined for a weeknight pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.25 lb pork belly, pre-cooked or rotisserie-style (boneless)
- 4 cups green cabbage, finely shredded
- 3 tbsp white vinegar
- 1 tbsp soy sauce
- ½ whole lime
- 1 whole fresh jalapeño or Thai chili, sliced
Instructions
- 1
Pat pork belly dry with paper towels. Cut into 1-inch cubes.
- 2
Heat oil in a 12-inch skillet over medium-high until shimmering, about 60 seconds.
- 3
Add pork cubes skin-side down. Sear without stirring until edges are golden and crispy, 4–5 minutes.
- 4
Flip and sear another 2 minutes until all sides are crackling. Transfer to a plate.
- 5
In a bowl, toss shredded cabbage with vinegar, soy sauce, lime juice, and sliced chili. Season with salt and pepper.
- 6
Divide slaw between plates. Top with crispy pork and serve hot.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- knife
- paper towels
- medium bowl
- spatula or tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
