Dirty Stir Fry

It’s been hell lately with all this end-of-semester stuff clogging my brain.  So I decided to fix something up extra.  This recipe revamp isn’t really mine.  It’s an interpretation of sorts from THIS genius idea involving one of my favorite all time things: pork; specifically pork belly.

You would think that considering all of the things that I, and other GI sufferers, can’t eat, the last thing we’d need is the cut of meat that they make bacon from.  Spoiler alert: bacon is pork belly that’s been cured and processed into thin sliced little strips of joy.  The fact that fat (and yes that includes saturated fat) is not “BAD” for you is indeed a thing, assuming the animal has been raised properly and lived a happy life.  Fat is a dense energy source.  It’s rich in certain vitamins and your body NEEDS IT! If you don’t believe me check the article by this dude.  At very least, it is tasty… nuff said.

I love pork belly because it’s gorgeously marbled.  That fat is flavor and richness.  It’s like if bacon had a baby with Beyoncé.  THAT good.  It also encompasses all that I love about cooking: wasting nothing and giving the ingredient your full respect by using everything from it.  I normally reserve this cut for special occasions.  But the fact that this week is over is a special occasion my friends.

DSC00593

This dish combines pork belly, shrimp, cauliflower rice, and tatsoi, for a nice and dirty stir fry.  Feel free to swap ingredients in and out as you see fit.  It’s really just a jazzed up stir fry recipe.  Don’t be fooled by the cook time, it sounds daunting but that’s literally for the amount of time it takes for the pork belly to roast.  It takes about 5 minutes to prep and throw the oven.

Dirty Stir Fry

  • Servings: 4
  • Print

Ingredients:

  • 1 lb. pork belly hog hammer
  • 1/2 tsp. cumin, turmeric, & white pepper each
  • 1 tsp. salt
  • 1/2 tbsp. apple cider vinegar (acv y’all)
  • 1 1/2 tbsp. coconut oil
  • 3/4 lb. peeled & deveined shrimp (seasoned with s&p)
  • 4 cups spiced cauliflower rice
  • 4-6 cups tatsoi (Or any Asian green: bok choy, won bok, etc.)

Directions:

  1. Stab the hell out of the pork belly with a fork on the meat side and score it on the fat side.  Season the pork belly with equal parts cumin, turmeric, and white pepper (abt. 1/2 tsp.).  You can let this hang out (in the FRIDGE) for like 4-6 hours, or not.
  2. When you’re ready to cook, preheat the oven to 425 F.  Place the pork belly fat side up and sprinkle with abt. 1 tsp. salt and drizzle on 1/2 tbsp. acv.  Throw that mofo in the oven.  Roast for 20-30 minutes depending on how thick your cut is.  This is when you’re looking to render the fat on top down to a nice, thinner layer.
  3. Turn the oven down to 350 F and cook another 25-45 min.  You want to see the top render and get crispy but not too brown!!! (Or else this will be shoe leather stir fry).  Chill out until you think there’s about 20 minutes until the pork is done.
  4. Then, in a large wok (or fry pan) on a little over medium, heat up 1/2 tbsp. coconut oil.  Add the seasoned shrimp and cook until pink (4-6 minutes).  Once cooked, take out shrimp and set aside for later.  Add another TBSP coconut oil to your wok.
  5. Sauté your Asian greens until they’re wilted.  This should be like 3-4 minutes.
  6. Add the leftover cauliflower rice.  At which point your pork should be done.
  7. Pull that thing out and rest it for 3-5 minutes.  Slice it in chunks as big or little as you’d like.
  8. Add your cut up pork, and shrimp, and stir in.  Letting it do this just long enough to warm the shrimp again.

Note:  I often roast the pork belly separately and keep it the fridge to throw in stir fries throughout the week.  I’d make this when you already have leftover cauliflower rice in the fridge too.  For a one skillet meal just take 1/4 of the above ingredients, start at the coconut oil part of step 4, and cook it up in a little fry pan.

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