For the new year, I’ve embarked on a Whole30 30-day re-set through my Nia/yoga studio. Although I tend to eat fairly cleanly or suffer the consequences, my habits towards the end of the year slipped a bit, so a Whole30 clean eating re-set is the perfect way to banish some inflammation I know built up over the holidays. For today’s recipe, I use pork belly that I get from Tenderbelly. It’s as delicious as it sounds.
Crispy Pork Belly and Shiitake Mushrooms on Asian Slaw
For the pork and mushrooms
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 pound pork belly, thinly sliced (about like thick cut bacon-width) and then cut into bite-sized pieces
- 2 tablespoons duck fat (or lard or another Whole30 friendly fat)
- 8 ounces shiitake mushrooms, quartered
For the slaw
- 6 cups of shredded cabbage
- 2 carrots, peeled and grated
- 1 bunch green onions, sliced
- 3 garlic cloves, finely minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons raw apple cider vinegar
- Juice of one orange
- 1/2 cup extra virgin olive oil
- 1 tablespoon sesame seeds
For the pork belly:
- In a small bowl, mix the sea salt, garlic powder, onion powder, smoked paprika, and black pepper. Sprinkle the mixture evenly over the pork belly.
- In a large skillet (I use a 12-inch cast iron skillet), heat the duck fat on medium-high until it shimmers.
- Add the pork belly and mushrooms. Cook, stirring occasionally, until the pork belly is crisp, about eight minutes.
For the slaw:
- In a large bowl, combine the cabbage, carrots, and green onions.
- In a small glass measuring cup, whisk together the garlic, ginger, cilantro, sea salt, pepper, apple cider vinegar, orange, and olive oil until combined. Toss with the slaw.
- To assemble, spoon the dressed slaw onto a plate or into a bowl. Top with the shiitake and pork belly. Garnish with sesame seeds and sliced green onions, if desired.