Indian Spiced Pork Belly Vindaloo Wraps

Ingredients

• 1.5 lb pork belly, skinless
• 0.75 cup coconut flour
• 4 eggs
• 3 tbsp apple cider vinegar
• 6 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp Kashmiri chili powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1 tsp paprika
• 3 tbsp coconut oil, melted
• 1 onion, finely diced
• 2 tbsp tomato paste
• 0.5 cup beef broth
• 1.5 tsp salt
• 0.25 cup fresh cilantro, chopped(optional)
• 6 romaine lettuce leaves(optional)

Instructions

1. 1

   Toast the mustard seeds in a dry pan until they pop, then grind with Kashmiri chili powder, turmeric, cumin, and paprika. Mix with half the vinegar, half the garlic, ginger, and 1 tsp salt to form a vindaloo paste.

2. 2

   Score the pork belly, rub thoroughly with the vindaloo paste, and marinate at room temperature for 30 minutes (or overnight refrigerated).

3. 3

   Preheat oven to 300°F (150°C). Place pork belly fat-side up in a roasting pan with the broth, cover with foil, and roast for 90 minutes.

4. 4

   While the pork roasts, make the flatbreads: whisk eggs with remaining salt, stir in coconut flour and 1 tbsp melted coconut oil until a dough forms. Divide into 6 balls, roll between parchment, and cook in a dry skillet 2-3 minutes per side. Set aside.

5. 5

   Increase oven to 425°F (220°C), uncover the pork, and roast 25-30 more minutes until the fat is crisp and caramelized. Rest 10 minutes, then chop into bite-sized pieces.

6. 6

   For the sauce, sauté onion in remaining coconut oil until golden, add remaining garlic, tomato paste, and vinegar, then simmer with pan juices 5 minutes. Toss with the crisp pork.

7. 7

   Assemble wraps: pile the vindaloo pork onto warm flatbreads, top with cilantro and lettuce leaves, fold, and serve immediately.