Paleo Taiwanese Braised Pork Belly (Lu Rou Fan)

Ingredients

• 2 lb Pork Belly
• 4 cups Cauliflower Rice
• 1/2 cup Coconut Aminos
• 4 medjool Dates
• 4 cloves Garlic
• 2 inch Ginger
• 3 whole Star Anise
• 4 large Hard Boiled Eggs

Instructions

1. 1Cut the 2 lb pork belly into 1-inch cubes.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 375°F / 190°C). Add the 2 lb pork belly cubes to the dry pot. Brown the pork belly on all sides until golden brown, about 8-10 minutes. This step helps render some of the fat.
3. 3Add the 4 cloves of minced garlic, the 2 inches of peeled and sliced ginger, and the 3 whole star anise to the pot with the pork belly. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
4. 4Pour in the 1/2 cup of coconut aminos and add the 4 whole medjool dates. Stir everything together. Bring the liquid to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 30 minutes, or until the pork belly is very tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5During the last 30 minutes of simmering, carefully add the 4 large hard-boiled eggs to the pot. Ensure they are submerged in the braising liquid. Continue to simmer, covered, until the eggs have absorbed some of the sauce's color and flavor.
6. 6Prepare the 4 cups of cauliflower rice according to your preferred method. This can be done while the pork belly is simmering.
7. 7To serve, spoon the 4 cups of cauliflower rice into individual bowls. Top with the braised pork belly and the hard-boiled eggs. Spoon some of the rich braising sauce from the pot over the pork and eggs.

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