Sunday, August 7, 2016

Paleo Friendly Slow Roasted Pork Belly

Fun fact: Ryan and I eat mostly paleo.  By mostly paleo, I mean Ryan eats paleo and I eat whatever he cooks but with a few carbs occasionally thrown in.  I've talked before about how amazing paleo has been for me so I'll keep this post short and sweet! Because really, who wants to read a long back story when trying to read a recipe?  #notme 


  • One Pork Belly (whatever size you want)
  • sea salt and black pepper
  • 1 fennel bulb, trimmed and roughly sliced
  • 4 bay leaves
  • 3 garlic cloves, pealed and crushed
  • 1 tsp cardamom pods, crushed
  • 4 star anise 
  • 1 tbsp fennel seeds
  • olive oil
  • apple juice
Score the pork belly in a diamond pattern and season with salt and pepper.
Mix the remaining dry ingredients and cover the pork on both top and bottom.  
Ryan cooked our pork belly in the Big Green Egg at 275 for about 4 hours.  He cooked it on indirect heat with a pan of apple juice under the grate to give it a sweet juiciness! 
Once fully cooked, remove the star anise and cardamom pods and let it rest for about 30 minutes.  
Cut into slices and enjoy!

If you're not eating paleo, I highly recommend putting a few slices on a hoagie bun with this mustard! So damn good! 

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