Paleo Taiwanese Braised Pork Rice Bowl (Grain-Free)

Ingredients

• 1.5 lb Pork belly, cut into 1-inch cubes
• 4 cups Cauliflower rice
• 1/2 cup Coconut aminos
• 2 cups Beef broth
• 2 inches Ginger, sliced
• 4 cloves Garlic, minced
• 4 large Hard-boiled eggs
• 2 each Star anise

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (350°F/175°C) without any oil. Add the 1.5 lb pork belly, cut into 1-inch cubes, to the dry pot. Brown the pork cubes on all sides for 5-7 minutes, until they are golden brown and some fat has rendered.
2. 2Add the 2 inches of sliced ginger and 4 cloves of minced garlic to the pot with the pork. Cook, stirring constantly, for 1 minute until you can smell their fragrance.
3. 3Pour in the 1/2 cup of coconut aminos and 2 cups of beef broth. Add the 2 star anise to the pot.
4. 4Increase the heat to high and bring the liquid to a rolling boil. Once it is boiling vigorously, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45-60 minutes, or until the pork easily pulls apart with a fork.
5. 5While the pork simmers, prepare the cauliflower rice: Place the 4 cups of cauliflower rice in a microwave-safe bowl, cover it, and microwave on high for 5-7 minutes until it is tender-crisp.
6. 6Once the pork is tender, carefully remove and discard the 2 star anise from the pot. Slice the 4 large hard-boiled eggs.
7. 7To serve, spoon the braised pork and its sauce over the prepared 4 cups of cauliflower rice. Arrange the sliced hard-boiled eggs on top of the pork and cauliflower rice.

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