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Bowl of pork belly casserole with dumplings and red cabbage with silverware

Pork Belly Casserole with Dumplings

Pork belly casserole is richly flavored with pork belly, beans, tomatoes, and red cabbage, all topped with delicious dumplings.

Course Casserole
Cuisine American Southern, British, Southern
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 954 kcal
Author HelloFresh


  • 2 carrots
  • 1 leek
  • 1 pound pork belly
  • 2 cups water
  • 2 chicken bouillon cubes
  • 14.5 ounces canned chopped tomatoes
  • 1 teaspoon ketchup chipotle flavored, if available
  • 16 ounces canned mixed beans
  • 1/2 red cabbage
  • 1/4 cup mango chutney
  • 1 cup self-rising flour
  • 4 tablespoons butter
  • salt
  • black pepper


  1. Peel and slice the carrots into 1/2 inch rounds, and thinly slice your leek.

  2. Cut the pork belly into 1/2 inch slices. Heat 2 tbsp of oil and 1/2 tsp of salt in a large frying pan and add the meat. Cook over high heat for 6 mins, until browned all over, stirring often to prevent sticking. Use a slotted spoon to transfer the meat to a large pot.

  3. Add both the carrots and leeks directly to the frying pan you cooked your pork belly in, and fry for 3 mins. In the meantime, add the stock pot, chopped tomatoes, chipotle ketchup and water to the pot with the pork in. Drain your mixed beans and add them to the pork as well, then add in the carrots and leeks, bring to a boil, reduce heat and simmer for 20 mins.

  4. Meanwhile chop the cabbage in half through the root. Discard the tough root and the tough stalks and thinly slice half of it. Put 5 tbsp of water into the large frying pan, and add the sliced cabbage, 1/2 tsp of salt, a few grinds of black pepper and the mango chutney. Cover and simmer very gently for 25 mins. Tip: The finer the cabbage is chopped, the quicker it will cook and the less tough it will be to chew.

  5. While all that bubbles, cut the cold butter into the self rising flour in a bowl until it resembles breadcrumbs. Add 1/2 tsp of salt and few grinds of black pepper. Add enough cold water (start with 1/3 cup, then add 1 tablespoon more at a time if needed) to make a thick, sticky dough. Spoon out a tablespoon of the dumpling dough and add to the casserole, repeating seven more times to make eight dumplings in all. Cover the pot and leave to cook for the remaining time - about 10 mins.

Nutrition Facts
Pork Belly Casserole with Dumplings
Amount Per Serving
Calories 954 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 23g144%
Cholesterol 91mg30%
Sodium 830mg36%
Potassium 1231mg35%
Carbohydrates 85g28%
Fiber 17g71%
Sugar 20g22%
Protein 24g48%
Vitamin A 7105IU142%
Vitamin C 77mg93%
Calcium 205mg21%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.