It wasn’t that long ago that I first tried pork belly. Which is odd considering that I’m a pretty adventurous eater. I guess I kind of thought it was like bacon, and why would I get pork belly when I could get really amazing bacon from a great farmer at my farmers market?
And then I saw that they had pork belly. So I decided to try it.
My first reaction was literally “Holy shit.”
While it is sort of like bacon, it’s also not. It has the fattiness of bacon that I love but it’s not smoky and it has a texture similar to a pork chop in there as well. Plus it has a crispy skin. It’s just so, so good.
People have all these fancy ways of cooking pork belly, but most people cook it at a high temperature and then turn it down to a low temperature. I often forget to do this and honestly think it’s unnecessary. My method is to just throw about a pound of it in the oven on 400 for about 40 minutes. The only thing I do differently is position the rack high in the oven so that the top gets nice and crispy.
For this pork belly, I scored the top and added equal amount of salt, garlic, chipotle powder and cumin. I made sure to rub it in well.
Find out why I eat white rice HERE and why it’s considered a paleo safe starch.
Pork Belly Burrito Bowl
- 1 lb pork belly (cooking prep described above)
- 1 cup rice, dry (I only use THIS brand rice) or 2.5 cups cooked cauliflower rice
- 1 tbsp butter
- 2 cups water
- 2 tbsp cilantro, diced
- juice of 1 lime
- salsa (I used the salsa from my book, found HERE)
- iceberg lettuce (oddly, my favorite lettuce – I’m obsessed)
- While the pork belly is cooking, cook the rice. Add 1 cup of dry rice, 1 tbsp of butter and two cups of water to a pot and turn on high. Once it starts to bubble, turn it to the lowest setting and cover.
- Chop the lettuce.
- Once the rice is done cooking, let it cool a bit and toss in the cilantro and lime juice.
- Assemble the rice, then the lettuce, then the pork belly, then the salsa.