Pork Belly Fried Rice

No need to whip out the Chinese takeout menu with this little number. Holy PALEO this recipe is ridiculous...ly easy. Seriously - as I shoveled ladle-sized spoonfuls of this glory into my mouth, it became exceedingly difficult for me to believe that this stuff was clean. Even though I literally just made it and saw all the ingredients that went into it. It just tastes like grimy Chinese takeout heaven, but within the gnarly indigestion that oftentimes follows an MSG-assaulted/deep fried Chinese takeout dish.

It might seem wrong to call my own masterpiece "grimy"...but you know what I'm talking about! It's that "I'm itching for some dirty Chinese from a hole-in-the-wall joint sensation"...when it tastes so right you know it's wrong. So so wrong. But NOW I present you with something that tastes so right, it gives the illusion it's wrong. Fooled ya! I rubbed my hands with some Kung Fu Panda paleo pixie dust and made you something that is LEGIT healthy. And freakin' scrumptious. Now please excuse me as I go face dive into a vat of of this paleo witchcraft.

Ingredients

For the Fried Rice

  • 1 large head of cauliflower (or 2 small), cut into florets
  • 2 tbsp coconut oil or ghee
  • 2 tsp minced garlic (about 4 cloves) 
  • 1/2 large yellow onion, diced
  • 1/2 cup shredded carrots
  • 1 tbsp toasted sesame oil
  • 3-4 tbsp coconut aminos
  • 2 eggs
  • 1/2 tsp sea salt
  • Sliced green onions to garnish

For the Pork Belly

  • 1 lb pork belly (pastured pork is best), sliced very thinly (about 1/4 inch thick)
  • 1 tsp coconut oil or ghee
  • 2 tbsp coconut aminos
  • 2 tbsp honey (plus more to taste if you like a sweeter glaze)
  • 1 tsp minced garlic (about 2 cloves)
  • 1 tbsp fish sauce

Method 

  1. Place the cauliflower florets in a food processor and pulse until it reaches a rice-like consistency (you may have to do this in two batches). 
  2. Heat up coconut oil or ghee in a large skillet over medium/high heat. Add garlic and onion and saute for 3 minutes.
  3. Add riced cauliflower and shredded carrots to the skillet and mix in the sesame oil and coconut aminos. Let the cauliflower rice cook on medium heat for about 5 minutes, stirring occasionally.
  4. Push the rice mixture to one side, creating a well in the skillet. Crack two eggs into the well and scramble while they cook. When eggs are cooked through, mix it throughout the cauliflower rice. Add salt to taste. Remove cauliflower rice to a large serving bowl and set aside
  5. Pork belly time! Using the same large skillet as the rice, heat up the coconut oil or ghee over medium/high heat. Add pork belly slices to the skillet and cook for about 4 minutes per side, or until golden and crispy on the outside and cooked through on the inside (no longer pink).
  6. Remove the pork belly and cut it up into smaller pieces. Drain the skillet of excess liquid and return to the stove.
  7. Add pork belly pieces, coconut aminos, honey, garlic and fish sauce to the skillet and reduce heat to medium/low. Stir it through until the sauce thickens and the pork belly becomes glazed (about 2-3 minutes).
  8. Plate the cauliflower rice and top off with pork belly and sauce (drizzle the excess sauce over the rice - it's the bomb!). Garnish with sliced green onions.

Servings: 4