Spiced Pork Belly with Ginger and Cilantro

Pork belly is slow cooked in fragrant spices until tender and served with a sweet honey pan sauce and crisp slaw.

Spiced Pork Belly with Ginger and Cilantro

Prep Time: 10 mins Cook Time: 3 hrs Yield: 4 slices

Serving Size: 1 slice

Ingredients

2 TB. peanut oil 1 lb. (450g) boneless pork belly, sliced into 4 equal parts 1⁄4 cup yellow onion, diced 2 garlic cloves, minced 2 tsp. fresh ginger root, grated 1⁄2 tsp. ground cumin 2 TB. raw honey 2 TB. tamari 1 tsp. fish sauce 2 cups chicken broth 1 cinnamon stick

2 whole star anise

2 whole cloves

2 Thai chilies, halved 2 cups purple cabbage, sliced thin 2 medium carrots, grated 1⁄2 cup fresh cilantro, chopped

Fat 85%

Calories 711 Fat 67g

Nutrition per Serving

Protein 7% Net Carb 8%

Protein 13g Total Carbohydrate 16g Ratio 2.5:1

Dietary Fiber 2g Net Carbohydrate 14g

1Preheat the oven to 250°F (120°C). Heat a Dutch oven or braising pan over medium heat. When hot, add peanut oil and wait for 30 seconds.

2Place pork belly in hot oil and brown well on all sides, about 2 minutes per side. Remove from the Dutch oven. Add yellow onion, garlic, and ginger root to hot oil and cook, stirring frequently, for 2 to 3 minutes, or until fragrant.

3Add cumin, raw honey, tamari, and fish sauce and cook for 1 minute, stirring constantly to prevent burning.

4Pour chicken broth into the Dutch oven and stir, scraping up any browned bits from the bottom of the Dutch oven.

5Add cinnamon stick, star anise, cloves, Thai chilies, and browned pork belly. Cover and place in the oven for 2 hours to 2 hours, 30 minutes, or until pork is tender. Remove pork from the Dutch oven and set aside.

6Heat the Dutch oven over high heat on the stovetop to bring remaining juices to a boil. Boil for 15 to 18 minutes, or until reduced by half. Remove and discard star anise, cinnamon stick, and cloves.

7To serve, toss purple cabbage, carrots, and cilantro together; place pork belly on top; and drizzle with pan sauce.