HOT AND SPICY
PULLED PORK BOWL
Serves 4 Pulled pork is often associated with rich, sugar- laden barbecue sauces that are a fast track to heartburn. This recipe illustrates that there’s always a healthier alternative that can be served with fresh ingredients. • 400g pork belly • 2 tsp smoked paprika • 2 tsp coconut sugar • 2 tsp salt • 5 bay leaves • 2 cloves garlic • 1 cup uncooked quinoa • 1 handful fresh kale, stalks
removed and leaves torn
• ½ cup sliced red cabbage • 1 avocado, sliced • 1 small cucumber, sliced • 1 handful fresh coriander leaves,
chopped • 2 jalapeños, sliced • sriracha sauce
1. Preheat the oven to 180°C. Place the pork in a frying pan, skin-side down. Turn the heat up to medium and cook for 10 minutes. Once the fat has rendered and the skin is crispy brown, turn and cook the other side for another 2 minutes. Once browned, remove from the heat.
2. In a small bowl, mix together the paprika, coconut sugar and salt, and rub all over the pork.
3. Place a wire rack inside a roasting pan, and fill with 3cm water. Add the bay leaves and garlic to the water. Place the meat on the rack, cover the pan with foil and pop in the oven for 4 hours. Halfway through, check on the meat. If the water runs too low, top it up.
4. Meanwhile, cook the quinoa as per packet instructions.
5. Once the meat is ready, remove from the roasting pan; shred the pork using two forks.
6. To assemble, place the quinoa in a bowl and add the pork. Decorate the bowl using the kale, cabbage, avocado and cucumber. Top with the coriander, jalapeños, and sriracha to taste.