Pork Belly Salad

Pork Belly Salad is a vibrant and flavorful dish that combines crispy pork belly with a fresh medley of vegetables, delivering a satisfying crunch and a burst of umami. This Paleo-friendly recipe is perfect for those seeking a hearty yet healthy meal.

Ingredients

• Pork belly - 300 grams
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Cilantro - 1/4 cup, chopped
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Score the skin of the pork belly in a crisscross pattern and season with salt and black pepper.
3. Place the pork belly on a baking tray and roast in the oven for 30-35 minutes, or until the skin is crispy and the meat is tender.
4. While the pork is roasting, prepare the salad. In a large bowl, combine the cucumber, carrot, red bell pepper, green onions, and cilantro.
5. In a small bowl, whisk together the coconut aminos, sesame oil, minced garlic, grated ginger, and lime juice.
6. Once the pork is done, remove it from the oven and let it rest for 5 minutes. Then slice the pork belly into bite-sized pieces.
7. Drizzle the dressing over the salad and toss to combine.
8. Top the salad with the crispy pork belly pieces and serve immediately.

Nutrition

• Calories: 500
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 40 g
• Saturated Fat: 12 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• Rich in protein, which supports muscle growth and repair.
• Contains healthy fats that are essential for hormone production and overall health.

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