CARAMELISED PORK RASHERS AND SPINACH BOWL
4 thick sliced pork rashers, halved Himalayan salt and black pepper 2 tsp cumin, ground 2 tsp coriander, ground ½ tsp cloves, ground 2 tbsp coconut oil 2 tbsp xylitol syrup 350g cauliflower, broccoli, and kale rice cup avocado oil 1 tbsp Dijon mustard 50g baby spinach leaves ½ cucumber, sliced into ribbons 1 green apple, finely sliced 4 eggs, boiled and halved 1–2 mild red chillies, chopped extra red chillis, to garnish 30g cashew nuts, to garnish onion seeds, to garnish
1. Place the pork rashers in a bowl, season them well and sprinkle the cumin, coriander, and cloves on top. Heat the coconut oil in a pan and add the xylitol syrup. Cook the pork for 4–5 minutes or until it is cooked through and has caramelised. Set it aside and keep it warm. 2. Cook the cauliflower, broccoli and kale rice according to the packet instructions. Season it well, then stir in the avocado oil and mustard. 3. To assemble: Divide the rice between 4 bowls, add the pork rashers and the remaining ingredients and season well. 4. To serve: Garnish with extra red chillis, cashew nuts and onion seeds, and serve.