Roasted pork belly (AIP)

Easy dinner - pork belly with black kale, lettuce and cucumber

You will need:
2 pork belly slices, per person
1 barbosa onion, per 2 belly slices
1 head Cavolo nero (Italian black kale), per person
1 tbsp coconut oil, per Cavolo nero head
1 large head lettuce
1 ridge cucumber
4-5 tbsp olive oil

1. Arrange the pork belly slices in a baking dish (pyrex with a lid is best) add a splash of water, cover with the lid and put the baking dish into a preheated oven and roast on 200 C for 30 mins, then reduce the heat to 175 and roast for further 30 to 45 mins, or until nice and crispy.
2. When the pork is nearly done prepare the black kale: rinse the kale leaves and pat them dry, then roughly chop. Melt the coconut oil, add the chopped kale and stir-fry for a few minutes, then cover with a lid, reduce the heat to minimum and let it gently soften for a few more minutes.
3. For the green salad: rinse the lettuce leaves, and chop them roughly. Put the lettuce into a mixing bowl, add the peeled and sliced cucumber. Drizzle with the olive oil and mix thoroughly.
4. Serve the belly slices with the two salads. Enjoy!