Pork Belly with Spiced Apple Quinoa & Greens

Vegans avert your eyes! Pork belly is one of those things I used to always need an excuse to cook. Something so succulently juicy, salty, crispy and layered with various textures of delicious fat must be bad for you right?

Not if you buy beautiful organic free range pork and use high quality salt… And don’t eat the whole little pig if you can resist.


This is one of those ritualistic meals that is surpriSingly easy to cook and oh. so. good! Make it for your friends, give thanks to the delicious little fella that was sacrificed for your sustenance and enjoy!

What you need:

1kg pork belly, scored
2 tspn Pink Himalayan salt
2 garlic cloves, crushed
2 cups black quinoa
1 green apple diced
2 celery stalks diced
1 brown onion diced
2 tblspn good quality butter
1 tblspn tomato paste
1 tspn smoked paprika
3 spring onions chopped
Your favourite steamed greens
Lemon to serve

What you do:

Heat 1 tblspn butter in large saucepan. Sauté onion, celery and half of crushed garlic for 5 minutes. Add smoked paprika and stir through. Stir through quinoa, 4 cups water, apple, tomato paste and turn down heat to low, simmer gently 20 minutes. Stir through spring onions just before serving.

Preheat oven to 210 degrees. Rub pork belly with extra butter, salt and garlic. Place on oven tray and cook for 10 minutes at 210 then lower heat to 180 and cook for 30-35 minutes or until skin is crispy. Leave to cool 5 mins before cutting into strips.

Serve with steamed greens, lemon and apple quinoa.

If you have some on hand, try using a herbed salt to rub on pork. Easy to make – just throw pink Himalayan salt, fennel seeds, dried garlic, thyme and rosemary into a food processor and store in an airtight container.



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