This pork belly has been referred to as ‘the best pork belly in Joburg’ – just putting it out there…
It’s succulent, super tasty and has the best darn crackling you could ever wish for!
This is a fool-proof dinner party dish, or you know, for when you’re craving a delicious piece of pork belly.
I serve it with an Asian-style dipping sauce and coconut cauli rice, making this a winner low carb dish!
Ok, now before I get to this recipe, I have quite a bit to say…
Life has just been sooo crazy lately – a good kind of crazy – that I’ve totally neglected my beloved blog and brand!
Foodie goes Primal is very much still active and running, and most certainly not going to disappear anytime soon. Thanks for being patient with me… <3
We’ve been doing lots of exciting stuff over at Live LCHF’s Facebook page – go and check it out.
I’ve also recently partnered up with Lil’ Kitchen, a local healthy lunch spot in Dainfern, hosting fun, exclusive dinner pop-ups once a month.
My amazing, wonderful parents visited us from the States these past few weeks and it’s been such a joy! I’m really quite sad that they’ve gone back again, but I suppose that’s life…
And in-between all of this I’ve also been slotting in some trail running, a couple of 21’s, my class-mom duties and running club committee stuff… Phew!
Anyways, that’s just me, I like to keep busy, but now it’s time to get to that recipe.
{We served this up at our Valentine’s Pop-Up and it was a HUGE hit!}
Servings: 4
Time: 2 hrs 30 minutes
Difficulty: easy
You will need:
For the pork:
1.5 kg pork belly {deboned or bone-in}, skin scored
olive oil
salt flakes
fine salt
garlic
chillies
For the cauli rice:
1 cauliflower head, grated
1/2 a stalk of lemongrass
thumb-sized piece of fresh ginger root
1 tbsp. coconut oil {any type will do}
1/4 cup coconut cream
zest of 1 lime
For the dipping sauce:
1 spring onion, thinly sliced
juice of 1 lime
2 tbsp. liquid aminos {soy sauce alternative}
1 tbsp. red wine vinegar
1 tsp. grated fresh ginger
Start with the pork:
Score the skin and rub a a few drops of olive oil and sprinkling of fine salt all over the pork.
Rub salt flakes generously onto the scored skin. This will make it nice and crispy.
Place the pork, skin-side up in a foil-lined roasting dish and roast at 240C for 40 minutes. The skin should be golden and crisp.
Reduce the temperature to 150C, place 4-5 smashed cloves of garlic and 2 slit-open chillies underneath the pork and cook for another 90 minutes.
Once cooked, allow the pork to rest for half an hour.
For the cauli rice:
Combine the ginger and lemongrass in a mortar & pestle and grind to a rough paste.
Fry this in a large pot in 1 tbsp. of coconut oil.
Add the grated cauliflower and fry until golden, stirring often so it doesn’t go mushy.
Season with salt and add the coconut cream. Stir through and remove from the heat.
Stir in the lime zest.
{You can also freeze some of the zest and use it as a garnish for everything, just before serving.}
For the sauce:
Place all the ingredients in a small jar and shake vigorously.
Serve it in a separate little bowl.
Serve with fresh coriander & sliced chillies.
You can make this in the oven or ‘man-oven’ such as the Big Green Egg or similar…
I’ve probably made this at least 4 times in the last month, it’s just so yummy – and easy! Did I mention how easy it is?!
It is…
Try it and let me know if you also think it’s the best pork belly ever!!
x
