Oven-roasted dinner, made simple
If fat is my friend, then this pork belly is my super-friendly dinner served with oven-roasted veg in coconut oil.
You will need:
pork belly slices (1 or 2 per person)
1 fresh bay leaf
1 medium head cauliflower
1/2 butternut squash
3 tbsp coconut oil
a good pinch of coarse Himalayan rock salt
raw sauerkraut, to serve
1. Put the pork belly slices into a pyrex with a lid. Add a splash of water, season with a little salt, add the fresh bay leaf and the halved shallots. Cover with the lid and put the pyrex into a preheated oven and roast at 195 C for 45 to 50 mins, then take the lid off, reduce the heat to 165 C and roast for 25 to 30 more mins, or until the skin gets some crispness.
2. Rinse the cauliflower and break into florets, halve or quarter them. Put them in a mixing bowl.
3. Peel and clean the butternut squash, dice the flesh. Add to the cauliflower in the bowl.
4. Melt the coconut oil and add to the veg in the mixing bowl. Combine well to cover the veg with the coconut oil.
5. Put the veg mix on a glass baking tray, arrange them in a single layer, and roast on 195 C for 10 to 15 mins, then on 165 C for 25 to 30 mins. Time your veg with your pork belly.
6. Serve hot with raw sauerkraut. Enjoy!
[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.