You’ve got to love this time of year. Regardless of where you’re living, there are ALWAYS weather woes to deal with and some kind of illness to dodge. Today’s recipe is not only healthy, but it’s just downright good for your soul. There’s nothing better than curling up on the couch in some warm PJ’s and socks with a huge helping of satisfying crispy pork belly zoodle soup! Take care of yourself and enjoy!
CRISPY PORK BELLY ZOODLE BOWLS
Yield: 4 bowls
Pork Belly Ingredients:
- 1 Lb pasture raised pork belly
- 3 TBS salt
- 1 TBS baking soda
- Salt and pepper to taste
- 1 TBS of your favorite EPIC Animal Fat
Pork Belly Instructions:
There are several different ways you can prepare pork belly. This is one of my favorite methods because it produces a super crispy belly. It brings out the natural flavors and the crispy, juicy belly works so well with the hot broth.
Using a small knife, score the skin of the pork belly in a criss cross pattern, taking care not to cut too deep. Sprinkle the salt and baking soda over the pork skin and let it sit for 2-3 hours in the refrigerator. Rinse the meat with cold water to get rid of the excess salt, baking soda, and juices that the meat has extracted. Pat it dry with a paper towel. Preheat the oven to 425 degrees.
Preheat a cast iron skillet to medium high. Season the pork belly with salt and pepper and smooth 1 TBS of EPIC Cooking Oil over the top of the skin. Place the pork belly skin side down in the cast iron skillet for 2-3 minutes to form a beautiful golden crust. Flip the belly and place the cast iron in the oven for 45 minutes. Drop the heat to 350 degrees and cook for another 30 minutes until meat is firm and no pink remains. Let the pork belly rest and then cut into four large cubes. Set aside.
- 3 jars of EPIC Homestyle Savory Chicken Bone Broth
- 3 cloves of smashed garlic
- 1 inch peeled ginger root
Combine all ingredients in a saucepot and slowly simmer until the pork belly is completely cooked and the veggies for your bowl are prepared. You will top everything with your hot broth so do not let it reduce. Just set it low and slow to get hot and marry the flavors of the broth with the garlic and ginger.
- 2 zucchinis spiraled (we used a veggie spiral to create “zoodles”, but if you don’t have one just julienne your veggies and you’ll still get the same effect)
- 1 carrot spiraled
- 4 ounces of sugar snap peas
- 1 tomato sliced
- 6 radishes sliced
- 1 avocado sliced
The veggie selection can be tweaked to your liking. You like some mushrooms? Toss 'em in! You like some eggplant or sweet potato? By all means add 'em to the mix!
For these particular veggies, bring a stockpot of water up to a boil. Add salt to the pot. Using a hand held mesh strainer, blanch your zucchini, carrots, and sugar snap peas separately for 30-60 seconds. (Keep them separate to make your bowls look neater and more composed). Once you blanch those veggies, make your bowls eye appealing. Arrange the “zoodles” on the bottom.
Place the pork belly on top of the zoodles. Strategically place the other veggies around the bowl. Top with piping hot broth and your salsa (recipe to follow).
- 2 baby cucumbers sliced (If you can’t find the tender baby cucumbers, use 1 regular cucumber peeled with seeds removed)
- ½ bunch of cilantro chopped
- 1 green onion sliced
- 1 serrano pepper minced
- Zest and juice of a lime
This salsa brings such life to your bowl. It’s refreshing, zippy, and the perfect topper! All you need to do is combine all the ingredients and add to your hot soup.