Good news, Northville! Your Christmas dinner just got a serious upgrade. Forget the same old ham or turkey—this year, we’re diving into a Nordic-inspired dish that’s equal parts festive and delicious. This recipe for crispy pork belly paired with tangy braised red cabbage and sweet sugar-browned potatoes is here to steal the show. And yes, this gem is part of our Christmas Guide 2024. Consider it our gift to you.
Why This Dish?
Christmas is all about traditions, but who says you can’t borrow a few from other cultures? In Scandinavia, crispy pork belly is a holiday staple, and for good reason. The pork belly’s skin turns into a crackling masterpiece while the fat keeps the meat juicy and flavorful.
Pair it with the acidity of braised red cabbage and the caramelized sweetness of sugar-browned potatoes, and you’ve got a dish that hits all the right notes—salty, sweet, tangy, and rich. Now let’s get cooking!
Ingredients You’ll Need
Pork Belly:
- 4 pounds boneless skin-on pork belly
- 2 tablespoons kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon freshly ground black pepper
Braised Red Cabbage:
- 6 cups thinly sliced red cabbage
- 1/3 cup white wine vinegar
- 1/4 cup lingonberry jam (cranberry sauce works in a pinch)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
Sugar-Browned Potatoes:
- 2 pounds small potatoes (Yukon Golds are perfect)
- 1/4 cup sugar
- 4 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- Flaky sea salt for garnish
How to Make It
Step 1: Prep the Pork Belly
Start by scoring the skin of your pork belly. Use a sharp knife to cut parallel lines about half an inch apart—just deep enough to slice through the skin and fat without hitting the meat. This helps the skin crisp up like magic.
Mix your salt, baking powder, and pepper in a small bowl. Rub this mixture all over the pork belly, paying extra attention to those grooves you just cut. Place it skin-side up on a rack in a roasting pan. Cover it with plastic wrap and let it chill in your fridge for at least 8 hours (or up to 24 hours if you’re feeling patient).
Step 2: Roast It Low and Slow
Take your pork belly out of the fridge about an hour before cooking to bring it to room temperature. Preheat your oven to 350°F. Add about four cups of water to the roasting pan—this keeps those tasty drippings from burning.
Pop the pork into the oven and roast for three hours. Yes, three hours. This isn’t fast food—it’s festive food! The low heat ensures tender meat while rendering out some of that rich fat.
Step 3: Braise That Cabbage
While your pork is doing its thing in the oven, grab a large skillet for your cabbage. Toss in the cabbage, vinegar, lingonberry jam (or cranberry sauce), sugar, and salt. Stir everything together, cover it up, and cook over medium heat for about 20 minutes. Stir occasionally to keep it from sticking or browning too much. If it gets dry, add water one tablespoon at a time until it’s soft and tangy.
Step 4: Sweeten Those Potatoes
Boil your potatoes until they’re just tender—about 15 minutes should do it. Drain them and let them cool enough to handle. Then peel off their skins (trust us, this part is oddly satisfying).In another skillet, melt your sugar over medium heat until it turns golden brown (don’t stir—it’s like watching caramel magic happen).
Add butter and salt carefully; things might bubble up a bit! Stir gently until combined, then toss in your peeled potatoes. Coat them well in that buttery caramel goodness and sprinkle with flaky sea salt before serving.
Step 5: Crisp It Up
After three hours of roasting, crank up your oven to 475°F for one final push toward crispy perfection. Roast for another 20 minutes or until that skin looks like something out of a food magazine—golden brown and crackling.Let your pork rest for about 15 minutes before slicing into thick pieces.
Serving Suggestions
Plate up slices of crispy pork belly alongside heaping spoonfuls of braised red cabbage and sugar-browned potatoes. The tangy cabbage cuts through the rich meat while those sweet potatoes add just enough contrast to keep things interesting.
Want to go full Nordic? Serve with lingonberry jam on the side for an extra pop of sweetness. This dish isn’t just food—it’s an experience. Perfectly crispy pork belly? Check. Tangy-sweet cabbage? Check. Caramel-coated potatoes? Double check!
Northville families will love adding this Scandinavian twist to their Christmas table this year. Happy holidays from our kitchen to yours!
Sources: foodnetwork.com
Header Image Source: foodnetwork.com