Spicy Ginger Cucumber Salad with Crispy Pork Belly

3246364802_4c7c793966by Karen Frazier

I have to admit – I am not a huge fan of cucumbers except in certain circumstances. I won’t just sit down and eat cucumber – but I do like it as an acidic and refreshing counterpoint to something super spicy. So the other day, I picked up some organic cucumbers at the grocery store with the thought I’d do a refreshing and spicy dish of some kind. This is what I threw together today (I failed to take a photo of it – sorry), and it was super delicious. ¬†I just put crispy slices of the pork belly right on top of the salad.

It’s low-carb, paleo, and can be Whole30 compliant, as well.

Crispy Pork Belly

  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Pinch cayenne
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound pork belly, thinly sliced like thick sliced bacon
  1. In a small bowl, combine the salt, pepper, cayenne, garlic powder, and onion powder.
  2. Preheat a skillet on medium-high.
  3. Season the pork belly slices with the seasoning blend. Put in the hot skillet. Cook just like you would bacon, until crispy. Slice and put on top of the salad (below).

Spicy Ginger Cucumber Salad

  • 4¬†organic cucumbers, spiralized into angel hair noodles (or just julienne them)
  • 1 1/2 teaspoons sea salt, divided
  • 1 cup julienned radish
  • 6 scallions, thinly sliced on the bias
  • 3 tablespoons toasted sesame seeds
  • 1 to 2 tablespoons grated fresh ginger root
  • 1 to 2 thai chilies, minced (or 1 tablespoon chili garlic sauce)
  • 4 garlic cloves, minced
  • 1 tablespoon Chinese hot mustard powder
  • 1 teaspoon expeller pressed sesame oil
  • 1 packet stevia (optional – omit for Whole30 or add 1/2 finely chopped Medjool date for a bit of sweetness)
  • 1/4 cup apple cider vinegar
  • 1/2 cup EVOO
  1. Put the cucumbers in a colander over a bowl and sprinkle them with 1 teaspoon of the sea salt. Allow the water to drain for 30 minutes. Rinse the cucumbers and pat them dry with a paper towel. Put them in a large bowl.
  2. Add the radish, scallions, and sesame seeds and toss to combine.
  3. In a blender or food processor, combine the ginger root, thai chilies, garlic, Chinese hot mustard powder, sesame oil, stevia, apple cider vinegar, EVOO, and the remaining half teaspoon of sea salt. Blend on high until emulsified. Toss with the salad.

photo credit: Vilseskogen harvest via photopin (license)

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