This keto Pork Belly Cabbage Soup is a delightfully hearty and warming soup that’s perfect for a cold day. It’s low carb, and can be made in under 30 minutes .
Why You’ll Love This Low Carb Soup
Pork and cabbage are a classic pairing, and this Pork Belly recipe Cabbage takes that pairing to a whole new level of comfort food goodness.
It’s one of those dishes you’ll find yourself craving on a cold day since it’s so deliciously warming and filling. It’s a quick and easy weeknight dinner option that you can even refrigerate to enjoy throughout the week.
There are few things as good as a dish that’s both delicious and keto-friendly , and this dish knocks it out of the park.
What Does Pork Belly Cabbage Soup Taste Like?
The saltiness of the pork pairs perfectly with the sweet, earthiness of the cabbage. The broth, with the distinct flavors of the miso paste, sesame paste, and tanginess of vinegar mixed into the chicken stock, is otherworldly.
Not only is this Pork Belly With Cabbage a delicious and comforting soup , but it’s low carb as well.
Ingredients You’ll Need
- 1 pound Pork Belly - The rich, flavorful base of the soup. Pork belly adds depth and umami thanks to its marbled fat, which renders into the broth for a silky texture and hearty flavor.
- 3 cups Napa Cabbage - Provides sweetness and a tender texture that balances the richness of the pork belly. As it cooks, the cabbage softens and absorbs the savory broth, adding body and nutrients to the soup.
- 1 cup Sliced Mushrooms - Adds an earthy, umami element that enhances the soup’s depth. Mushrooms also contribute a subtle meatiness that complements the pork and miso.
- 3 tablespoons Miso Paste - The key flavoring component that brings a salty, savory, and slightly fermented taste. It enriches the broth and ties together all the other ingredients.
- 2 tablespoons Sesame Paste, or Tahini - Adds creaminess and a nutty undertone that gives the soup a rich, satisfying body. It also helps mellow the saltiness of the miso and balance the flavors.
- 4 cups Chicken Stock - The liquid base that carries all the flavors. It provides a savory backbone and allows the pork, cabbage, and miso to meld into a comforting, cohesive soup.
- 1 teaspoon White Vinegar - Adds a touch of brightness and acidity to balance the richness of the pork and sesame paste, enhancing the overall flavor and keeping the soup from feeling too heavy.
How To Make Pork Belly Cabbage Soup
- Saute. Heat a 3-quart saucepan over high heat. Add in pork belly and turn the heat down to medium. You are doing this to allow the pork belly to gently render some fat. Sauté pork belly until the meat is cooked (about 5 minutes).
- Remove fat. Remove all but 2 tablespoons-ish of the fat. No need to be crazy precise here, just take out any egregious fat so that your soup doesn’t taste ultra fatty afterwards.
- Add veggies. Add shredded cabbage and mushrooms and stir well until the veggies are coated with the remaining rendered fat.
- Add broth and pastes. Pour in broth, miso paste, and sesame paste and stir to incorporate those into the broth. When the broth comes to boil, remove the pot from the heat. Stir in vinegar and serve.
Tips And Tricks
Making Pork Belly Cabbage Soup is all about building layers of flavor while maintaining a perfect balance between richness and freshness. Here are some helpful tips and tricks to ensure your soup turns out deeply flavorful and perfectly textured every time:
- Make sure you remove the extra fat from the saucepan before adding the rest of the ingredients. If you leave too much fat in the pan you’ll end up with a fatty tasting soup, and nobody wants that.
- This Pork Soup With Cabbage can be refrigerated for 3-4 days . It will collect fat on top, so just simply skim the fat away or gently reheat it.
- The cabbage in the soup won’t handle too many reheats, so try not to reheat the whole batch if you plan on eating it throughout the week. You should only really reheat the cabbage once.
- If you can’t find or choose not to eat pork belly, you might want to try pork chops cut into smaller pieces.
- If you don’t eat pork, or just want a change of pace, you could try this with chicken .
- Here’s another Pork Belly recipe for you as well, and this one is a crispy pork belly.
Variations
Pork Belly Cabbage Soup is a wonderfully flexible dish that can be adapted to suit different tastes, ingredients, and dietary preferences. Here are some delicious variations to try:
- Spicy Miso- Add chili paste or a spoonful of gochujang for a bold, spicy kick that complements the richness of the pork belly.
- Korean-Inspired Twist - Stir in kimchi and a splash of kimchi juice instead of vinegar for a tangy, spicy flavor boost with probiotic benefits.
- Vegetable-Packed Soup - Add carrots, tofu, daikon radish, or baby bok choy to make the soup heartier and more nutrient-dense.
- Lightened-Up Version - Substitute thinly sliced pork shoulder or chicken thighs for pork belly to reduce the fat while keeping the soup flavorful.
What To Eat With Pork Belly Cabbage Soup
Pork Belly Cabbage Soup is rich, savory, and satisfying on its own, but it pairs beautifully with a variety of sides that complement its deep flavors. Here are some delicious options to enjoy with it:
- Cucumber Salad - A light and refreshing side that balances the soup’s richness.
- Asian Slaw - Adds crunch and a tangy contrast to the soft textures in the soup.
- Steamed Edamame - A simple, protein-rich snack that pairs well with the savory broth.
- Cauliflower Rice - Perfect for soaking up the flavorful miso-sesame broth.
How Long Does It Last?
Pork Belly Cabbage Soup will keep well in the refrigerator for up to 4 days when stored in an airtight container.
When reheating, warm it gently on the stovetop over medium heat to preserve the rich flavor and prevent the miso and sesame paste from separating.
Can You Freeze It?
You can also freeze the soup for up to 2 months for longer storage. For the best texture, consider freezing the broth and solids separately, as cabbage may become very soft after thawing.
When ready to enjoy, thaw the soup overnight in the refrigerator and reheat slowly, stirring occasionally until heated through.
More Of Our Best Cabbage Recipes
- Instant Pot Corned Beef And Cabbage
- Cabbage And Potatoes
- Cabbage Rolls
- Salmon With Bok Choy
- Pork Chops And Cabbage
Pork Belly Cabbage Soup Recipe | Low Carb Cabbage Soup
Equipment
- 3-Quart Pot
- Measuring Spoons
- Measuring Cups
Ingredients
- ▢ 1 pound Pork Belly , cut into bite size pieces
- ▢ 3 cups Napa Cabbage , shredded
- ▢ 1 cup Sliced Mushrooms
- ▢ 3 tablespoons Miso Paste
- ▢ 2 tablespoons Sesame Paste , or tahini
- ▢ 4 cups Chicken Stock
- ▢ 1 teaspoon White Vinegar
Instructions
Heat a 3-quart saucepan over high heat. Add in pork belly and turn the heat down to medium. You are doing this to allow the pork belly to gently render some fat. Sauté pork belly until the meat is cooked (about 5 minutes).
Remove all but 2 tablespoons-ish of the fat. No need to be crazy precise here, just take out any egregious fat so that your soup doesn’t taste ultra fatty afterwards.
Add shredded cabbage and mushrooms and stir well until the veggies are coated with the remaining rendered fat.
Pour in broth, miso paste, and sesame paste and stir to incorporate those into the broth. When the broth comes to boil, remove the pot from the heat. Stir in vinegar and serve.
Make sure you remove the extra fat from the saucepan before adding the rest of the ingredients. If you leave too much fat in the pan you’ll end up with a fatty tasting soup, and nobody wants that
This Pork Soup With Cabbage can be refrigerated for 3-4 days . It will collect fat on top, so just simply skim the fat away or gently reheat it.
The cabbage in the soup won’t handle too many reheats, so try not to reheat the whole batch if you plan on eating it throughout the week. You should only really reheat the cabbage once.
If you can’t find or choose not to eat pork belly, you might want to try pork chops cut into smaller pieces.
If you don’t eat pork, or just want a change of pace, you could try this with chicken.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Pork Belly Cabbage Soup Recipe | Low Carb Cabbage Soup
Ingredients
- 1 pound Pork Belly cut into bite size pieces
- 3 cups Napa Cabbage shredded
- 1 cup Sliced Mushrooms
- 3 tablespoons Miso Paste
- 2 tablespoons Sesame Paste or tahini
- 4 cups Chicken Stock
- 1 teaspoon White Vinegar
Instructions
Heat a 3-quart saucepan over high heat. Add in pork belly and turn the heat down to medium. You are doing this to allow the pork belly to gently render some fat. Sauté pork belly until the meat is cooked (about 5 minutes).
Remove all but 2 tablespoons-ish of the fat. No need to be crazy precise here, just take out any egregious fat so that your soup doesn’t taste ultra fatty afterwards.
Add shredded cabbage and mushrooms and stir well until the veggies are coated with the remaining rendered fat.
Pour in broth, miso paste, and sesame paste and stir to incorporate those into the broth. When the broth comes to boil, remove the pot from the heat. Stir in vinegar and serve.
Make sure you remove the extra fat from the saucepan before adding the rest of the ingredients. If you leave too much fat in the pan you’ll end up with a fatty tasting soup, and nobody wants that
This Pork Soup With Cabbage can be refrigerated for 3-4 days . It will collect fat on top, so just simply skim the fat away or gently reheat it.
The cabbage in the soup won’t handle too many reheats, so try not to reheat the whole batch if you plan on eating it throughout the week. You should only really reheat the cabbage once.
If you can’t find or choose not to eat pork belly, you might want to try pork chops cut into smaller pieces.
If you don’t eat pork, or just want a change of pace, you could try this with chicken.
Pork Belly Cabbage Soup Recipe | Low Carb Cabbage Soup https://twosleevers.com/pork-belly-cabbage-soup/
Get perfect Instant Pot Jasmine Rice every time with this simple and foolproof method. Learn how to make Instant Pot rice quickly, easily and with less effort than other methods!
Tired of trying to get the water to rice ratio and cooking times just right to make Instant Pot Jasmine Rice? This guide covers everything you need to know in order to make jasmine rice perfectly in your Instant Pot !
How To Make Instant Pot Jasmine Rice
- Rinse the rice. This removes excess starch and keeps the rice from sticking together.
- Add both the rice and the water to the inner pot of the Instant Pot .
- Set the cooking time for the rice on High Pressure for 4 minutes.
- Allow the pot to Natural Pressure Release for 10 minutes.
- Serve and enjoy!
What’s The Correct Water To Rice Ratio For Perfect Instant Pot Jasmine Rice?
It may surprise you to know that for all rice (other than Black and Arborio) the ratio of water to rice is 1:1. That makes it a pretty straight forward cooking process, even when cooking jasmine or basmati rice in the Instant Pot .
PRINT A HANDY ONE-SHEET THAT GIVES YOU ALL THE COOK TIMES AND INSTRUCTIONS HERE!
What Types Of Dishes Are Best Made With Instant Pot Jasmine Rice?
Jasmine Rice is a long-grain type of fragrant white rice. It’s a moist and soft rice when cooked and it has a slightly sweet taste. The rice grains cling to each other and are sticky when they’re cooked. It’s very popular in Southeast Asian recipes.
Not only is jasmine rice a great rice as a side dish for a meal, but it’s particularly good for recipes like my Pressure Cooker Chicken Congee or my Pressure Cooker Shrimp Risotto .
Can You Freeze Jasmine Rice?
Yes, you absolutely can freeze Instant Pot Jasmine Rice! However, the sooner you freeze the cooked rice after you’ve prepared it the better. The sooner you pack it into airtight containers and seal it, the more moisture the rice will retain when you reheat it.
Here’s how:
- Cool . Let rice cool to room temperature.
- Pack . Add your desired serving size to a ziptop freezer bag.
- Lay Flat . Store flat in a thin layer so it can defrost quickly.
- Date . Rice can be frozen for up to a month and still be delicious. Make sure you date it to keep frozen rice tasty.
- Freeze . Store in your freezer for a quick dinner.
Once frozen, the rice should keep in the freezer for about a month. Any longer than that and the rice will begin to lose its flavor and moisture.
How Do I Reheat Jasmine Rice?
Reheating Instant Pot Jasmine Rice is as simple as adding a tablespoon of water to the rice and reheating it in the microwave .
Microwave cook time can vary depending on how much you’re reheating, so just reheat it in 30-60 second intervals until it’s heated through.
Do I Need To Soak Jasmine Rice Before Cooking It?
That’s actually the great thing about Instant Pot Jasmine Rice. There is no need to soak the rice before adding it to your electric pressure cooker.
The steam and the heat of the pressure cooker will help the rice grains cook up very well without any presoaking, even with congees and other rice that typically gets soaked.
Just a quick rinse to get rid of the excess starch and you’re ready to start cooking the perfect rice.
PRINT A HANDY ONE-SHEET THAT GIVES YOU ALL THE COOKING TIMES AND INSTRUCTIONS HERE!
Can I Make Jasmine Rice In A Rice Cooker?
Yes, you most certainly can make it in a rice cooker.
- I like to use my Zojirushi rice cooker or my Instant Zest when I’m not using my Instant Pot pressure cooker.
- You can watch my Instant Zest video on Youtube for a completely unbiased review and overview of the product. It shows you how to make more than just white rice.
- You might also like this Nonstick Instant Pot Liner for cooking rice.
- This is my favorite Jasmine Rice
Can I Make Jasmine Rice In A Slow Cooker?
Yes, you can. However, it can tend to be slightly over cooked, so you will need to watch it carefully. Here’s how to do it.
- Spray a nonstick spray on the inner dish of your slow cooker.
- Add equal parts rice and water (with an additional 1/8 cup of water for each cup of rice).
- Let cook for on LOW for an hour and a half.
- Check for doneness.
- If that was not quite enough cook time, give it another 15-20 minutes.
- Serve.
Looking For Some Great Instant Pot Jasmine Rice Recipes? Check These Out!
- https://twosleevers.com/spicy-basil-beef-bowls/ Jamaican Peas and Rice - Authentic Jamaican Peas and Rice at home in a flash.
- Caldo de Pollo - A warming soup made with chicken broth that’s bursting with Mexican flavors!
- Pressure Cooker Shrimp Risotto - Perfect shrimp risotto every single time.
- Pressure Cooker Chicken Congee - Simple, easy, and comforting Instant Pot rice.
- Spicy Basil Beef - Healthy, fast, and delicious.
- 6+ Best Healthy Instant Pot Chicken and Rice Recipes - A fantastic collection of healthy chicken and rice recipes.
- 12+ Best Pressure Cooker Rice One Pot Meals - Here’s a whole slew of recipes that use jasmine rice for you to enjoy!
- Shrimp with Coconut Milk - Great served over Jasmine or Basmati rice.
Looking for how to cook more kinds of rice? Check out my Perfect Pressure Cooker Rice post! It covers how to cook just about every type of Instant Pot rice.
Instant Pot Jasmine Rice
Equipment
- Instant Pot
- Instant Pot Zest
- Zojirushi Rice Cooker
- Non Stick Liner For Instant pot
Ingredients
- ▢ 1 cup Jasmine Rice
- ▢ 1 cup Water
- ▢ 1 tablespoon butter , or oil
- ▢ 1 teaspoon Kosher Salt
Instructions
Rinse the rice. This removes excess starch and keeps the rice from sticking together.
Add the rice, water, butter, and salt to the inner pot of the Instant Pot .
Cook the rice on High Pressure for 4 minutes.
Allow the pot to Natural Pressure Release for 10 minutes.
Serve and enjoy!
While the butter or oil is optional, I find it helps to keep the rice from sticking to the bottom of the pot
I also like to use my Zojirushi or my Instant Zest when I’m not using my Instant Pot. You can watch my Instant Zest video on Youtube for a completely unbiased review and overview of the product. You might also like this Nonstick Instant Pot Liner for rice.
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Nutrition
Water to Rice Ratio for Instant Pot Rice
For basmati & Jasmine Rice, 1c water + 1 cup rice. 4 mins HP, 10 mins NPR
1 cup brown rice + 1 cup water: 22 mins HP, 10 mins NPR
1 cup arborio rice + 1.5 cups water: 5 mins HP, 10 mins NPR minutes + more liquid after cooking
1 cup sushi rice , 1.25 cups water, 10 mins HP, 10 mins NPR.
1 cup black rice + 1.5 cups water: 22 mins HP, 10 mins NPR + more liquid after cooking
1 cup red rice + 1 cup water: 22 mins HP, 10 mins NPR
1 cup glutinous rice + 4 cup water: 20 mins HP, 10 mins NPR
1 cup Wild Rice Blend + 1 cup water: 22 mins HP, 10 mins NPR
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
