Paleo Braised Pork Belly Bites (Lu Rou Fan Inspired)

Ingredients

• 2 pounds Pork Belly
• 4 cups Cauliflower Rice
• 1/2 cup Coconut Aminos
• 2 tablespoons Rice Vinegar
• 2 tablespoons Ginger
• 4 cloves Garlic
• 2 pieces Star Anise
• 2 cups Chicken Broth
• 2 tablespoons Green Onion
• 4 large Hard Boiled Eggs

Instructions

1. 1Cut the 2 pounds of pork belly into 1-inch cubes. Place a large, heavy-bottomed pot over medium-high heat, aiming for approximately 400°F / 200°C. Add the 1-inch cubes of pork belly to the dry pot and sear for 8 to 10 minutes, turning occasionally with tongs, until all sides are deeply browned and crispy.
2. 2Pour the 1/2 cup of coconut aminos and the 2 tablespoons of rice vinegar into the pot with the seared pork belly. Add the 2 tablespoons of ginger (minced) and the 4 cloves of garlic (minced) to the pot. Stir all ingredients together to combine them with the pork belly.
3. 3Pour in the 2 cups of chicken broth and add the 2 pieces of star anise to the pot. Increase the heat to high, aiming for approximately 450°F / 230°C, and bring the liquid to a rolling boil.
4. 4Once the liquid is boiling, reduce the heat to low, aiming for approximately 250°F / 120°C. Cover the pot with a lid and simmer gently for 1 hour and 30 minutes to 2 hours. The pork belly is done when it is very tender and easily pulls apart with a fork, and the sauce has visibly thickened.
5. 5While the pork belly simmers, prepare the 4 cups of cauliflower rice. To do this, place the cauliflower rice in a steamer basket over boiling water, or in a microwave-safe bowl with a splash of water, and steam until tender, approximately 5 to 10 minutes.
6. 6Carefully remove and discard the 2 pieces of star anise from the pot. Taste the sauce for flavor; no additional seasoning ingredients are provided in this recipe.
7. 7To serve, divide the 4 cups of cooked cauliflower rice evenly among four serving bowls. Spoon an equal portion of the braised pork belly and its thickened sauce over the cauliflower rice in each bowl.
8. 8Chop the 2 tablespoons of green onion. Peel and halve the 4 large hard-boiled eggs. Garnish each serving with 1/2 tablespoon of the chopped green onion and one halved hard-boiled egg.

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