Wednesday, 17 May 2017

Pork Belly Zoodle Bowl

Slow roasted, crispy pork belly in a healing broth with zucchini noodles, veggies and a boiled egg. Everything you needed. In a bowl. 

I received the pork, and a contribution towards the other ingredients in this recipe from Farmer's Choice. They're an online supplier of free range meat, fish and other foods - do go check them out. 

Pork belly. 

Isn't it funny how we used to think pork belly and an egg yolk were bad for our hearts, and we whipped up egg white omelettes and chose chicken without the skin on our plain, undressed salads. 

Ha. 


Pork belly noodle bowl - paleo - primal - gluten free - dairy free


Nope, me neither. 

Pork belly has to be one of my favourite cuts of meat. It's just so good. 

My recipe for Farmer's Choice this month is a paleo noodle bowl with crispy slow-roasted pork belly, Pak Choi, spring onions, healing tasty broth and a sprinkling of hemp seeds. 

Like, seriously. 


Pork belly noodle bowl - paleo - primal - gluten free - dairy free


I know it's coming up to summer and all, but when you want comfort you go and find this. 

You can make this AIP by the way, by skipping the hemp seeds and the egg and don't use the Five Spice as suggested in the method.  

Healing, comforting, tasty and satisfying on so many levels. 

Pork Belly Zoodle Bowl 
Serves 2
Ingredients
620g pork streaky slices, defrosted if frozen
pinch of coconut sugar
pinch of sea salt
350ml chicken stock
2 spring onions, sliced
2 Pak Choi cabbages, washed and sliced
2 courgettes/zucchini, spiralised into zoodles
1 carrot, julienned or spiralised
splash of tamari, soy or coconut aminos
1 teaspoon hemp seeds, for sprinkling
2 boiled eggs, shelled

Method
First, line a roasting tray with foil - this will make clearing up easier later on. Arrange the pork slices onto the foil and rub the coconut sugar and the salt into the meat, on all sides. Slide into the oven and cook at gas mark 3/275ºF/135ºC for an hour, or until sizzling, golden and cooked through. Lift out onto a trivet while you make the soup. 

Bring the chicken stock to a simmer and add the spring onions, sliced Pak Choi and the carrot and zucchini/courgette noodles. Simmer gently for 3-4 minutes, until the veggies are tender and cooked through. At this point, you can add some finely grated fresh ginger or a pinch of Chinese Five Spice if you like, too. I like it plain, but it's good to mix it up. 

Once the veggies are cooked through add the tamari and stir. Ladle into bowls and slice up the pork belly, arranging it on top of the noodles. Cut the egg in half, arrange in the bowl and sprinkle with the hemp seeds and it's ready to serve. 


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