RomanianMedium · Hot
Braised Cabbage with Smoky Pork Belly
Pork belly cut into lardons renders slowly alongside onion until the fat runs clear and the kitchen fills with smoke-and-sweetness, then shredded cabbage goes in with smoked paprika and a lid goes on. It cooks down to something soft and unctuous, the cabbage absorbing the pork's richness and the paprika's warmth in equal measure. Frugal food that punches well above its price.
Prep
20 min
Cook
1h 30m
Total
1h 50m
Method
Sear the Pork
1
Season pork belly chunks with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat.
2
Sear pork belly on all sides until golden and rendered, about 8-10 minutes. Remove and set aside.
Build the Braise
3
In the same pot, add diced yellow onion and cook until softened, about 5 minutes.
4
Add minced garlic and cook 1 minute until fragrant.
5
Stir in smoked paprika and cook 30 seconds to bloom the flavor.
C
Nutri-Score
Fair balance
A–E · lower is better · score 5
Calories
865
per serving
High in saturated fat · 22gLow sugar · 8g
Protein
17g
Carbs
27g
Fat
78g
Sat. fat
22g
Fiber
7g
Sugar
8g
Sodium
1037mg
Gluten FreeDairy FriendlyGeneral WellnessHigh ProteinBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.9
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
62Pt
Runoff
0.2g P
pork belly, cut into chunks drives 81% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
4
Sour
1
Bitter
2
Spicy
Textures
TenderSilkyCrispySaucy
Aromas
SmokyHerbaceousPungentEarthyFatty
Kitchen Equipment
Safety & Storage
Cooking Temperature
Sear pork belly until internal temperature reaches 145°F for safe consumption. Do not boil yogurt when adding at the end—stir it in off heat to prevent curdling and maintain safe serving temperature.
High Risk Population
This dish contains dairy (yogurt). For individuals with lactose intolerance or milk allergies, omit the yogurt garnish entirely. For young children or immunocompromised individuals, ensure the pork reaches 160°F throughout.
Cross Contamination
Raw pork belly juices will remain in the Dutch oven after searing. Vegetables and cooked ingredients added subsequently may contact these juices—use separate utensils or ensure thorough cooking to 165°F.
Storage
Refrigerate leftovers within 2 hours in airtight containers. The dairy in yogurt sauce may separate during storage—stir well when reheating. Consume within 3-4 days.
Refrigerate leftovers within 2 hours in airtight containers. The dairy in yogurt sauce may separate during storage—stir well when reheating to incorporated consistency. Consume within 3-4 days. For best quality and safety, reheat leftovers to165°F (74°C) before serving.
Pro Tips
Technique
Bloom the smoked paprika in the oil for 30 seconds before adding anything else—this unlocks its sweetness and gives the whole pot a deeper, smokier foundation.
Substitution
No pork belly? Use pork shoulder cut into chunks; it has enough fat to render beautifully and stays tender through the long simmer.
From the chef
Pork belly braised low and slow with shredded cabbage and smoked paprika is one of those frugal dishes that punches well above its price — the fat renders into the cabbage, the paprika blooms rust-red in the oil, and after ninety minutes under the lid everything turns soft and unctuous and inseparable. Potatoes and carrot go in with the cabbage to drink up the pork richness. A hard squeeze of lemon when borș is not handy, and yogurt and dill stirred through at the end to cool and brighten it. Eat it with crusty bread and let nobody leave hungry.
TagsPork BellyCabbageOne PotSlow CookedHeartyYogurt
AllergensMilk
Source: generated · May 30, 2026