by Karen Frazier

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:

1. 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.
2. In a large skillet (I use a 12-inch cast iron skillet), heat the duck fat on medium-high until it shimmers.
3. Add the pork belly and mushrooms. Cook, stirring occasionally, until the pork belly is crisp, about eight minutes.

For the slaw:

1. In a large bowl, combine the cabbage, carrots, and green onions.
2. 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.
3. 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.