Pork Belly Goodness!

Written by Meriah | posted in In the Kitchen with BCF, Workout of the Day | 1 Comment

1# Porkbelly – you can get at the Meat Shoppe on Rouse cut like thick bacon or in blocks which you’ll have to slice/cube.
2 Bundles of green onions – chopped
1 Tablespoon Molases
1 Tablespoon Maple Syrup or honey
>1 Tablespoon of Coconut aminos/gluten free soy sauce/soy sauce
1 Teaspoon Fish Sauce (optional) or salt to taste

Slice or dice your pork belly to your preferred thickness. Think 2-3x thicker than thick bacon and then bitsized from there. In frying pan cook pork belly until starts to get nice golden brown cooking in it’s own fat. mmmfat. I have made this a few times and depending on where you get your belly from you may or may not want to drain some (not all) the fat. Next add your molases (drizzle), syrup (drizzle), fish sauce (splash 2x), and aminos (splash 2x)*. I don’t normally measure these out when I cook so it could be more could be less! Then add your green onions, get some of that green stalk in there too.  Mix well, let your onions heat up a bit  then enjoy!

*of the molases, maple syrup, honey, coconut amino, or fish sauce you can use all of these or some comb of these depending on what you tastes are!  Add small amounts and keep tasting!  Have fun!

Green Beans kids might even eat
Green Beans
Bacon 2-3 slices
Mushrooms 1 box
Onions 1/2 med/large

Start pot of salted water to boil. Slice bacon into smaller bits and cook. When cooked to your desired texture remove the bits and hold aside. Cook onions and mushrooms in bacon grease. When cooked add bacon bits and set aside remove from heat. Add green beans to boiling water and cook til bright green or tender to the touch (5-8mintures) removed from boiling water and immediate submerge in bowl of ice water to stop the cooking. Then drain and add to pan of onions, mushrooms and bacon. Mix well and serve.

Both are very fast and easy! Hope you like them!

You can follow any responses to this entry through the RSS 2.0 feed.
Both comments and pings are currently closed.