Crispy Pork Belly Cups with Napa Cabbage & Radish
Nutritional Information
Crisped slices of pork belly used as cups to hold thinly sliced napa cabbage, crunchy radish and herbs — a high-fat, whole-food appetizer with zero processed ingredients.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 1/8 lbs pork belly, skin removed and sliced into 12 pieces
- 6 leaves napa cabbage leaves, rinsed
- 6 wholes radishes, thinly sliced
- 1 cup fresh cilantro leaves
- 1 whole lime
- To taste sea salt
- To taste black pepper
Preheat oven to 425°F (220°C). Lay pork belly slices on a wire rack over a baking tray and roast until fat renders and edges crisp, about 25–30 minutes, turning once if needed.
While pork cooks, stack and thinly slice napa cabbage and radishes. Toss together with cilantro and a squeeze of lime. Season lightly.
Assemble by placing a spoonful of cabbage-radish mix into each crispy pork slice, fold or wrap into a cup and serve warm.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!