Pork Belly

with Peppers & Peanuts

This combination of bell peppers, lime, peanuts, pork, garlic, and fennel will bring happiness to your kitchen and to the mouths of the people you’re feeding.

PREP TIME 10 mins

COOK TIME 70 mins

MAKES 3 cups pork belly

SERVING SIZE ½ cup pork belly + 1½ peppers + 1 tablespoon of peanuts

1lb (450g) pork belly

1 tsp fennel seeds

3 garlic cloves

1 tsp plus 3 tbsp sea salt

1 tsp ground black pepper

2 tbsp olive oil

9 mini bell peppers (various colors), cut into chunks

¼ cup chopped roasted peanuts

½ lime

1. In a large pot on the stovetop over medium heat, place the pork belly and cover with hot water. Bring to a steady boil for 25 minutes.

2. Remove the pork from the hot water and pat dry with paper towels. Place the pork skin side up on a large sheet of aluminum foil and cover the bottom and sides with the foil, leaving the top skin exposed. Refrigerate for 30 minutes to dry out the skin.

3. Set the air fryer temp to 400°F (200°C).

4. Use a mortar and pestle to grind together the fennel seeds, garlic, 1 teaspoon of salt, and pepper until the mixture forms a fine paste. Add the olive oil and stir.

5. Remove the foil from the pork. Use a pastry brush or a small bunch of herbs to brush the underside of the belly with the fennel mixture. Don’t brush the skin.

6. Place the pork skin side up in the fryer basket and cover with the remaining 3 tablespoons of salt. Cook until the internal temperature reaches 165°F (75°C), about 40 minutes, checking every 15 minutes to ensure the top is starting to crackle.

7. Transfer the pork to a platter and remove the salt from the top. Cut the pork into bite-sized chunks and set aside. (Don’t clean out the fryer basket. You’ll use the leftover pork fat.)

8. Place the bell peppers and peanuts in the pork fat. Cook until the peppers are soft and the peanuts are crispy, about 5 minutes.

9. Transfer the peppers and peanuts to the platter. Serve immediately with the pork and a squeeze of lime juice.

Tips Store the entire meal in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.

NUTRITION PER ½ CUP PORK BELLY + 1½ PEPPERS + 1 TABLESPOON PEANUTS:

460 CALORIES

46g TOTAL FAT

5g NET CARBS

9g PROTEIN

1g DIETARY FIBER

Pork Belly with Peppers & Peanuts

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