Boiled pork breast in cabbage broth

If I have pork belly and sauerkraut juice at home, I can make this recipe almost without thinking too much. The pork cooks quickly, doesn’t require constant supervision, and in the end, you can cool it down and slice it straight from the fridge whenever you feel like it or if unexpected guests arrive. I usually prepare it in the morning or the night before, as it’s even better when served cold.

Quick Info

Total Time: 2 hours (including cooling)
Servings: 6
Difficulty: Easy

Ingredients

1.2 – 1.5 kg pork belly with skin, not too fatty
2 – 2.5 liters sauerkraut juice, salty (if it’s very salty, it can be diluted with water)
1 bay leaf
1 teaspoon mustard seeds
1 teaspoon black peppercorns
½ teaspoon allspice berries (7-8 berries)
2 – 3 tablespoons soy sauce (regular soy sauce, not light)
1 teaspoon granulated garlic
½ teaspoon chili flakes (or more to taste)

Instructions

1. Rinse the pork belly well and pat it dry with a towel. If the piece is larger, cut it into two or three segments to fit comfortably in the pot. Score the meat deeply in several places, almost down to the skin. Make cuts about 3-4 cm wide, but don’t cut through the skin.

2. Place the pork belly in the pot, skin side down first. Add enough sauerkraut juice to cover the meat. If the juice is too salty, use half juice and half water. Add the bay leaf, mustard seeds, black pepper, and allspice.

3. Bring to a boil over medium heat. Once it starts to simmer, reduce the heat and partially cover with a lid. Let it simmer for 1.5 – 2 hours, until a fork easily pierces the meat and the skin is tender. If necessary, add more water to keep the meat covered at all times.

4. Remove the hot pork belly onto a platter or cutting board. While it’s still warm, drizzle soy sauce over each piece on all sides. Evenly sprinkle the granulated garlic and chili flakes. Let it rest for 10-15 minutes to absorb the flavors, then refrigerate for at least 2 hours (preferably overnight).

5. To serve, slice the pork along the initial cuts into not-too-thick pieces, with the skin on top. It’s eaten cold, usually with pickles, typically green tomatoes.

Why I Make This Recipe Often

It’s a winter recipe that keeps very well in the fridge without drying out. The flavor changes from day to day, usually becoming more balanced after a night in the cold. It has the advantage of being easy to portion and can be served directly without further preparation. It can also be used in sandwiches or on cold platters.

Tips and Variations

Tips

- If the skin isn’t tender enough at the end, extend the boiling time by 20-30 minutes. No need for high heat.
- For less salt, rinse the pork pieces lightly before removing them from the sauerkraut juice.
- Let the meat cool uncovered if you want the skin to be drier on the outside.

Substitutions

- Sauerkraut juice can be replaced with vegetable broth with a little vinegar, but the flavor will be milder.
- You can use pork shoulder with a bit of skin, but the final texture won’t be as juicy as with belly.
- Fresh crushed garlic can replace granulated garlic, but it will have a more intense flavor.

Variations

- Add a whole onion while boiling for a sweeter taste.
- You can add coriander seeds or fennel seeds for a different flavor.
- For those who want something spicier, increase the amount of chili or add fresh hot peppers when serving.

Serving Ideas

- Cold slices on a platter with pickles (green tomatoes, cucumbers, pickled cauliflower).
- Cut into small cubes for cold salads with beans or raw cabbage.
- In a sandwich, with dark bread and classic mustard.
- With grated horseradish at lunch.

Frequently Asked Questions

1. Can I boil the meat with the bone?
Yes, it works just as well, but the boiling time may increase by 20-30 minutes.

2. What if I don’t have sauerkraut juice?
You can use salty broth with a little apple cider vinegar, but the taste won’t be identical. It’s worth trying if you want something similar.

3. Can I use another type of meat?
It also works with ham hocks or pork ribs, but belly with skin is best for the final texture.

4. How can I avoid it being too salty?
Use half sauerkraut juice and half water or rinse the pork belly after boiling before adding the sauces.

5. Can I keep it in the freezer?
Yes, after it has completely cooled, portion it and place it in the freezer. The texture of the skin changes slightly after thawing.

Nutritional Values

Per 100 g cooked pork belly (estimate):
Energy: 260 kcal
Protein: 15 g
Fat: 21 g
Carbohydrates: under 1 g
Sodium: high (due to sauerkraut juice and soy sauce)

A typical serving (about 120-150 g) has approximately 320-390 kcal, with fats being the dominant macronutrient. It doesn’t contain significant carbohydrates. A moderate portion is recommended, especially if you’re watching your salt intake.

Storage and Reheating

Keep it in the fridge, covered, for up to 5 days. It can be eaten cold directly, but if you want it warm, steam the pieces or heat them for a few minutes in the oven wrapped in foil to prevent drying out. I don’t recommend using the microwave, as the skin becomes rubbery. In the freezer, it lasts up to 2 months, but the texture changes slightly after thawing.