Crispy Pork Belly and Shiitake Mushrooms on Asian Slaw

IMG_2559.JPGby 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.
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Spicy Asian Chopped Chicken Salad

slawby Karen Frazier

This is a tasty, simple throw together meal when you have leftover chicken, or when you have cold rotisserie chicken from the grocery store. It takes minutes to prepare, but it is satisfying and flavorful.

Spicy Asian Chopped Chicken Salad

  • 1 pound cooked chicken meat, chopped
  • 1 head green cabbage, julienned
  • 2 carrots, grated
  • 1 cucumber, finely chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped cilantro
  • 3 garlic cloves, minced
  • 1 teaspoon Chinese hot mustard powder
  • 1 teaspoon grated ginger root
  • 1 tablespoon Sriracha (or to taste for Whole30, use 1/4 teaspoon red pepper flakes)
  • Juice of one lime (or juice of half an orange)
  • 1/4 cup apple cider vinegar
  • 3/4 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped nuts or sesame seeds (optional)
  1. In a large bowl, combine the chicken, cabbage, carrots, cucumber, celery, and cilantro. Toss to mix.
  2. In a small bowl, whisk together the Chinese hot mustard powder, grated ginger root, Sriracha, lime juice, apple cider vinegar, olive oil, salt, and pepper.
  3. Toss the vinaigrette with the salad and serve immediately.
  4. Garnish with the chopped nuts or sesame seeds.

Grilled Beef Short Ribs with Apple and Jicama Slaw

short ribsby Karen Frazier

Okay – here’s the deal. I had leftover marinade from my earlier pork belly recipe, but alas, I had no unfrozen pork belly. Not to worry, however. I have about 10 pounds of it in my freezer (yay!)

So anyhoo…I wanted to use the rest of the marinade. Which is why I headed to the grocery store and picked up some flanken-style beef short ribs (the kind of beef short ribs where they are cut thin across several bones).

I marinated them in my extra marinade for a little over two hours, and then I popped them on my Foreman grill, which I consider a very underrated kitchen gadget. You can also grill them on the regular grill or use a grill pan.

Although the marinade was the same, the flavor was very different from the pork belly. The beef was super flavorful. As I was eating, I realized the ribs would be delish with a ginger broccoli stir-fry, but it’s also good with a crispy, slightly sweet, slightly acidic slaw (or why choose? you can do both!) I’ll include recipes for both, and you can decide.

Asian Marinated Flanken-Style Beef Short Ribs

  • 1/4 cup gluten-free soy sauce
  • 2-3 drops of liquid stevia
  • 2 tablespoons sriracha
  • 8 garlic cloves, finely minced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon grated ginger root
  • 2 to 3 pounds flanken-style beef short ribs
  • Sesame seeds
  1. In a small bowl, whisk together the soy sauce, stevia, sriracha, garlic, sesame oil, and ginger root.
  2. Add the short ribs to a large zipper bag and pour in the marinade. Seal the bag and squish it around (I believe squish is a technical term) until all the meat is covered. Refrigerate for two to four hours. The longer the marinade, the more flavor you’ll get. You can even marinade in the morning and cook when you get home.
  3. Preheat a grill on high.
  4. Grill the short ribs, three to four minutes per side.
  5. Sprinkle with sesame seeds before serving.

Broccoli Ginger Stir-Fry

  • 2 tablespoons coconut oil
  • 1 tablespoon grated ginger root
  • 4 cups broccoli florets
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  1. In a large saute pan, heat the coconut oil on medium-high until it shimmers.
  2. Add the ginger and broccoli and cook, stirring frequently, until the broccoli is crisp-tender, about five minutes.
  3. Add the garlic and cook, stirring constantly, until it is fragrant, about 30 seconds.
  4. Add the soy sauce. Cook for one minute, stirring frequently.

Apple and Jicama Slaw

  • 2 sweet-tart apples (I like Honeycrisp or Pink Lady), cored and julienned
  • 1 Jicama, peeled and julienned
  • Juice of two limes
  • Zest of half a lime
  • 1 tablespoon grated ginger root
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  1. In a large bowl, combine the apples and jicama.
  2. In a small bowl, whisk together the lime juice, lime zest, ginger root, rice vinegar, cilantro, olive oil, and sea salt.
  3. Toss the dressing with the apples and jicama.

So those are the recipes. Trust me, they’re delicious! But, I just thought of something else that would be really delicious with the short ribs…a bok choy stir-fry, cooked in a manner similar to the broccoli above. You might even toss in a handful of sliced shiitake mushrooms for a tasty low-carb side dish.

Spicy Asian Pork Belly with Slaw

pork bellyby Karen Frazier

I love pork belly. I order ours online at Tenderbelly and cut it into one-pound slabs, which I freeze and use as needed. This tender meat is tasty and versatile. It’s also very rich, so I typically serve it with a side of something that is crispy and acidic, such as a slaw. The acidity and crispiness of the slaw cuts through the unctuous fattiness of the pork. The slaw here is a typical Asian slaw, but you can also try the recipe with a slaw made from julienned jicama or apples, which would taste delicious with an Asian vinaigrette.

Spicy Asian Pork Belly with Slaw

For the pork belly:

  • 1 to 2 pounds of pork belly
  • 1/4 cup gluten-free soy sauce
  • 2-3 drops of liquid stevia
  • 2 tablespoons sriracha
  • 8 garlic cloves, finely minced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon grated gingerroot
  • 2 tablespoons toasted sesame seeds
  • 4 scallions, thinly sliced

For the slaw:

  • 4 cups shredded cabbage
  • 2 carrots, grated
  • Cilantro leaves to taste
  • 3 scallions, thinly sliced
  • 2 tablespoons rice vinegar
  • Juice of one lime
  • Juice of 1/2 orange
  • 1/4 cup olive oil
  • 2 teaspoons grated ginggeroot
  • 1 tablespoon sriracha
  • 2 garlic cloves, minced
  • 1 teaspoon Chinese hot mustard powder
  • 1/2 teaspoon sea salt

For the pork belly:

  1. Slice the pork belly into slices that are slightly thicker than thick-cut bacon. Put the slices in a large zipper bag.
  2. In a small bowl, whisk together the soy sauce, stevia, sriracha, sesame oil, and gingerroot.
  3. Pour the marinade in the bag with the pork belly, sealing the bag and squishing it around to distribute the marinade and coat all of the meat.
  4. Refrigerate for one to two hours.
  5. Heat a large saute pan on medium high. Working in batches so you don’t overcrowd the pan, cook the pork belly until it is crisp on both sides, three to five minutes per side.
  6. Serve the pork belly on top of the slaw with the scallions and sesame seeds sprinkled on top.

For the slaw:

  1. In a large bowl, combine the cabbage, carrots, cilantro, and scallions. Toss to combine.
  2. In a small bowl, whisk together the rice vinegar, lime juice, orange juice, olive oil, ginger, garlic, sriracha, mustard powder, and salt.
  3. Toss the dressing with the slaw.

photo credit: umi nom pork belly adobo via photopin (license)