My man and I eat a LOT of pork belly. We eat a big slab between us about once a week and we never really get bored of it. Tonight, however, I just felt like doing something new with it, so I took a look on the internet, got some ideas, checked what I had in the fridge and came up with this pretty kickass recipe. Hope you enjoy it!
A delicious way to use pork belly!
- Pork belly slices - 6
- Broccoli - 1 head
- Courgette (zucchini) - 1 large
- Mushrooms - 2
- Bone broth or stock - 1.5 cups
- Chinese five spice - 2 tps
- Garlic - 2 cloves
- Chilies - 2, seeded (or 1 tsp chilli flakes)
- Gluten free tamari sauce (or coconut aminos) - 1 tbsp
- Toasted sesame oil - 2 tbsp
• Start by rubbing your pork belly slices with the five spice, chopped and deseeded chillis and one clove of crushed garlic, along with a little bit of the sesame oil. Leave it to marinade in the fridge for about an hour if you have time. If not, you can skip the marinating time!
• Put the slices into an iron skillet or a heavy bottomed pan, skin down, and add the bone broth or stock to the pan. Heat until just boiling, then remove from the stove.
• Put the lid on the skillet and place in an oven at about 170 degrees centigrade (335 farenheit) for around 45 minutes.
• While that's cooking, prep your veg. Using a spiralizer, make your courgette (zucchini) into long noodles. If you don't have a spiralizer, you might be able to do it with a peeler, or a knife if you're very patient!
• Chop your broccoli into large florets and toss them in 1 tbsp of oil and a crushed clove of garlic.
• When the time is up, take the pork out of the skillet and set aside. Remove the liquid from the skillet and reserve it for later.
• You can now put your broccoli into the skillet and into the oven for half an hour, without the lid.
• While your broccoli is crisping up in the oven, grab a frying pan and heat the remaining sesame oil over a moderately high heat. Pat the pork belly slices dry with kitchen paper and place skin side down into the oil. BE CAREFUL AS IT WILL SPIT!
• Fry the pork until the skin is crispy and browned to your liking. This can take anything between ten and twenty minutes.
• When you're happy with the crispiness of your pork, remove from the pan, keeping the oil in there (you'll use this in a moment). Wrap the pork in foil and pop back into the oven until your broccoli is ready.
• Take your courgette (zucchini) noodles and fry in the leftover pork oil in the frying pan for five minutes, then transfer to your 2 serving bowls.
• Chop your mushrooms, add to the same frying pan frying very briefly, then pour in your broth from earlier, along with the tamari or coconut aminos. Heat through until really hot.
• When your broccoli is ready, put the whole thing together by pouring the broth and mushrooms over your noodles, then putting your broccoli over that and then place your lovely crispy pork on top. Job done!