Braised Pork Belly

Ok so I want to brag for a second.  I upped my 1RM Deadlift by 2 lbs…and it’s my new 3RM.  NBD.  Especially since it was only LAST WEEK that I set the 1RM, so instead of skipping to conclusions and assuming I was just having a sucky day last week I’m just assuming that the massive amounts of Enjoy Life Chocolate Chunks I’ve consumed in the last week have been making me exponentially stronger!  Win.

Oh…speaking of which, my new favorite end to a hard day isn’t just the chocolate chunks.  It’s chocolate chunks in heavy whipping cream.  Like chocolate cereal in whipped cream instead of milk.  Go ahead and judge but it’s the most amazing thing ever.

Know what else is amazing?  A man who cooks for you.  Ross made bison burgers again tonight.  Oh yeah.  Be jealous.

And oh, by the way, braised pork belly is pretty damn good, too.  But only if you put some veggies in there too to soak up the fat.  Yes.  Super Veggies.


2 lbs Pork Belly

2 t Sea Salt

2 t Black Pepper

2 t Chinese Five-Spice

5 Cloves Garlic, chopped

1/4 c Coconut Aminos

1/4 c Rice Vinegar

2 T Seasame Oil (Olive Oil would be fine, too)

1 lb Brussles Sprouts


Place the pork belly in a plastic bag and add the spices, oil, vinegar, and coconut aminos.  Squeeze out all the air and marinate for 6 hours or over night.

Heat a heavy skillet to high heat and add about 1-2 T oil.  Sear the pork belly on each side for about a minute and remove.

Pre-heat the oven to 325 degrees.  In a baking dish or Dutch Oven, drizzle some oil on the bottom and cover evenly with Brussels Sprouts.  Lay the pork belly on top of the Sprouts, fat side up.

Cover and roast for 2.5-3 hours, basting with the juices every 30 minutes or so.


2 responses to “Braised Pork Belly

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