Miso-Glazed Pork Belly with Charred Bok Choy and Cauliflower Rice

Ingredients

• 1.5 pounds pounds pork belly
• 4 tablespoons tablespoons white miso paste
• 3 tablespoons tablespoons coconut aminos
• 2 tablespoons tablespoons rice vinegar
• 1/2 cup cup sake
• 3 tablespoons tablespoons fresh ginger
• 4 cloves cloves garlic cloves
• 1 large head head riced cauliflower
• 6 heads heads baby bok choy
• 3 tablespoons tablespoons avocado oil
• 4 whole Persian cucumbers
• 1/4 cup cup rice vinegar
• 1 tablespoon tablespoon monk fruit sweetener
• 4 whole scallions
• 3 tablespoons tablespoons toasted pumpkin seeds
• 0 eggs

Instructions

1. 1

   Cut the pork belly into 3 thick slabs. Season generously with salt.

2. 2

   Place the pork in a pot with the sake, half the ginger sliced, and 2 smashed garlic cloves. Add water to just cover, bring to a simmer, and poach gently for 75 minutes until fork-tender. Remove and pat very dry.

3. 3

   Meanwhile, make the quick pickles: slice the cucumbers thin, toss with 1/4 cup rice vinegar, the monk fruit sweetener, and a pinch of salt. Refrigerate at least 30 minutes.

4. 4

   Whisk the miso paste, coconut aminos, 2 tablespoons rice vinegar, grated ginger, and minced garlic into a glaze.

5. 5

   Heat 1 tablespoon avocado oil in a skillet over medium-high. Sear the pork belly slabs on all sides until deeply browned, about 3 minutes per side.

6. 6

   Brush generously with the miso glaze and transfer to a 400°F oven for 8-10 minutes until lacquered and caramelized, brushing once more halfway through.

7. 7

   Char the bok choy: halve lengthwise, sear cut-side down in a hot skillet with avocado oil until blackened at the edges, then brush with a little of the remaining glaze.

8. 8

   Sauté the riced cauliflower in the same skillet with avocado oil over high heat for 4-5 minutes until tender and toasty; season with salt.

9. 9

   Slice the pork belly across the grain. Plate over the cauliflower rice with the charred bok choy and pickled cucumbers. Garnish with sliced scallions and toasted pumpkin seeds.