How To Cook Chili, Sumac Pork Belly
You have to try pork belly if you haven’t already. If you have, well, you know how amazing the tender, juicy meat is.
Ideally, what you’ll want to do is get a pork belly that will fit in your crock pot. Crock pots work well for cooking pork belly because it needs a long time to cook. The longer it cooks, it seems, the more tender it gets, and the more delicious. I was amazed at just how delicious the pork actually turned out. Every bit of it fell apart, and even the bones just pulled out of the meat with no problem at all.
What you’ll need
- One pork belly
- Broccoli and cauliflower for mash
- Brussel sprouts
- Sweet potatoes
- Black pepper
- Chilli powder
- Apple cider vinegar
- Butter/olive oil
How to cook paleo pork belly
- Prepare the pork belly by salting the meat all over. You can make up your own combination of sumac, chili, salt and black pepper. I used an equal(ish) amount of all of them and it worked well. Honestly though I’d like to use more sumac as its lemon like flavour works so well with pork.
- Heat up a large skillet and put some good fat in it. I used duck fat, but you can use butter or any high smoke point oil. Sear the pork belly on all sides, even the sides. Cook for one minute each side. It’s worth timing to get the best result.
- Put all the veggies in your slow cooker and then place the pork belly on top of them.
- Cook for 4.5 to 5 hours.
- Enjoy the magnificent meal you have just cooked!
- Oops I almost forgot, somewhere in this whole process, steam the broccoli and cauliflower for a while and then use a potato masher to turn both of them into mash. You might want to add some salt and butter to taste.